Fish Finger Burrito

This recipe contributes to the following food groups:


10 Portions

  • 30x Wholegrain Fish Fingers
  • 180g Grated Mild Cheese
  • 200g Tomato Salsa
  • 2x Large Sliced Onions
  • 3x Medium Sliced Mixed Peppers
  • 5x Bags Birds Eye Mexican Rice
  • 10x Wholegrain Wraps
  • 5x Tbsp Fajita Seasoning
  • 1x Tbsp vegetable oil for cooking

Allergens: Please refer to product packaging for further information


  1. Cook wholegrain fish fingers and Mexican rice as per pack instructions
  2. Stir fry sliced peppers and onions in oil with fajita mix
  3. Divide ingredients and place in centre of wrap
  4. Sprinkle with cheese and spoon on some salsa
  5. Wrap tightly and cut in half to serve