Fish Finger Wraps with Pea Purée Recipe

Preheat the oven to 200°C (400°F) and bake the fish fingers according to the package instructions.

In the meantime, cook the frozen peas according to the package instructions. Drain and set aside.

Heat olive oil in a pan over medium heat, add minced garlic, and cook for 1-2 minutes until fragrant.

Add the cooked peas to the pan and mash them with a fork or potato masher until smooth.

Stir in the lemon juice and season with salt and pepper to taste.

Warm the tortilla wraps in a dry pan or microwave for a few seconds until pliable.

Spread a spoonful of pea purée onto each wrap, then place 2 fish fingers on top.

Add lettuce leaves and roll up tightly, securing with a toothpick if necessary.

Serve the fish finger wraps warm, and enjoy!