• In an oven preheated to 220°C/200°C Fan/Gas 7, pop the fish fingers on a baking tray and into the oven for 15-20 minutes (if cooking from frozen, or 10 minutes from fresh), until cooked through and piping hot, turning over halfway through and adding the chorizo (if there isn’t space on the tray to not overlap onto the fish, pop onto another tray).
• In the meantime, make the peamolé by mixing together all the ingredients either in a blender, or mash, seasoning to taste and adding the olive oil to loosen to the desired consistency.
• Make the chipotle mayo by mixing together the mayo and the chipotle paste.
• To serve, take the warmed wraps, spread over the mayo, then the peamolé, a couple slices of tomato and then layer in the chorizo and fish fingers, topping with a couple sprigs of coriander. Wrap up and enjoy.

Optional, For Homemade Fish Fingers

• To make the fish fingers, place the flour, egg and breadcrumbs in 3 wide bowls and season the flour. Dunk the fish finger first into the flour, then the egg and then the breadcrumbs. Follow the rest of the method as above for serving.