Pangasius wraps

Pangasius wraps

Total: 40 min. | Active: 40 min.
Nutritional value / portion: 680 kcal
, Fat: 33 g
, Carbohydrate: 52 g
, Protein: 41 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g pangasius fillets, halved lengthwise, cut into strips 5 cm long
½ tsp salt
2 tbsp white flour
2 eggs
100 g panko breadcrumbs
1 lime
4 tbsp oil for frying

Tortilla wraps

80 g Peppadew™ (wild paprika), cut into thin slices
125 g plain organic cream cheese
½ tbsp honey
¼ tsp salt
4 wheat tortillas
40 g baby lettuce with herbs
½ cucumber, cut into strips approx. 10 cm long
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How it's done

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Salt the fish, toss it in the flour and then shake off the excess. Beat the eggs in a deep bowl and dip the fish in the egg. Rinse the lime in hot water, grate the zest, squeeze 2 tbsp of juice and set aside. Mix the panko breadcrumbs and lime zest in a shallow dish, turn the fish in the breadcrumbs in batches, press the breadcrumbs down firmly so that they adhere. Heat the oil in a non-stick pan. Fry the fish in batches for approx. 1 1/2 mins. on each side, drizzle with the reserved lime juice.

Tortilla wraps

Mix the Peppadew peppers with the cream cheese and honey, season with salt. Prepare the tortillas according to the packet instructions. Spoon the Peppadew mixture onto the tortillas, arrange the lettuce, cucumber and fish on top, fold in and roll up.

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