Ingredients:

• 700 g – skinless white fish fillet, cut into thick strips
• 1 – lime, finely grated zest and juice
• 2 – Egg whites, beaten with a fork
• 100 g – coarse fresh breadcrumbs
• 4 squirts – oil spray
• 200 g – tzatziki
• 8 – small, soft flour tortilla wraps (or use chapattis)
• 1 – small wedge iceberg Lettuce or white cabbage, shredded

Method:

1. Sprinkle the lime zest over the pieces of fish, then season.
2. Dip the fish into the egg white, then coat with breadcrumbs and place on a baking sheet.
3. Spray the fish with 2 squirts oil (or brush on some oil), then grill for 2 minutes.
4. Flip the fish strips over, spray (or brush) with more oil.
5. Grill for a further 2 minutes until the fish is cooked and the breadcrumbs are golden and crispy.
6. Squeeze the lime into the tzatziki and stir.
7. Warm the tortillas according to pack instructions.
8. To assemble the wraps:
9. Place a handful of cabbage or lettuce on to the top 2/3 of a tortilla, then rest 3 fish fingers on top with a good dollop of the lime tzatziki.
10. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.

Recipe courtesy of aquarius007