- 2 4-5 oz white fish fillets (I used flounder, but tilapia would be great too!)
- 1 tablespoon flour (I used white whole wheat flour)
- 1 tablespoon Chef Prudhomme Seafood Magic or any seafood seasoning blend
- 1/2 teaspoon coconut oil (or cooking oil of choice)
For spicy mayonnaise:
- 2 teaspoons mayonnaise
- 1 teaspoon sriracha
- 1/2 teaspoon honey (optional)
- splash apple cider vinegar (optional)
- tiny pinch salt and pepper
- 2 wraps
- shredded romaine
- shredded carrots
- thinly sliced red onion or red/yellow bell pepper, optional
- Prepare spicy mayonnaise first by combining ingredients in a small bowl, set aside.
- Prepare your fish seasoning by combining flour and seafood seasoning in a large plate. Take your fish fillets and gently pat until completely dry on both sides. Set aside until your pan is ready.
- Pre-heat your nonstick pan over medium-high heat. When pan is hot, add your oil to pan and let heat up. You can test if its ready by sprinkling a small amount of flour mixture in oil, if it sizzles, it’s ready.
- Lightly coat your fish fillets in the flour and seasoning mixture, pressing down gently on both sides. Shake off any excess flour and place in your pan. Cook both fillets on bottom side for 2-3 minutes and carefully flip. Cook for about another 2 minutes or until browned on both sides. Carefully slide your fish onto a plate and set aside.
- Begin to assemble your wraps by spreading the spicy mayo on wrap, then topping with fish fillet and your veggies. Flip up bottom third of wrap, then pull in both sides into middle to turn into a “sandwich”.
You can keep your kicked up mayonnaise simple and spicy by just using sriracha and mayonnaise. I mellowed out the kick (but kept the flavor) by adding a little drip of honey and splash of vinegar. The choice is yours.