Taco-flavoured coleslaw and fish fingers bring these wraps to life with a new (and easy) spin on the classic burrito. The whole family will sing high praise for this dinner idea - ready in just 25 minutes.
- Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
- Place fish fingers on tray. Spray lightly with oil. Sprinkle both sides of fish fingers with taco spice mix. Bake, turning once, for 15 minutes or until cooked through.
- Meanwhile, bring a large saucepan of water to the boil over high heat. Add corn. Cook for 3 to 4 minutes or until tender. Drain well. Rinse under cold water. Using a large knife, cut kernels from cob. Combine corn, cabbage, carrot and coriander in a bowl.
- Combine mayonnaise, lime juice and 1 tablespoon cold water in a small jug. Season with salt and pepper. Add dressing to coleslaw. Toss to combine.
- Heat tortillas following packet directions. Place tortillas on a flat surface. Spoon coleslaw along centre of each tortilla. Top each with 2 fish fingers. Roll up tightly to enclose filling. Serve.
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