High Fibre FISH WRAPS

MAKES 2

INGREDIENTS

2 x Farrah’s High-Fibre wrap 
150g white fish fillet (hoki, tarakihi or snapper) 
1/4 cup wholemeal breadcrumbs  
1 egg, beaten  
A handful salad leaves 
¼ red cabbage, finely shredded  
½ yellow capsicum, thinly sliced  
1 medium carrot, grated 
½ avocado, sliced  
½ tablespoon olive oil  
Salt and pepper to taste 

Lemon pepper yoghurt dressing:
¼ cup plain Greek yoghurt  
Zest and juice of ½ lemon 
Salt & pepper 
1 small garlic clove, minced  
1 tsp olive oil

METHOD

  1. Heat olive oil in a non-stick pan over medium heat.  

  2. Pat fish fillets dry with a paper towel and season both sides with salt and pepper. 

  3. Dip each fillet in egg and shake off the excess. Press firmly into wholemeal breadcrumbs to coat evenly and set aside. 

  4. Test the oil by dropping a bread crumb in and if it starts to fry the oil is hot enough. Cook the crumbed fish for 5 - 7 minutes each side until deeply golden and cooked through. Remove from the pan and drain on a paper towel. 

  5. To assemble, spread a dollop of dressing onto your Farrah’s High Fibre Wrap. Top with salad leaves, red cabbage, capsicum, carrot and avocado. Top with fish and drizzle extra dressing. Fold and serve immediately.