CONTENTS
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Fish burger wrap.
Directions#
Preheat oven to 200 degrees Celsius
Spread fish bites on oven trays and cook in oven for approximately 20 minutes or until internal temperature reaches 70 degrees Celsius.
Wash and shred lettuce.
Slice tomatoes.
Spread 25g tartare sauce across the centre of each wrap. Add 3 fish bites, 20g lettuce, 20g tomato, and 10g cheese.
Fold in the top and bottom edges, roll into a closed wrap, then cut in half to serve.
Tip
Portioning guidance
Portion out a reference plate for each meal size to guide your portioning:
- Years 0 to 3: 1 whole wrap.
- Years 4 to 8: 1 whole wrap and 1 mandarin.
- Years 9 and above: 1 ½ wraps.
Special diet substitution ideas#
- Vegetarian: replace fish bites with plant-based alternative such as Plan*t vege-to-balls, serve an extra 20g per portion.
- Vegan: replace fish bites with plant-based alternative such as Plan*t vege-to-balls, serve an extra 20g per portion. Use vegan mayonnaise. Use plant-based cheese.
- Dairy (Cow's milk): omit cheese and serve with 20g more salad per wrap.
- Egg: use egg-free tartare sauce.
- Fish: replace fish bites with chicken tenders.
- Soy: use soy-free fish bites.
- Gluten (wheat): use gluten-free fish bites, wraps and tartare sauce.
Tip
Recipe tips
- If your ākonga | students are not keen on fish, swap fish bites for chicken tenders.
- If tomatoes are not popular with your ākonga | students swap them out for grated carrot or sliced cucumber.
- Tartare sauce is a classic fish burger ingredient, but if preferred it can be substituted for tomato sauce or mayonnaise.
Gilmours product information#
| Product description | Pack size |
|---|---|
| United Fisheries crumbed NZ fish bites | 1kg |
| Lettuce | Each (approximately 570g) |
| Tomatoes red loose | Per kg |
| Farrahs 10” wholemeal wrap | 12 pack |
| Gilmours sauce tartare | 5L |
| Red Barn Farms cheese grated | 5kg |
| Mandarin | Per kg |
