Fish tikka wraps

• Frozen white fish fillets520g
• Greek-style natural yoghurt150g
• Medium curry powderstore cupboard15g
• Lemons (4 pack)1
• Plain tortilla wraps (8 pack)8
• Savoy / white cabbage¼
• Cucumber1

Plus salt and pepper. About £5.35 for the amounts used.

Method

1. 1

   Defrost the 520g fish if frozen and pat dry. Mix 50g of the yoghurt with 1 tbsp curry powder, a squeeze of lemon and salt, and coat the fish.

2. 2

   Grill on a lined tray for 8-10 minutes until lightly charred and it flakes easily. Break into chunks.

3. 3

   Mix the remaining 100g yoghurt with half a cucumber, grated. Shred ¼ cabbage.

4. 4

   Warm the 8 wraps and fill with cabbage, fish and the cucumber yoghurt, with a squeeze of lemon.