Fish Finger Wraps - Fish Stick Wraps (Usa)

From: Caroline Cooks

On Jun 2, 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.

From: twissis

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.

From: Jewelies

On Aug 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.

From: Kizzikate

On Jul 16, 2007

My grandkids loved these- so in my book, this is a winner!! I didn't use light cheese, all I had was regular shredded Mexican Blend. Easy and yummy. I wonder how these would be with salsa, and diced tomatoes instead of the soup and chili sauce??? Think I'll give that a try...