Crunchy Fish And Creamy Coleslaw Wraps Recipe

Name: Crunchy Fish And Creamy Coleslaw Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baked Fish Sticks; 1 cup dry bread crumbs; 1 cup panko (Japanese) breadcrumbs; 2 tablespoons olive oil; 2 tablespoons grated lemon zest; 1/2 teaspoons dried thyme; 1/2 teaspoons dried oregano; 1/2 teaspoons kosher salt; 1/4 teaspoons freshly ground black pepper; 1/4 cups flour; 1/4 teaspoons kosher salt; 1/4 teaspoons freshly ground black pepper; 2 egg, lightly beaten; 11/2 pounds sole fillets, sliced into strips; Creamy Coleslaw; 1/2 cups mayonnaise; 1/2 cups sour cream; 2 tablespoons cider vinegar; 1 tablespoon honey; 1 tablespoon fresh lime juice; 1/2 teaspoons Sriracha sauce; 1/2 teaspoons kosher salt; 4 cups shredded cabbage; 1/4 cups chopped Italian flat leaf parsley; 6 (10-inch) flour tortilla wraps; tomatoes, sliced; avocado, sliced

Servings: persons

Baked Fish Sticks
1 cup dry bread crumbs
1 cup panko (Japanese) breadcrumbs
2 tablespoons olive oil
2 tablespoons grated lemon zest
1/2 teaspoons dried thyme
1/2 teaspoons dried oregano
1/2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
1/4 cups flour
1/4 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
2 egg, lightly beaten
11/2 pounds sole fillets, sliced into strips
Creamy Coleslaw
1/2 cups mayonnaise
1/2 cups sour cream
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon fresh lime juice
1/2 teaspoons Sriracha sauce
1/2 teaspoons kosher salt
4 cups shredded cabbage
1/4 cups chopped Italian flat leaf parsley
6 (10-inch) flour tortilla wraps
tomatoes, sliced
avocado, sliced

1
["Preheat oven to 450u00b0F. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.", "For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.", "To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up ""burrito-style"". Repeat with remaining wraps."]

1086

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Baked Fish Sticks, 1 cup dry bread crumbs, 1 cup panko (Japanese) breadcrumbs, 2 tablespoons olive oil, and more.

Yes, Crunchy Fish And Creamy Coleslaw Wraps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Fish And Creamy Coleslaw Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions