Queso Crunch Fish Wrap

Meet the Queso Crunch Fish Wrap—a bold, crave-worthy creation that blends comfort with culinary flair. At its heart is our fully cooked, MSC-certified wild-caught pollock sandwich portion, coated in a golden panko crust for irresistible crunch and effortless back-of-house execution. Wrapped in a warm tortilla, this flavor-packed build features a scratch-made queso blanco enriched with smoky, charred scallions, crisp iceberg lettuce, and a punch of pickled jalapeños for just the right kick. Easy to prepare, big on indulgence, and designed to wow—this wrap delivers premium convenience and unforgettable flavor in every bite.

Serves: 4

Prep time: 10-15 minutes

Cook time: 10-15 minutes

Ingredients

Preparation

4 ea Fully Cooked Panko Breaded Sandwich Portion
1 head Iceberg Lettuce, shredded
5 ea Flour Tortilla
8 oz Pickled Jalapeno
1 bunch Scallions
1 tsp Olive Oil

Garlicky Queso Blanco

8 oz White American Cheese
4 fl-oz Milk
1 tbsp Unsalted Butter
2 tsp Garlic Powder
1 tsp Kosher Salt

Tips from the chef: Culinary Creativity- Think outside the sandwich! The elongated shape is perfect for wraps, hoagies, and even handheld street-food concepts. Try a Mediterranean flatbread wrap with roasted red pepper hummus and crisp veggies, or a Baja-style hoagie with avocado crema, shredded cabbage, and a squeeze of lime. Its versatile form factor opens the door to global flavor mashups without extra prep. Operational Convenience- Maximize speed and consistency. Fully cooked means less stress during peak hours—just bake or fry for a golden crunch and assemble. The uniform shape ensures consistent portion control and presentation, making it ideal for wraps, subs, and grab-and-go builds that look great every time. Craveable Combos- Pair the pollock portion with trending sides like elote street corn or loaded fries to build high-margin meal bundles. Or turn it into a shareable platter with mini tortillas, sauces, and toppings for a DIY experience that drives engagement and check averages.

Prepare the Fully Cooked Panko Breaded Sandwich Portion according to the package instructions.
Prepare a char grill to a medium-high setting. Rub the olive oil all over the scallions and flash sear the scallions on the preheated grill just until charred, or approximately 30 seconds. Allow to cool before rough chopping.
Cut one of the flour tortillas into thin 2-3" strips. Deep fry the strips in a preheated fryer for approximately 25-35 seconds or until lightly toasted and golden brown. Cool on paper towels and lightly season to taste with salt if desired.
Add the milk, butter and American cheese to a heavy bottomed sauce pan and heat, melting the cheese, over a medium setting. Whisk constantly until the cheese is fully melted and homogenous with the milk. Whisk in the seasonings and serve or reserve in a warmed pot until ready for use.
Lay out the four reserved flour tortillas. Divide the shredded iceberg, approximately 1 cup, between each tortilla. Divide the chopped scallions and pickled jalapenos between each tortilla as well. Add a fully cooked Pollock portion and approximately 1 oz of garlicky queso to each wrap. Fold the wrap closed, serve with additional queso on the side and enjoy.