Ingredients
Equipment
Method
- In a mixing bowl, whisk together olive oil, lime juice, ground cumin, salt, and pepper until combined.
- Heat a frying pan over medium heat. Add the cod fillet and cook for about 3-4 minutes on each side, or until it flakes easily with a fork. Drizzle some of the cumin lime sauce on top during the last minute of cooking.
- While the cod is cooking, warm the whole wheat wraps in a clean, dry pan for about 1 minute on each side, or until pliable.
- Once the cod is cooked, break it into pieces and lay it across the warmed wraps. Top with fresh cucumber slices and arugula.
- Drizzle additional cumin lime sauce over the fillings, then roll each wrap tightly from the bottom up, folding in the sides as you go.
- Cut the wraps in half and serve with a side salad. Drizzle tahini over the top and garnish with sliced radishes, if using.
Nutrition
Notes
Don’t hesitate to get creative in the kitchen! If cod isn’t your favorite, you can easily substitute it with tilapia or even grilled chicken for a different twist.
For a creamier texture, consider adding avocado slices into your wrap.
Leftover wraps can be stored in an airtight container in the fridge for up to 2 days.
When reheating, a quick warm-up in the pan will retain that lovely wrap texture!
Enjoy making this fresh and healthy dish that’s sure to impress!
For a creamier texture, consider adding avocado slices into your wrap.
Leftover wraps can be stored in an airtight container in the fridge for up to 2 days.
When reheating, a quick warm-up in the pan will retain that lovely wrap texture!
Enjoy making this fresh and healthy dish that’s sure to impress!