Date posted: 31/07/2017

Fish, chip and pea wrap


Green Gourmet cod fish finger 10 each
Old El Paso soft tortillas 8-10” 10 each
McCain signatures traditional chips 800g
Favourites peas 600g


  1. Pre heat to oven to 240°c then place fish and chips on a tray and cook until it reaches 75°C.
  2. Heat peas thoroughly and then puree.
  3. Lay the tortilla out and spread with the pea puree then place the fish and chips on top then wrap tightly.
  4. Slice in half and serve.
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