Chip Shop Battered Cod in a Simple Summer Wrap
- 30 minutes
- 2 people
All the flavour of the chip shop — wrapped up and ready to go. Our Chip Shop in a Wrap is a fresh, fuss-free twist on a takeaway favourite. Made with Donegal Catch Extra Large Battered Cod Fillets, crispy Green Isle Rustic Chips, Ballymaloe Tomato Relish, and a drizzle of mayo, all tucked into a soft tortilla wrap. It’s everything you love about fish and chips, rolled into one satisfying bite — perfect for lunch, dinner, or on-the-go comfort food.
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Ingredients
- 2 Pack(s) Donegal Catch Chip Shop Battered Cod Extra Large Fillets (air-fried)
- (1 Pack) Use 600g Green Isle Rustic Chips (air-fried)
- 4 Tortilla Wraps (8-inch)
- 150g Shredded Lettuce
- 120g Ballymaloe Tomato Relish
- 4 tbsp Mayonnaise
Instructions
- Preheat the air fryer to 180°C. Cook Donegal Catch Chip Shop Battered Cod Fillets for 15-20 minutes, or until golden brown and cooked through. Ensure to turn them halfway through the cooking process.
- Once cooked, remove the fish from the air fryer and slice each fillet into strips.
- Preheat the air fryer to 200°C. Cook Green Isle Rustic Chips for 8 minutes or until crisp and golden, shake occasionally to ensure an even cook.
- Lay out the tortilla wraps on a clean surface. Spread a generous amount of Ballymaloe Tomato Relish down the centre of each wrap.
- Add a layer of shredded lettuce over the relish.
- Place sliced Donegal Catch Battered Cod Fillet strips on top of the lettuce.
- Drizzle 1 tablespoon of mayonnaise over the fish in each wrap.
- Fold the sides of the tortilla in, then roll up tightly.
