Fish Stick Pita Sandwiches with Butter Bean Tahini
Delicious fish stick pita sandwich with butter bean sauce.
Ingredients
- 1 cup from a 15 oz can Margaret Holmes Seasoned Butter Beans
- 1-2 tablespoons water
- 2 teaspoons tahini paste
- 2 teaspoon fresh lemon juice
- 1 12 count frozen fish sticks
- 4 fresh Pita bread pockets, warmed
- 1 small sweet onion; sliced
- 1 tomato; sliced
- 1/2 cup shredded carrot
- 8 bread and butter pickle rounds
Instructions
- Place butter beans, water, tahini paste and lemon juice in a power blender;
process until smooth. - Bake fish sticks according to box directions; keep warm.
- Carefully open the pita pockets and smear sides with the butter bean tahini.
- Fill pockets with baked fish sticks, onion. tomato, shredded carrot and pickles.