Mexican fish wraps

• lime zestfinely grated zest
• skinless white fish700g g

  fillet, cut into strips

• egg whites↗2

  beaten with a fork

• coarse fresh breadcrumb↗100g g
• squirts oil4

  spray

• pot tzatziki200g g
• small, soft flour tortillas↗8
• wedge iceberg lettuce↗small

  or white cabbage, shredded

Step-by-step instructions

1. 1

   Sprinkle the lime zest over the pieces of fish, then season. Dip the fish into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the fish with 2 squirts oil, then grill for 2 mins. Flip them over, spray with more oil, then grill for a further 2 mins until the fish is cooked and the breadcrumbs are golden and crispy.

2. 2

   Squeeze the lime juice into the tzatziki and stir. Warm the tortillas according to pack instructions. To assemble the wraps, place a handful of cabbage or lettuce onto the top two-thirds of a tortilla, then rest 3 fish fingers on top with a good dollop of the lime tzatziki. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.