Chunky ‘Chip Shop’ Fish and Pea Wraps

There’s something irresistibly comforting about biting into a chunky wrap filled with crispy battered fish and creamy, minty peas. This isn’t just any wrap—it’s the soul of a British chip shop tucked inside a warm tortilla. With flaky white fish, crushed golden roasties, tangy sauces, and vibrant mushy peas, these wraps are hearty, satisfying, and packed with bold flavor. They’re a handheld version of the takeaway favorite you never knew you needed.

Behind the Recipe

The idea for this wrap was born out of a craving. I wanted all the indulgence of a classic chip shop dinner—fish, chips, mushy peas, vinegar, the works—but in a form I could eat with one hand. So, I started experimenting. First with fish fingers, then crispy battered fillets. I tossed in some crushed potatoes, made a quick pea mash, and wrapped it all up. The result? A wrap that hits all the nostalgic notes with a modern, portable twist.

Recipe Origin or Trivia

Fish and chips has been a British staple since the 1800s, originally sold wrapped in newspaper to keep things hot and affordable. Mushy peas were added later as a starchy, satisfying side. This recipe reimagines those humble ingredients in a street food-inspired format. Think of it as a cross between a burrito and a chippy tea—familiar yet completely new.

Why You’ll Love Chunky ‘Chip Shop’ Fish and Pea Wraps

From flavor to ease, this wrap checks all the boxes. Here’s what makes it a go-to meal:

Versatile: Great for lunch, dinner, or even a late-night bite.

Budget-Friendly: Uses affordable ingredients that are easy to find.

Quick and Easy: You can use frozen fish fillets and peas for speed.

Customizable: Add slaw, switch up sauces, or toss in pickles.

Crowd-Pleasing: Everyone loves a crispy fish wrap, especially with creamy peas.

Make-Ahead Friendly: Prep the fillings in advance and wrap when ready.

Great for Leftovers: Extra peas or fish? Wrap them up again tomorrow.

Chef’s Pro Tips for Perfect Results

If you want your wraps to be crunchy, juicy, and fresh, follow these tips:

• Use double-layered paper towels to keep fish crispy before wrapping.
• Don’t overcook the peas—they should be soft but still vibrant.
• Warm your tortillas slightly so they roll without cracking.
• Smash the potatoes roughly for texture, not too smooth.
• Add a splash of vinegar just before wrapping to brighten the flavors.

Kitchen Tools You’ll Need

Keep it simple with just a few kitchen staples:

Frying Pan or Air Fryer: To cook your fish fillets to golden perfection.

Medium Saucepan: For boiling and smashing your peas.

Mixing Bowl: To toss together your fillings or prep the mash.

Potato Masher or Fork: For mashing peas and potatoes.

Spatula or Tongs: For flipping the fish or mixing fillings.

Knife and Board: For slicing lettuce and prepping garnishes.

Ingredients in Chunky ‘Chip Shop’ Fish and Pea Wraps

Here’s the flavor lineup behind this chippy-inspired wrap. Simple, satisfying, and oh-so-British:

1. White Fish Fillets: 2 large or 4 small, breaded or battered. Cod or haddock works best for that authentic flake and mild flavor.
2. Flour Tortillas: 4 large. Soft and flexible, these are the wrap’s foundation.
3. Frozen Peas: 1 1/2 cups. Boiled and smashed into a chunky mash with a hint of mint.
4. Russet Potatoes: 2 medium, roasted and lightly crushed. Adds the “chip” texture.
5. Lettuce Leaves: 1 cup shredded. Brings crunch and freshness to balance the warm fillings.
6. Mayonnaise: 1/4 cup. Creamy base to keep everything moist and flavorful.
7. Malt Vinegar: 1 tablespoon. Adds that signature chip shop tang.
8. Tartar Sauce: 1/4 cup. For extra zest and creaminess.
9. Salt: To taste. Enhances the flavor of peas and potatoes.
10. Black Pepper: A few cracks. Adds just the right bite.

Ingredient Substitutions

Looking to switch things up? Here are a few smart swaps:

White Fish Fillets: Try breaded chicken or tofu for a twist.

Flour Tortillas: Use whole wheat or gluten-free wraps.

Peas: Edamame or mashed broad beans make good alternatives.

Tartar Sauce: Use Greek yogurt mixed with lemon and capers.

Ingredient Spotlight

Mushy Peas: Don’t let the name fool you—they’re buttery, slightly sweet, and add both moisture and color to the wrap. A perfect contrast to crispy fish.

Battered Fish: A true chip shop staple. It adds texture and that rich, savory flavor that anchors the whole wrap.

Instructions for Making Chunky ‘Chip Shop’ Fish and Pea Wraps

Let’s put it all together. Here’s how to transform fish and chips into the ultimate wrap. These are the steps you’re going to follow:

1. Preheat Your Equipment:
   Preheat your oven or air fryer to 400°F (200°C) if cooking the fish from frozen. Heat a saucepan of water for the peas.
2. Combine Ingredients:
   Cook the frozen peas in boiling water until soft, about 5 minutes. Drain, mash roughly with a fork, and season with salt, pepper, and a splash of vinegar.
3. Prepare Your Cooking Vessel:
   Cook the fish fillets until golden and crispy, following package instructions or frying until done. Roast the potatoes until tender, then crush them lightly.
4. Assemble the Dish:
   Warm the tortillas briefly on a dry skillet or in the microwave. Spread a little mayo and tartar sauce on each.
5. Cook to Perfection:
   Layer in the crushed potatoes, a spoonful of mushy peas, some lettuce, and a hot fish fillet. Add another drizzle of sauce and a few drops of vinegar.
6. Finishing Touches:
   Roll up each tortilla tightly. Slice in half if desired, and wrap in parchment or foil for easy eating.
7. Serve and Enjoy:
   Serve warm with extra sauce on the side and a handful of chips or crisps for that full takeaway experience.

Texture & Flavor Secrets

This wrap has it all—crispy fish, fluffy potatoes, creamy peas, tangy sauce, and fresh lettuce. It’s a balance of soft and crunchy, hot and cool, rich and bright. The vinegar cuts through everything, making each bite feel light and crave-worthy.

Cooking Tips & Tricks

Here’s how to keep your wraps next-level delicious:

• Drain peas well to avoid soggy wraps.
• Wrap tightly to keep the fillings from spilling.
• Toast the tortilla if you like a little crispiness on the outside.

What to Avoid

A few things that could ruin your wrap, and how to fix them:

• Overloading: Too much filling makes wrapping tricky—go light and layer smart.
• Cold fish: Always reheat to get that crispy bite back.
• Dry wraps: Add sauce or a moist ingredient like peas to keep them from feeling flat.

Nutrition Facts

Servings: 4
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can prep the peas, potatoes, and sauces ahead of time. Store in airtight containers in the fridge for up to 3 days. Cook the fish fresh if you want maximum crispiness, but you can reheat it in the oven or air fryer too. Assembled wraps are best eaten immediately, but leftovers can be wrapped in foil and reheated gently.

How to Serve Chunky ‘Chip Shop’ Fish and Pea Wraps

Wrap them in parchment for a street-food look. Serve with lemon wedges, extra vinegar, and a cold fizzy drink. Or go all-in and pair them with homemade oven fries and a side of coleslaw.

Creative Leftover Transformations

Leftovers? Here’s how to remix them:

• Slice and reheat wraps in a panini press.
• Break the filling into a warm bowl of rice.
• Turn the fish and peas into a baked potato topper.

Additional Tips

Make these wraps work even harder for you:

• Add pickled onions or jalapeños for an extra tangy kick.
• Use coleslaw instead of lettuce for crunch and creaminess.
• Drizzle with hot sauce for a spicier version.

Make It a Showstopper

Want to impress? Stack sliced wraps on a platter, sprinkle with herbs, and serve with dipping sauces. Or slice them into thirds for party-size bites.

Variations to Try

• Spicy Fish Wrap: Add sriracha or chili mayo for heat.
• Curried Pea Mash: Stir in curry powder or garam masala.
• Fish Taco Vibe: Use lime juice and cilantro for a fresher spin.
• No-Carb Wrap: Wrap in lettuce leaves or cabbage for a lighter take.
• Cheesy Mash: Mix in shredded cheese with the potatoes or peas.

FAQ’s

Q1: Can I use frozen fish fillets?

Yes, cook them according to the package or air fry for crispiness.

Q2: Can I make this gluten-free?

Absolutely, just use GF wraps and ensure the fish batter is gluten-free.

Q3: Are mushy peas the same as regular peas?

Not quite—mushy peas are traditionally made from marrowfat peas, but regular peas work well mashed.

Q4: Can I use canned peas?

Yes, though they’ll be softer and slightly sweeter. Drain well before mashing.

Q5: Can I skip the potatoes?

Sure, but they add great texture and heartiness.

Q6: What sauce is best?

Tartar and mayo are classic, but hot sauce, curry sauce, or garlic aioli work too.

Q7: How do I stop wraps from getting soggy?

Use paper towels and avoid overfilling with moist ingredients.

Q8: Can I serve them cold?

You can, but they’re best warm with the fish crispy.

Q9: Are they freezer friendly?

Assembled wraps are not ideal for freezing. Freeze cooked fish and mash separately.

Q10: Can I pack these for lunch?

Yes, just pack sauce separately and wrap tightly to keep them fresh.

Conclusion

Chunky ‘Chip Shop’ Fish and Pea Wraps are the perfect way to enjoy your favorite British takeaway flavors in a fun, portable form. They’re nostalgic yet fresh, indulgent but easy. Whether you’re feeding the family or just treating yourself, this wrap delivers the crispy, creamy, tangy hit you didn’t know you needed. Trust me, it’s one to keep on repeat.

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