Crispy Fish Tikka Wraps With Mint Chutney Recipe

About this recipe

Crispy Fish Tikka Wraps with Mint Chutney are a delightful Indian-inspired snack that's both flavorful and protein-packed. These wraps feature tender fish fillets marinated in a blend of turmeric, chili, and garlic powders, then pan-fried to golden perfection. The refreshing mint chutney adds a tangy kick, making this dish irresistible. Served in soft gluten-free flatbreads, these wraps are perfect for gym meal prep, offering 38g of protein to fuel your day. The cooking process is straightforward yet satisfying, with vibrant spices and fresh herbs coming together beautifully. Ideal for a quick, nourishing snack or light meal, these wraps are sure to become a favorite in your repertoire.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 Bunch Mint Leaves (Pudina)
• 270 g Adf Soul Mint Chutney In Olive Oil
• - Tortilla Wraps

Instructions

1. 1. Rinse the fish fillets and pat them dry with a paper towel to remove excess moisture.
2. 2. In a bowl, mix rice flour, turmeric powder, red chili powder, garlic powder, salt, and lime juice to create a thick marinade.
3. 3. Coat the fish fillets evenly with the marinade and let them rest for 15 minutes to absorb the flavors.
4. 4. Heat vegetable oil in a skillet over medium heat until hot but not smoking.
5. 5. Add the marinated fish fillets to the skillet and cook for 4-5 minutes on each side until golden and crispy.
6. 6. While the fish is cooking, prepare the mint chutney by blending fresh mint leaves, coriander leaves, green chilies, coconut milk, and a pinch of salt until smooth.
7. 7. Warm the gluten-free flatbreads on a dry skillet for 1-2 minutes on each side until soft and pliable.
8. 8. Place the cooked fish fillets in the center of each flatbread and drizzle generously with mint chutney.
9. 9. Fold the flatbreads into wraps, tucking in the edges to secure the filling.
10. 10. Serve the wraps warm, optionally garnished with additional mint or lime wedges.