Roasted Fish Crispy Slaw Wrap is a combination of colors and textures that overflows with fresh vegetables, spicy fish, and a burst of citrus, all contained in a whole-wheat tortilla, with fresh avocado.
Roasted Fish Crispy Slaw Wrap Recipe

The recipe also used whole-wheat tortillas, meeting the need to offer more whole grains in kids’ diets.

Roasted Fish Crispy Slaw Wrap Ingredients :


  • 2 1/2 cups Fresh red cabbage, shredded
  • 2 cups Fresh white cabbage, shredded
  • 1 1/2 cups Fresh carrots, peeled, shredded
  • 1 cup Fresh bok choy, julienne cut “shoestring strips” 1/8”
  • 2 Tbsp Fresh cilantro, chopped
  • 3/4 cup Low-fat balsamic vinaigrette dressing
  • 1 Tbsp Salt-free chili-lime seasoning blend
  • 1 Tbsp Extra virgin olive oil
  • 6 Tilapia fish filets, raw, 4 oz each
  • 1 1/2 cup Fresh romaine lettuce, julienne cut “shoestring
  • strips” 1/8”
  • 6 Whole-wheat tortillas, 8”
  • 6 slices Fresh avocado, peeled, pitted, sliced
  • 6 quarters Fresh limes, quartered

How to make Roasted Fish Crispy Slaw Wrap 


  1. Preheat oven to 375 °F.
  2. In a large mixing bowl combine red and white cabbages, carrots, bok choy, cilantro, and balsamic dressing to make the slaw. Cover and refrigerate for at least 1 hour.
  3. Place fish filets on a baking sheet lined with parchment paper sprayed with nonstick cooking spray. Brush fish with olive oil and sprinkle with saltfree seasoning blend. Roast uncovered at 375 °F for 12 minutes or until internal temperature reaches 145 °F or higher and fish flakes with a fork. Use a food thermometer to check the internal temperature.
  4. Remove fish from oven.
  5. To assemble wrap: Place ¼ cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 1 cup cabbage slaw and a slice of avocado. Squeeze lime on top of mixture. Roll in the form of a burrito. 
  6. Cut diagonally. Serve immediately.