Fish Burrito

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


  • 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


  • 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.