Ingredients:

  • 4 Fish Fillets (approx. 4-6 oz each)
  • 1/4 cup Nutritional Yeast Flakes
  • 1/2 cup Gluten-Free Breadcrumbs
  • 1/4 cup Coconut Milk (unsweetened)
  • 2 tbsp Sunflower Spread, melted
  • 4 large Gluten-Free Tortillas
  • 8 large spoonfuls of Many Splendored Guacamole
  • 4 large spoonfuls of Sour Cream (or Dairy-Free Sour Cream Alternative)
  • 1 bunch Chives, finely snipped
  • 1 head Iceberg Lettuce, shredded
  • 1/2 Cucumber, diced
  • 4 Baby Plum Tomatoes, diced

Instructions:

  1. Prepare the Fish: Follow Tinklees' recipe instructions, substituting nutritional yeast for parmesan, gluten-free breadcrumbs for regular, and coconut milk and sunflower spread for the dairy options. Bake the fish until golden brown and cooked through.
  2. Warm the Tortillas: Preheat oven to a low temperature (e.g., 250°F/120°C). Wrap tortillas in foil and warm in the oven until pliable. (alternatively you could use a microwave)
  3. Make the Chive Sour Cream: In a small bowl, combine the sour cream (or dairy-free alternative) and finely snipped chives. Mix well.
  4. Assemble the Wraps: Spread each warmed tortilla with chive sour cream. Layer shredded lettuce, diced cucumber, and diced baby plum tomatoes over the sour cream. Spoon guacamole over the salad.
  5. Add the Fish: Cut each fish fillet in half lengthwise. Place two halves of the fish fillet in the center of each tortilla.
  6. Fold & Serve: Fold in the left and right sides of the tortilla, then fold up the bottom and over the top to create a sealed wrap. Cut each wrap in half to serve.