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Ingredients:

finely grated zest and juice of lime...........1
skinless white fish fillet
(cut into thick strips) …… 700 gms
egg whites (beaten with a fork........…… 2
Coarse fresh breadcrumbs ……… 10 gms
oil spray ........................................... 4 tsp
tzatziki (see know-how)............... 200 gms
Small soft flour tortilla wraps ……8
(or use chappatis)
Small wedge iceberg lettuce or white cabbage, shredded
Method:
Sprinkle the lime zest over the pieces of fish, then season. Dip the fish into the egg white, then coat with breadcrumbs and place on a baking sheet. Spray the fish with 2 squirts oil (or brush on some oil), then grill for two minutes. Flip the fish strips over, spray (or brush) with more oil, then grill for a further two minutes until the fish is cooked and the breadcrumbs are golden and crispy.
Squeeze the limejuice in to the tzatziki and stir.
Warm the tortillas according to pack instructions.

To assemble the wraps:
Place a handful of cabbage or lettuce onto the top two-thirds of a tortilla, then rest 3 fish fingers on top with a good dollop of the lime tzatziki.
Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.

Mexican Tuna Bean Salad
Ingredients:

large pitta breads ………………….. 2
mixed beans, cooked, drained ….. 400 gms
avocado, sliced or chopped …….. 1
large tomatoes, deseeded and chopped ………… 4
spring onions, sliced ….. ½ bunch
red chilli, chopped …………… 1
can tuna in water, drained …….. 400 gms
French dressing, homemade………. 3 tbsp
(see note in this recipe) or bought

Method:
Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, and pour the dressing over. Add the crisp pieces of pitta. Mix gently and serve.

MAKE YOUR OWN SALAD DRESSING
Mix 3 tbsp. olive oil with a squeeze of lemon juice, then season to taste.