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28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)

Fish Burrito

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Dinner, Lunch
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C on a fan forced setting.
  2. Add the hoki fillets to a lined baking tray and place them in the oven to cook for 15 minutes.
  3. Cook the quinoa according to package instructions.
  4. Make the fresh salsa by combining the diced tomato, capsicum and red onion.
  5. 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.
  6. Top the quinoa with the spinach, followed by the fresh salsa.
  7. Next, add the cooked hoki fillet.
  8. Top this with the avocado and a dollop of Greek yoghurt.
  9. Drizzle over the lime juice and top with the fresh coriander.
  10. Wrap the fish burrito and serve.