Fish finger wraps with pea purée

Fish fingers make a quick and easy filling for tortilla wraps - spruce them up with pea purée for colour and tangy cornichons for crunch
Ingredients
6 fish fingers
175g frozen peas
½ tbsp rapeseed oil
1 tbsp lemon juice, plus wedges to serve
2 wholemeal & seed tortillas
2 carrots, coarsely grated
1-2 cornichons, sliced
Method
Grill or bake the fish fingers following pack instructions. Meanwhile, boil the peas for 3 mins, then drain, add the oil and lemon juice, and blitz with a hand blender (or in a food processor) until smooth. Season, adding a little more lemon juice if you like.
Warm the tortillas. Spread with the pea purée, scatter with the carrots, then top with the fish fingers and cornichons. Roll up and eat while still hot, with a good squeeze of lemon.
Source: Good Food