1. Prepare Gorton’s Parmesan Crusted Fillets according to package directions.
  2. Toss lettuce with dressing. Place 1 tortilla on a clean work surface. Arrange some of the salad on center of a tortilla; leave a small border on each end.
  3. Place two fillets on top. Sprinkle with 1 tbsp Parmesan. Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly. Slice in half on an angle. Repeat with remaining ingredients. Serve with lemon wedges.

Notes: For a lightened up salad dressing that packs some extra protein, use Caesar dressing made with Greek yogurt.


Disclaimer: This recipe was originally made with a discontinued product and has since been edited.
8 Gorton’s Parmesan Crusted Fillets
5 cups chopped Romaine lettuce
1/3 cup light Caesar dressing
4 large whole-wheat tortillas
1/4 cup shredded Parmesan cheese
4 lemon wedges

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Parmesan Crusted Fish Fillets

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