Vegan Fish Finger Wraps
These easy vegan wraps offer a plant-based twist on a classic favorite using crispy soya-based fillets. Layered with creamy vegan coleslaw, zesty lemon, and fresh rocket, they are perfectly balanced and served with homemade sweet potato wedges for a satisfying and flavorful meal.
Instructions
- 1
Preheat the oven to 200°C (gas mark 6).
- 2
Add the potatoes (4 sweet) wedges and 0.5 tbsp of the olive oil (1 tbsp) to a roasting tin and toss. Place the plant fish fillets (2 packet) on a separate tray. Bake both for 25-30 minutes until golden.
- 3
To assemble, fill the white wraps (8 mini) with vegan coleslaw (1 pot), rocket (30 g), and tomatoes (2). Slice the fillets into fingers and divide between the wraps. Add a squeeze of lemon (1 wedge), roll tightly, and serve with the wedges.
Nutrition Facts
Per portion