Pangasius wraps

Total time: 40m
Preparation Time: 40m

For 4 portions

Nutritional Information

Contains 680 Kcal, 41g Protein, 52g Carbohydrates, 33g Fat


  • Pangasius
  • 0.5 tsp salt
  • 2 tbsp white flour
  • 600 g pangasius fillets, halved lengthwise, cut into strips 5 cm long
  • 1 lime
  • 2 egg
  • 100 g panko breadcrumbs
  • 4 tbsp oil for frying
  • Tortilla wraps
  • 80 g Peppadew™ (wild paprika), cut into thin strips
  • 125 g plain organic cream cheese
  • 0.5 tbsp honey
  • 0.25 tsp salt
  • 4 wheat tortillas
  • 40 g baby lettuce with herbs
  • 0.5 cucumber, cut into strips approx. 10 cm long

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  • Pangasius

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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