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    You are in: Home / Recipes / Fish Finger Wraps - Fish Stick Wraps (Usa) Recipe
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    Fish Finger Wraps - Fish Stick Wraps (Usa)

    Fish Finger Wraps - Fish Stick Wraps (Usa). Photo by Caroline Cooks

    1/4 Photos of Fish Finger Wraps - Fish Stick Wraps (Usa)

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    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    6 mins

    20 mins

    **Mandy**'s Note:

    This is a great way to jazz up fish fingers. Perfect for a weekday, it can be prepared ahead and thrown in the oven when you get home. Served with a green salad, it's delicious, kid friendly too! (My 16 month old daughter gobbled this up) It makes plenty of sauce so if you don't want to use it all for this, the sauce is okay for a few days & goes great warmed & served over chicken schnitzels.

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    Units: US | Metric


    1. 1
      Preheat oven to 180°C.
    2. 2
      In a bowl combine onion, soup, sweet chilli sauce, sour cream and 1/2 cup grated cheese.
    3. 3
      Place two fish fingers down the centre of each tortilla and spoon over about 2 tbsp sauce to cover fish fingers.
    4. 4
      Carefully roll up tortillas and place seam side down in a single layer in a baking dish.
    5. 5
      Spoon over remaining sauce and sprinkle with extra grated cheese.
    6. 6
      Bake for 15-20 mins until sauce is bubbling and tortillas golden.

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    Ratings & Reviews:

    • on June 02, 2008


      After seeing twissis' yummy-looking photo of this recipe...and having some frozen fish sticks, of course, I had to give it a try. Amazing flavor and a versatile recipe to add ingredients...this time I followed it to a "T"...and then, chopped some vine-ripened tomatoes and green olives for a nice addition after baking. This is a very nice change to an enchilada-type meal.

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    • on May 19, 2008


      Recipenapped as part of the Aussie/NZ Swap #16 & I hope you do not mind that I adapted your recipe to suit what I had on hand. Iceland does not have fish sticks in the US sense, but does have breaded fish fillets that I keep on hand for quick meals. I used sun-dried tomato tortillas, red onion, a blend of shredded cheddar + Monterrey Jack cheese & left out the mushroom soup as the only major chg. I did use a greater amt of fish as other reviewers did. I did not want to lose any of the cheese or lovely sauce, so I cooked them seam side up w/the rolled tortilla held in shape w/toothpicks (worked well). I served them w/oven-baked potato wedges + a ceviche-style tomato, onion & cucumber relish. Thx for posting a recipe that got me creatively inspired to turn something ordinary into something yummy good & not at all ordinary. :-)

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    • on August 10, 2007


      Great, easy recipe that was enjoyed by all the family. I used a red onion and added more fish fingers to my tortillas as they were quite large tortillas. Thanks Mandy.

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    Read All Reviews (6)


    Nutritional Facts for Fish Finger Wraps - Fish Stick Wraps (Usa)

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 491.6
    Calories from Fat 219
    Total Fat 24.3 g
    Saturated Fat 6.2 g
    Cholesterol 39.1 mg
    Sodium 1326.4 mg
    Total Carbohydrate 52.0 g
    Dietary Fiber 2.8 g
    Sugars 5.2 g
    Protein 16.0 g

    The following items or measurements are not included:

    sweet chili sauce

    light cheese

    light cheese

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