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.