Ingredients
Equipment
Method
- In a mixing bowl, combine coconut oil, curry powder, garlic powder, salt, and pepper to create the curry spice sauce.
- Preheat a frying pan over medium heat and add the curry spice sauce, swirling it to coat the bottom of the pan.
- Add the cod fillets to the pan and cook for about 6-8 minutes on each side or until the fish flakes easily with a fork.
- In the last 5 minutes of cooking, add the asparagus to the pan, allowing them to steam slightly while absorbing the spice flavors.
- Meanwhile, warm the low-carb wraps in another pan for about 1-2 minutes on each side until slightly crispy.
- Assemble the wraps by placing the cod and asparagus down the center, adding the sliced avocado on top.
- Roll the wraps tightly and cut them in half.
- Serve with a side salad and drizzle tahini over the wraps. Enjoy!
Nutrition
Notes
Feel free to substitute cod with other firm white fish like haddock or halibut if you prefer!
Customize your wrap by adding seasonal veggies like bell peppers or cucumbers for added texture and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on a skillet to preserve the texture.
Enjoy exploring the flavors—create your own twists with different spices or sauces!
Customize your wrap by adding seasonal veggies like bell peppers or cucumbers for added texture and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on a skillet to preserve the texture.
Enjoy exploring the flavors—create your own twists with different spices or sauces!