Ingredients

  • 2 inismara mackerel fillets (all bones removed)
  • 4 el tequito garlic & coriander tortilla wraps
  • 1 foil tray
  • 2 tblsp primadonna extra virgin olive oil
  • 2 large tomatoes sliced
  • 1/2 a cucumber peeled and sliced
  • 4 tblsp goldessa cream spread
  • 2 tblsp moordale sweet chilli sauce
  • 1 little gem lettuce washed and shredded
  • salt and pepper

Method

  • Drizzle half the oil on the foil tray.
  • Season the mackerel.
  • Put the mackerel on the tray skin side down, drizzle with the remaining olive oil and place on a hot barbecue.
  • Turn the mackerel after 2 minutes.
  • Warm the wraps (this should only take 30 seconds or so).
  • Remove the tray and keep warm.
  • Smear the cream spread over the wraps and drizzle the chilli sauce over them.
  • Drain the fish and divide between the wraps, followed by the tomato, cucumber and lettuce.
  • Wrap as snugly as you can and eat warm.