Golden-Crusted BBQ Tilapia Wraps
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Golden-Crusted BBQ Tilapia Wraps

Golden-Crusted BBQ Tilapia Wraps

with Marinated Cabbage and Potato Wedges

White fish pieces, topped with crispy shallots, are oven-baked until crisp before being wrapped in flour tortillas and crisp veggies. This wholesome family fave comes with a side of golden potato wedges and a BBQ-riffic dip!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

300 g


(Contains Tilapia)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

2 unit(s)

Russet Potato

1 unit(s)

Mini Cucumber

113 g

Red Cabbage, shredded

28 g

Spring Mix

28 g

Crispy Shallots

(Contains Wheat)

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

4 tbsp

BBQ Sauce

(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

Not included in your delivery

1.33 tbsp


1 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1050 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate126 g
Sugar27 g
Dietary Fiber8 g
Protein47 g
Cholesterol100 mg
Sodium1620 mg
Trans Fat0.1 g
Potassium2150 mg
Calcium300 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Bowl
Parchment Paper
Small Bowl
Aluminum Foil


Roast potatoes
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, half the BBQ seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Marinate cabbage and prep
  • Meanwhile, add cabbage, vinegar, and 1 tsp (2 tsp) sugar to a large bowl. Season with salt and pepper. Toss to coat.
  • Make a small cut in the package of crispy shallots. Gently crush shallots in the package with your hands or a heavy-bottomed pan until shallots are in fine crumbs.
  • Combine crispy shallot crumbs, panko and 1 tsp (2 tsp) oil in a medium bowl.
Prep tilapia
  • Line a baking sheet with parchment paper.
  • Measure out 2 tbsp (4 tbsp) mayo to coat tilapia. (NOTE: Reserve remaining mayo for BBQ-mayo sauce in step 4.)
  • Pat tilapia dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning, then transfer to prepared baking sheet.
  • Spread measured mayo over top. Top with crispy shallot mixture, pressing down gently to adhere.
Roast fish and finish prep
  • Roast tilapia in the bottom of the oven until topping is golden-brown and tilapia is cooked through 10-14 min.**
  • Meanwhile, thinly slice cucumber. Season with salt and pepper.
  • Combine BBQ sauce and remaining mayo in a small bowl. This is your dipping sauce.
Warm tortillas
  • When tilapia is almost done, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
  • Before assembling wraps, using a fork, portion each tilapia fillet into 6 large pieces (You will have 12 pieces for 2 ppl and 24 pieces for 4 ppl).


Finish and serve
  • Arrange tortillas on a clean surface. Spread some of the BBQ-mayo sauce down the middle of each tortilla.
  • Top with spring mix, marinated cabbage, tilapia and cucumbers.
  • Divide potato wedges and wraps between plates.
  • Serve with remaining BBQ-mayo dip alongside.