1 (6x6) flatbread
2 Tbsps. yogurt curry orange sauce (recipe follows)
3 oz. unbreaded, frozen pollock portion, cooked
¼ cup masala slaw (recipe follows)
1. Spread yogurt curry orange sauce on flatbread. Add pollock and top with slaw. Roll up into a wrap.
For the Yogurt Curry Orange Sauce: Combine 1 ¾ cups plain yogurt, ¼ cup honey, ¼ cup orange juice, 1 tsp. curry powder, ¼ tsp. paprika, ¼ tsp. kosher salt.
For the Masala Slaw: Combine ¼ cup lime juice and ¼ cup sugar. Stir until dissolved. Add ¼ tsp. ground ginger, ¼ tsp. ground roasted cumin, ½ tsp. curry powder and stir. Add 1 qt. + 3.25 cups shredded green cabbage, ¼ cup shredded carrot, 2 Tbsps. chopped cilantro, 2 Tbsps. chopped mint, 1 Tbsp. chopped canned jalapeno peppers. Toss to combine.
Photo and recipe: Sodexo/Alaska Seafood Marketing Institute
