Description
A portable twist on the classic British fish and chips, these wraps combine crispy white fish, mushy peas, crushed roast potatoes, and tangy sauces all rolled in a soft tortilla for a comforting and satisfying meal.
Ingredients
Scale
- 2 large white fish fillets (breaded or battered)
- 4 large flour tortillas
- 1 1/2 cups frozen peas
- 2 medium russet potatoes
- 1 cup shredded lettuce leaves
- 1/4 cup mayonnaise
- 1 tablespoon malt vinegar
- 1/4 cup tartar sauce
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven or air fryer to 400°F (200°C). Heat a saucepan of water to boil the peas.
- Cook peas until tender, about 5 minutes. Drain, mash roughly with fork, season with salt, pepper, and vinegar.
- Cook fish fillets until golden and crispy, per package instructions or pan-fry if fresh. Roast potatoes until tender, then lightly crush.
- Warm tortillas slightly in a dry skillet or microwave. Spread mayonnaise and tartar sauce on each wrap.
- Layer in crushed potatoes, mushy peas, lettuce, and cooked fish fillet. Add more sauce if desired.
- Roll wraps tightly, slice in half, and serve warm with extra sauce on the side.
Notes
- Use paper towels to keep cooked fish crispy before assembling.
- Wraps are best served fresh, but fillings can be made ahead.
- For extra crunch, toast the assembled wrap on a skillet for a minute per side.