Fish Burrito

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 1

Ingredients
  

  • 1 fillet of Birds Eye Australian Hoki Super Crumb with Sweet Potato, Puffed Quinoa & Spinach Flakes
  • 2 tablespoons quinoa rinsed
  • 1 wholemeal wrap
  • ½ cup spinach
  • ¼ avocado sliced
  • 1 tablespoon Greek yoghurt
  • ½ lime juiced
  • 2 tablespoons fresh coriander roughly chopped

Instructions
 

  • Preheat the oven to 180°C on a fan forced setting.
  • Add the hoki fillets to a lined baking tray and place them in the oven to cook for 15 minutes.
  • Cook the quinoa according to package instructions.
  • Make the fresh salsa by combining the diced tomato, capsicum and red onion.
  • Place the wholemeal wrap flat on a plate and top it with the cooked quinoa, so that it runs down the centre with some space above and below it.
  • Top the quinoa with the spinach, followed by the fresh salsa.
  • Next, add the cooked hoki fillet.
  • Top this with the avocado and a dollop of Greek yoghurt.
  • Drizzle over the lime juice and top with the fresh coriander.
  • Wrap the fish burrito and serve.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.

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