Bake or air fry the fish sticks following the instructions on the package.


Make the salad: In a bowl, add the tomatoes, cucumbers, and mini peppers. Toss with salt, pepper and a drizzle of olive oil. Add the sliced olives and mix.


In a large pan, warm the tortillas one at a time, on both sides.


In the middle of each tortilla, place a small handful of shredded lettuce, three fish sticks, half of the prepared salad, and one tablespoon of feta cheese. Fold up the two sides of the tortilla and roll into a burrito.


In a small bowl, mix the greek yogurt with a drizzle of lemon juice, pepper, and olive oil, to taste. Mix and serve with the wrap.


6 Gorton’s Fish Sticks

1 large tomato, cubed

1 Persian cucumber, sliced

2 mini bell peppers, sliced

Salt and pepper to taste

Olive oil, to taste

2 tablespoons sliced kalamata olives

2 large flour tortillas

Shredded lettuce

2 tablespoons crumbled feta cheese

1/3 cup Greek yogurt

Lemon juice, to taste

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Crunchy Breaded Fish Sticks

100% real fish sticks in a crunchy golden breading.

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