High Protein Zesty Fish Wrap
Fuel your day with bold flavors and balanced nutrition with this High Protein Zesty Fish Wrap recipe. Perfectly spiced white fish fillets are marinated with lime juice, paprika, and garlic powder, then pan-seared until flaky. Paired with a creamy Greek yogurt-sriracha sauce and fresh ingredients like shredded lettuce, julienned carrots, and sliced avocado, this wrap is a tantalizing fusion of zest and crunch. Served on whole wheat tortillas, these wraps are packed with protein and fiber, making them a wholesome choice for lunch, dinner, or meal prepping. Quick and easy to prepare in under 30 minutes, this recipe is ideal for anyone seeking a healthy, flavorful twist on their mealtime routine. Don’t forget the optional cilantro garnish for a burst of herbal freshness!
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Recipe Information
Ingredients
- 2 pieces white fish fillets (e.g., cod, tilapia, or halibut)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup Greek yogurt
- 1 teaspoon sriracha sauce
- 4 pieces whole wheat tortillas
- 2 cups shredded lettuce
- 1 cup julienned carrots
- 1 piece sliced avocado
- 2 tablespoons cilantro (optional, for garnish)
Instructions
In a small bowl, mix olive oil, lime juice, garlic powder, paprika, ground cumin, salt, and black pepper to create a marinade.
Rub the marinade onto both sides of the fish fillets, ensuring they are evenly coated. Let them sit for 10 minutes while you prepare other ingredients.
Heat a nonstick skillet over medium heat. Once hot, cook the fish fillets for 3-4 minutes on each side, or until they are cooked through and flaky. Set aside.
In a separate bowl, whisk together Greek yogurt and sriracha sauce to make a zesty and creamy sauce.
Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until pliable.
To assemble the wraps, spread a spoonful of the yogurt-sriracha sauce onto each tortilla. Layer shredded lettuce, julienned carrots, and slices of avocado on top.
Break the cooked fish fillets into chunks and add them to the tortillas. Sprinkle with cilantro if using.
Wrap the tortillas tightly, folding in the sides as you roll them up. Cut in half if desired and serve immediately.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 20.8 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 404 mg | 31% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2459 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
