Fish finger wraps

Ingredients for 2 servings:

• 4 tortilla wraps
• 1 pack of lamb’s lettuce
• 8 fish fingers
• 8 small cucumber slices
• some lemon juice
• e.g. tartar sauce or crème fraîche
• n. B. fried onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Fry the fish fingers in a pan with a little oil over medium heat for about 6-10 minutes on each side until golden brown. Meanwhile, slice the cucumber and wash the lamb’s lettuce. Heat the tortilla wraps briefly in the microwave or in a pan to make them easier to wrap and prevent tearing. Spread the center of the wraps with remoulade or crème fraîche, place the lamb’s lettuce and cucumber on top. Remove the fish fingers from the pan and quickly pat off any excess fat with a kitchen towel. Then place two fish fingers on each side of the “bed of vegetables,” drizzle with a few squeezes of lemon juice, and top with fried onions, if desired. Roll the wraps up tightly, cut in half once. Serve warm. Any leftover lamb’s lettuce or any other salad is a good side dish. Of course, both the sauce and the vegetables can be varied. The quantity is also variable; you just have to get the wrap wrapped. Prepared in larger quantities and perhaps wrapped in napkins or something similar, the half wraps are also ideal as party or finger food.