Asian Catfish Wraps

Becky Luigart-Stayner

Catfish nuggets are fresh catfish pieces that are less expensive than fillets. If they're not available, buy fillets and cut them into bite-sized pieces.

Yield: 4 servings (serving size: 1 wrap)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 27%
  • Fat: 10.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.6g
  • Protein: 22.8g
  • Carbohydrate: 37.8g
  • Fiber: 3.7g
  • Cholesterol: 54mg
  • Iron: 0.9mg
  • Sodium: 650mg
  • Calcium: 58mg

Ingredients

  • 1 teaspoon dark sesame oil, divided
  • 1 pound catfish nuggets
  • 3 cups thinly sliced napa (Chinese) cabbage
  • 1 cup thinly sliced shiitake mushroom caps
  • 3/4 cup preshredded carrot
  • 1/2 cup sliced green onions
  • 1 tablespoon bottled minced fresh ginger
  • 1 tablespoon bottled minced garlic
  • 1/4 cup hoisin sauce
  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 4 (8-inch) fat-free flour tortillas

Preparation

  1. Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.
  2. Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender. Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.
  3. Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.
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