Fish finger wraps with pea purée

• fish fingers6
• frozen pea↗175g g
• rapeseed oil↗½ tbsp tbsp
• lemon juice↗1 tbsp tbsp

  plus wedges to serve

• wholemeal & seed tortillas↗2
• carrots↗2

  coarsely grated

• cornichons↗1-2

  sliced

Step-by-step instructions

1. 1

   Grill or bake the fish fingers following pack instructions. Meanwhile, boil the peas for 3 mins, then drain, add the oil and lemon juice, and blitz with a hand blender (or in a food processor) until smooth. Season, adding a little more lemon juice if you like.

2. 2

   Warm the tortillas. Spread with the pea purée, scatter with the carrots, then top with the fish fingers and cornichons. Roll up and eat while still hot, with a good squeeze of lemon.