adapted from the net : ½ kg chicken fillet cut into small strips 1 teaspoon red chilli paste 1 teaspoon garlic ½ teaspoon green chillies 1 teaspoon dhania (coriander) powder ½ teaspoon jeera powder 1 teaspoon oregano ½ teaspoon lemon pepper 1 teaspoon chicken spice Squeeze lemon juice Salt to taste Handful cut dhania (coriander) Handful cut spring onion
add the chicken to the pot with all the ingredients and cook until done .
Add the canned tomatoes to a pot and shimmer on low for 5 minutes . Add some salt and 1 teaspoon sugar
Boil sweet corn for 3 minutes
Preheat oven to 180degress Assemble : An a medium size Pyrex pour out half of the sauce to the dish equally . Cut wraps into 4 and layer at the bottom until all the chutney is covered add some cream cheese . Sprinkle cooked chicken evenly on wraps followered by the sweet corn dhania (coriander) , spring onion and some cheese and repeat this process again from the tomatoe sauce to wrap and everything inside , lastly add 1 more layer of wraps add tomatoe chutney , sprinkle a good amount cheese dhania (coriander) , cubed avo and sweet corn and place in the preheated oven for 15 minutes
INFO & TIPS
This was so Devine
Can also be made with left over chicken .