Summary

Ingredients

• 4 tortilla (s) (wraps)
• 1 packet lamb`s lettuce
• 8 fish fingers
• 8 small cucumber slice (s)
• 1 lemon (s), its juice or lemon juice concentrate
• Remoulade or crème fraîche
• fried onions

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Instructions

1. Fry the fish fingers over medium heat with a little oil in the pan for about 6-10 minutes until golden brown on both sides. Meanwhile, cut the cucumber slices and wash the lamb`s lettuce.
2. Heat the tortilla wraps either briefly in the microwave or in a pan, then they are easier to wrap and do not tear. Brush the center of the wraps with tartar sauce or creme fraîche and place the lamb`s lettuce and cucumber on top.
3. Take the fish fingers out of the pan and briefly dab off the excess fat with a kitchen towel. Then place two fish fingers on the vegetable bed, drizzle with a few squirts of lemon juice and, if necessary, pour roasted onions over them.
4. Roll up the wraps tightly, cut once in the middle. Do the same with the other wraps and serve warm.
5. Any leftover lamb`s lettuce and any other salad are suitable as a side dish. Of course, both the sauce and the vegetables can be varied. The amount is also variable, you just have to get the wrap wrapped.
6. Prepared in large numbers and possibly wrapped in napkins or the like, the half wraps are also ideal as party or finger food.