Psst! If you haven’t already heard, sardines are the new tuna and these Paleo Fish Wraps will convert any naysayer!
True story: My 7 year old begged me to make these today! Yup, they really are THAT good. No fishy taste, easy to make and crunchy on the outside. In fact, we find that they taste very similar to tuna.
If you’re still not sure about sardines, you have got to read all about their amazing health benefits in a previous post called “Sardines are the New Tuna”. You will be amazed at all the nutrition and sustainability these littles guys pack!
*Libby’s Note to the Paleo Purist: if you’re a paleo purist, you will obviously stay away from the rice wrap. Rice is a grey area for paleo. It does not contain gluten so many who follow the Paleo diet do include white rice in their diet, however, the strict paleo-ists cut all grains (and pseudo grains) from their diet. Either way, the sardine filling is the nutritional star of the show so you won’t be disappointed! 🙂
**Scroll down for step-by-step pictures and instructions
Ingredients
- 1 package of small sized rice paper (you will need 8-10 wraps)
- 3 cans sardines packed in olive oil (drained) how to choose the best sardines
- 3/4 cup cheese - grated omit if strict paleo
- 2 tbsp chopped green onions
- 1 tbsp dijon
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- pinch of black pepper
- Olive oil
Instructions
- Drain sardines in a colander.
- Transfer to a medium bowl and mash sardines with a fork.
- Add remaining ingredients and stir.
- Using 2 tbsp at a time fill and roll.
- Brush with olive oil.
- Bake at 350' for 30 mins. Broil for the last minute to crisp up.
And now for the visual learners (like myself) :)…
1. Drain sardines in a colander, transfer to a medium bowl and mash sardines with a fork. Add remaining ingredients and stir.
2. Soften each rice wrap in a bowl of warm water then lay out and drop 2 tbsp of filling into the bottom third of the wrap.
3. Starting from the bottom roll the paper over the filling and tuck under.
4. Evenly fold in the sides.
5. Roll and place onto parchment paper lined baking sheet. Brush with olive oil and bake at 350′ for 30 mins. Broil for the last minute to crisp up.
