FISH FINGER WRAPS

5 SmartPoints per serving

Serves 5

80g (approx 4 slices) calorie-controlled white bread

1 tbsp plain flour

1 egg, beaten

300g skinless pollock fillets, sliced into finger-length strips

Calorie-controlled cooking spray

5 Weight Watchers White Wraps

For the sweetcorn salsa

198g can sweetcorn, drained

½ small red onion, chopped finely

75g cucumber, deseeded and diced

1 red chilli, deseeded and chopped finely (adjust to taste)

Small handful of fresh coriander leaves, chopped roughly

Finely grated zest and juice of 1 lime

To serve

100g red cabbage, shredded

100g fat-free natural yoghurt

Pinch of paprika MAKE the salsa by combining the sweetcorn, onion, cucumber, chilli, coriander and lime zest and juice. Season and set aside. The salsa will keep, covered, in the fridge for 24 hours. Preheat oven to 180c, fan 160c, gas 4. Blitz the bread in a food processor to make breadcrumbs and sprinkle them on a plate. Sprinkle the flour on a separate plate and pour the egg into a shallow bowl. Dip the strips of pollock in the flour, then the egg and breadcrumbs. Arrange on a baking tray misted with the cooking spray and bake for 25 minutes, or until golden. Meanwhile, grill the wraps for 2-3 minutes, or until browned and starting to crisp up. Top with a handful of red cabbage, the sweetcorn salsa, the fish fingers, a spoonful of yoghurt and a pinch of paprika. The wraps can either be served open (grill them for a few minutes more to ensure they are extra crispy) or folded up.