Marinate the basa fish with black pepper powder, lemon juice, and salt.

Keep the fish aside for 30 minutes to marinate.

Prepare the salsa by mixing finely chopped tomato, onion, green chili, coriander leaves, lemon juice, salt, and black pepper in a bowl.

Set the salsa aside.

Prepare the yogurt sauce by mixing hung curd (Greek yogurt) with Italian seasoning.

Pre-heat the oven to 200 C (392 F) for 5 minutes.

Place the marinated fish on skewers.

Brush the fish skewers with sunflower oil.

Grill the fish skewers for 20 minutes at 200 C (392 F).

Heat the whole wheat flour tortilla for a few seconds on a pan.

Place the heated tortilla on a plate.

Spread iceberg lettuce in the center of the tortilla.

Top the lettuce with 2 tablespoons of the prepared salsa.

Place the grilled fish pieces on top of the salsa.

Spread 2 tablespoons of yogurt sauce on top of the fish.

Roll the tortilla by bringing the opposite sides together to form a wrap.

If the wrap is very large, cut it in halves.

Serve the Mexican Low Fat Fish Wraps with yogurt sauce and salsa.

Optionally, serve with Spicy Mexican Salsa Verde and a glass of Pomegranate Mint Cocktail.