Tangy Fish Tikka Wraps Recipe

Indian cuisine · 685 calories

Tangy Fish Tikka Wraps recipe

About this recipe

Tangy Fish Tikka Wraps are an irresistible Indian-inspired lunch option perfect for gym prep or a quick, satisfying meal. Featuring succulent fish fillets marinated in a blend of yogurt and spices, this dish offers bold flavors with every bite. Cooked to perfection in a pan, the fish is paired with refreshing mint chutney and wrapped in high-protein multigrain bread. These wraps are not just delicious but also packed with nutrients, delivering 52g of protein to fuel your active day. The balanced combination of protein, carbs, and healthy fats ensures you stay energized and satiated. Whether you're looking for a quick weekday lunch or a batchable gym-friendly meal, Tangy Fish Tikka Wraps are an excellent choice. With simple steps and minimal prep, this recipe is both convenient and rewarding to make.

Ingredients

  • 500 g Cambay Tiger Rohu Fish Without Head
  • 270 g Protein Chef Multigrain Double Protein Bread (64G Protein Per Loaf)
  • 100 g Milky Mist Greek Yogurt Cup
  • 250 ml Keya Lemon Juice
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the fish fillets under cold water and pat dry with a paper towel.
  2. 2. In a mixing bowl, combine yogurt, lemon juice, ginger garlic paste, turmeric, chili powder, cumin powder, and coriander powder.
  3. 3. Coat the fish fillets evenly with the yogurt marinade and let them rest for 20 minutes.
  4. 4. Heat a non-stick pan with vegetable oil over medium heat and place the marinated fish fillets on it.
  5. 5. Cook the fish fillets for 4-5 minutes per side until golden brown and cooked through.
  6. 6. Meanwhile, prepare the mint chutney by blending mint leaves, coriander leaves, green chilies, lemon juice, and a pinch of salt.
  7. 7. Toast the Protein Chef Multigrain Double Protein Bread slices lightly on a pan or griddle.
  8. 8. Spread the mint chutney generously on the toasted bread slices.
  9. 9. Place the cooked fish fillets on the bread slices and fold them into wraps.
  10. 10. Serve the wraps warm, garnished with a few fresh mint leaves if desired.