INGREDIENTS

1 each  12" Heat Pressed Flour Tortilla (10430)  
1 1/2 Tbsp. Pale Ale Spread, see related recipe   
3 each Kettle Chip Crusted Fish Nuggets, see related recipe 
3 oz. vol. Drunken Angel Hair Slaw, see related recipe   
garnish Potato Crisps 

DIRECTIONS

1.) Place kettle chip crusted fish nuggets in 350 fryer until golden brown and cooked throughout.

2.) Heat tortilla and place on work surface. Brush pale ale spread evenly over entire tortilla.

3.) Place kettle chip fish nuggets in center of tortilla. Top with drunken slaw.

4.) Bring left and right sides of tortilla towards the center and overlap each other.

5.) Fold bottom part of tortilla to the center of wrap and fold over again to close into a parcel shape.

6.) Cut in half to serve.

7.) Serve with a side of potato crisps and malt vinegar.

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