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5 from 1 vote

Asian Fish Wrap

This Asian Fish Wrap is made easy using Janes ultimates Fish Products and their deliciously crispy Panko Breaded Fillet of Sole. The punch of flavor comes from a Sriracha mayo and Asian slaw.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Cuisine: Asian
Servings: 6 servings
Author: Tara Noland

Ingredients

  • ● 1 pkg. Janes ulitmates Panko Breaded Fillet of Sole
  • ● 6-8" flour tortillas
  • ● Sriracha mayonnaise
  • ● 1/3 cup mayonnaise
  • ● 2-3 tsp. Sriracha or to taste
  • ● Slaw
  • ● 1/4 cup canola oil
  • ● 1 tbsp. minced ginger
  • ● 1 tsp. minced garlic
  • ● 2 tbsp. white sugar
  • ● 1 tsp. sesame oil
  • ● 1/4 cup rice wine vinegar
  • ● 1/2 tsp. salt
  • ● 1-14 oz. bag of coleslaw
  • ● 1 red pepper sliced
  • ● 5 green onions chopped
  • ● Toothpicks optional

Instructions

  • Bake Janes ultimates Panko Breaded Fillet of Sole according to package directions.
  • Meanwhile whisk canola, ginger, garlic, sugar, sesame oil, vinegar and salt together in a small bowl.
  • In a larger bowl, add in coleslaw, red pepper and green onion and toss with dressing.
  • Mix the mayonnaise with the Sriracha.
  • When the fish is baked, slice in half lengthwise. Spread on some of the Sriracha mayo on each tortilla and top with the fish and then the slaw. Wrap up with a toothpick and serve immediately.