Fish Finger Wraps with Pea Puree

Get the kids excited to eat fish for lunch with our fish finger wraps, made with a pea puree and cucumber salad. Our Fish Fingers are ready in just 10 minutes when grilled and are a great source of Omega 3, Protein and Vitamin B12.
Print Recipe


8 Donegal Catch Fish Fingers of your choice

For the pea puree

100 grams Green Isle frozen Garden Peas

Zest and juice ½ a lemon

2 tablespoons mayonnaise

1 tablespoon chopped chives

To assemble

4 small flour tortillas

½ cucumber, cut into ribbons

Salt and pepper


  1. Cook the Donegal Catch Fish Fingers according to the packet instructions.
  2. Make the pea puree by cooking the peas in boiling water for 3 - 4 minutes. Drain and then place ¾ of them into a food processor. Add the lemon zest and juice and season with salt and pepper. Pulse the peas until they are only slightly broken down - you still want to retain some texture. Stir through the mayonnaise and whole peas and set aside.
  3. To serve, spread the pea puree onto the tortillas, top with the cucumber ribbons and finish with the cooked fish fingers, before wrapping and enjoying!

You may also like