Middle Eastern · Lunch
Spiced Snapper Wrap
A warm flatbread wrap built around pan-seared snapper fillet rubbed with cumin, coriander and sumac, tucked with shredded cabbage, cucumber, tomato and a tahini-yogurt sauce. Fresh parsley and a squeeze of lemon finish the filling.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
548Calories
41.2gProtein
27.8gFat
34.6gCarbs
5.8gSugar
6.1gFiber
1015mgSodium
98mgChol
5.9gSat Fat
980mgPotassium
180mgCalcium
4.2mgIron
3.1mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
mediterranean
thirty-min-meals
Instructions
1
Prep
Pat the snapper fillet dry and rub both sides with cumin, coriander, sumac and salt.
2
Sear
Heat the olive oil in a skillet over medium-high heat and sear the snapper fillet 3 to 4 minutes per side until opaque and flaking easily with a fork.
3
Rest
Move the fillet to a plate and let it rest 10 minutes so juices settle before flaking.
4
Build
Warm the pita, lay flat, spread tahini-yogurt sauce down the center, then flake snapper on top and scatter cabbage, cucumber, tomato and parsley over it. Fold sides over filling and roll into a tight wrap.
5
Plate
Halve the wrap on the diagonal and plate with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g snapper fillet, skin removed
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp olive oil
- 22 pita (about 2.4 oz/68g)
- 3 tbsp46g tahini
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lemon juice
- 22 small garlic clove
- 1 cup70g cabbage
- 88 thin slices cucumber
- 44 thin slices tomato
- 2 tbsp2 tbsp parsley
- 22 lemon wedge, for serving
