| Meat |  | Veggie |  | Bread |  | Appetizer |  | Dessert |

Cajun Fish Wrap
Cooking Light - serves 4

Prepare Slaw: Cover; chill.

• 3½ c.  cabbage, thinly sliced
• ¼ c. lite mayonnaise
• 1½ Tbsp. cider vinegar
• ½ tsp. sugar

Wraps:

• 4 (8-in.) fat-free flour tortillas
• 1 Tbsp. plain flour (I use ½ cup & adjust spices)
• 1  Tbsp.  paprika
• 1½  tsp.  dried thyme
• 1½  tsp.  dried oregano
• 1  tsp.  garlic powder
• 1  tsp.  black pepper
• ½  tsp.  salt
• ¼  tsp.  ground red pepper
• 4  (6-oz) farm-raised catfish fillets
• 1  Tbsp.  butter + few drops oil (to prevent burning)

Directions:
1. Combine flour and spices in shallow dish. Dredge fillets in mixture. Over med-high heat, melt butter & oil in a non-stick skillet. Add fillets; sauté five min. Turn and cook 4 min. on other side until fish flakes easily.
2. Heat tortillas according to pkg. directions. Cut each catfish lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw and roll up.