Ingredients
- 8 oven-bake fish fingers, about 400g
- 4 soft wraps or flatbreads
- 2 cups bagged coleslaw mix
- 1/3 cup Greek yoghurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 1/2 teaspoons Chooki's Vinegar Chicken Salt, divided
- 1 small handful parsley or dill, torn, optional
Difficulty: Easy | Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Dietary: Pescatarian
👨👩👧👦 Cook With the Kids: These wraps are easy winter dinner stuff, with oven-crisp fish fingers, crunchy slaw, and a proper tang from Chooki's Vinegar Chicken Salt. The salt goes on the fish while it is hot, then into the yoghurt dressing so every bite gets that chip-shop vinegar hit.
- 8 oven-bake fish fingers, about 400g
- 4 soft wraps or flatbreads
- 2 cups bagged coleslaw mix
- 1/3 cup Greek yoghurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 1/2 teaspoons Chooki's Vinegar Chicken Salt, divided
- 1 small handful parsley or dill, torn, optional
Step 1: Bake the Fish
Heat the oven to 220 C fan-forced. Bake the fish fingers on a lined tray for 12-15 minutes, turning once, until the crumb is crisp and golden. Sprinkle over 1/2 teaspoon Chooki's Vinegar Chicken Salt as soon as they come out.
Step 2: Mix the Slaw
Stir the yoghurt, lemon juice, honey, and remaining 1 teaspoon Chooki's Vinegar Chicken Salt in a bowl. Add the coleslaw mix and toss until it is lightly coated, not swimming.
Step 3: Warm and Fill
Warm the wraps for the last 2 minutes of oven time, wrapped in foil. Add two fish fingers to each wrap, pile on the crunchy slaw, and scatter over the herbs if using.
Step 4: Serve
Fold the wraps tight and serve straight away while the fish is still crisp. Cut them in half for smaller hands.
Tip: Season the fish fingers while they are hot. The steam helps the Vinegar Chicken Salt stick instead of falling onto the plate.
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