064 / 75 · Cupboard to Table

Sardine, Lemon and Chili Toasted Wraps

2 crisp folded wraps · Active 15 min · Total 21 min

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Sardines, lemon and chili make a bold filling for tortillas toasted until crisp. Mash the fish lightly with parsley and a little mayonnaise so the filling stays inside. Unlike a cold sandwich wrap, this one is folded into a flat half-moon that browns in a skillet.

Jump to ingredients

Toasted sardine, lemon and chili wraps.

Keep the filling compact

Drain sardines well and break them with a fork. Their small bones are usually soft and edible; mash them thoroughly or remove any pieces you prefer not to eat. Lemon zest gives citrus flavor without a large volume of juice. Too much liquid makes the tortilla leak and slows browning.

Moderate heat crisps the wrapper

Spread filling over half each tortilla, leaving a clear border, then fold. A lightly oiled pan over medium heat gives the interior time to warm while the outside crisps. Turn with a broad spatula and press gently, not hard enough to squeeze out fish. Eat promptly. For a later meal, store filling chilled and tortillas dry, then assemble and toast when ready rather than carrying a warm fish wrap for hours.

Ingredients

  • 1 tin sardines in oil, 4–4.5 oz (110–125 g), drained
  • 1 tablespoon mayonnaise (15 g)
  • 1 teaspoon lemon juice (5 ml)
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon chili flakes
  • 2 tablespoons chopped parsley (8 g)
  • 2 flour tortillas, 8-inch (100 g)
  • 2 teaspoons olive oil (10 ml)

Set out

Mixing bowl, Fork, Nonstick skillet, Broad spatula

Allergens

Wheat, Fish, Egg. Check labels and substitutions.

Make it

  1. Mash sardines lightly with mayonnaise, lemon juice, zest, chili and parsley.
  2. Spread filling over half of each tortilla, leaving a 1/2-inch (1 cm) border. Fold into half-moons.
  3. Heat half the oil over medium heat. Toast first wrap 2–3 minutes per side until crisp and hot inside. Repeat with remaining oil and wrap.
  4. Transfer to a board, cut into wedges and serve immediately.

A fish tin can become two servings

Stretching one tin across two toasted wraps works because the bread is part of the meal. Use the tin promptly once opened and wash the oily mixing bowl before it sits in the sink.

A useful detail

If the tortilla colors too quickly, reduce heat so the filling can warm without burning the wrapper.

Another way

  • Use canned mackerel instead of sardines, checking for bones.
  • Use 1 teaspoon finely chopped drained pickled chili instead of flakes.

Keep it well

Refrigerate filling at 40°F/4°C or below for up to 2 days, within 2 hours of preparation or 1 hour above 90°F/32°C. Keep tortillas separate. If reheating a stored cooked wrap, heat the center to 165°F/74°C.