Name: Crispy fish salad wraps with avocado and pineapple
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 500 g Sea Harvest Crisp & Chunky cooked according to the packaging instructions; 1 large avocado peeled and diced; 1 small red onion chopped; 20 g fresh coriander chopped; 1 jalapeño chillies chopped (optional); 1 lime zest and juice; salt and black pepper; 1 small cos lettuce thinly sliced; 2 radishes thinly sliced; 125 g fresh pineapple peeled and chopped into chunks; 4 large wraps

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Ingredients (11)

500 g	Sea Harvest Crisp & Chunky — cooked according to the packaging instructions
1	large avocado — peeled and diced
1	small red onion — chopped
20 g	fresh coriander — chopped
1	jalapeño chillies — chopped (optional)
1	lime — zest and juice
	salt and black pepper
1 small	cos lettuce — thinly sliced
2	radishes — thinly sliced
125 g	fresh pineapple — peeled and chopped into chunks
4 large	wraps

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Method:

Preheat the oven to 180 ºC.

Place the Sea Harvest Crispy & Chunky onto an oven tray and cook according to the package instructions.

Place the diced avocado into a bowl, add the red onion, coriander and chilli. Season with salt and pepper and add the juice and zest of one lime. Mix gently to combine and retain the chunkiness.

Heat a large frying pan over medium heat. Add a wrap and warm it for 1-2 minutes per side. Place the wrap into a large pot and put the lid on (alternatively use a clean kitchen cloth), this will keep them warm and soft. Repeat until you have warmed all the wraps.

To assemble the wraps, add some cos lettuce in the middle as a base. Top with a cooked Crispy & Chunky fillet, add sliced radishes, a spoonful of avocado salsa and finally the chopped pineapple. To fold the wrap, fold the bottom one quarter of the way up and then fold the left and right sides of the wrap over to close; secure with a toothpick if needed. Season with salt and pepper and serve with extra lime wedges.