RCI-SW.003.0099.001
Yam and Catfish Wraps
A Catfish recipe.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- lb. U.S. Farm-Raised Catfish fillets1 unit
- 1 unit
- yams1 cuppeeled and shredded
- ½ cup
- black beans1 cuprinsed and drained
- green onions2 unitsliced
- Shelled sunflower seeds¼ cup
- Light Italian or Caesar dressing2 tbsp
- 1 tsp
- flour tortillas6 unitwarmed to soften
Method
1
Pat the catfish fillets dry with paper towels and season both sides generously with salt and pepper.
2
Heat a large skillet over medium-high heat and lightly oil the surface. Place the seasoned catfish fillets in the skillet and cook for 4-5 minutes per side until golden and cooked through.
9 minutes
3
Remove the cooked catfish from the skillet and set aside to cool slightly, then flake into bite-sized pieces using two forks.
4
In a medium bowl, combine the shredded yams, chopped red onion, drained black beans, sliced green onions, and sunflower seeds.
5
In a small bowl, whisk together the light Italian dressing and honey until well combined.
6
Pour the dressing mixture over the yam and bean mixture and toss gently until all ingredients are evenly coated.
7
Warm the flour tortillas according to package directions or by wrapping them in a damp paper towel and microwaving for 30-45 seconds until pliable.
8
Lay each tortilla flat and divide the yam mixture evenly among the six tortillas, placing it in the center of each.
9
Top each tortilla with an equal portion of the flaked catfish.
10
Fold in the sides of each tortilla and roll tightly from the bottom to the top, creating a secure wrap. Serve immediately while warm.