½ kg chicken fillet Onions 1 teaspoon garlic ½ teaspoon ginger 1 teaspoon red chilli paste 1 teaspoon chicken spice 1 /2 teaspoon pepper 1 teaspoon oregano 1 teaspoon steak and chop spice Juice of lemon Salt
White sauce : 3 tablespoon flour 1 cup water 1 cup milk 1 small block butter 3 tablespoon sour cream 1 tablespoon jalapenos ( processed fine )
Chop up 1 red onion 1 tomatoes
Add some oil as well as the onions to a pan and sauté until onions are soft . Add the ginger garlic and red chilli paste , add in the chicken with all the remaining spices and cook until completely cooked .
Sauce : Low heat . Add the butter And flour to the pot and mix until you dnt see the flour . Add in the milk and water and stir until smooth add the fine processed jalapenos and sour scream mix well . If sti, thick add some water .
Flour paste : 2 tablespoon flour Water water Mix the 2 to make a paste
Assemble : Add the chicken filling to the tortilla on 1 side . Now using the flour paste , paste the whole wrap on the outside trimming . Fold the 2 sides in add more paste roll the wrap and paste the end close . In very hot shallow oil ( should cover wrap half way up ) fry the torilla until brown and crisp , flip and brown the other side . Pour the sauce over as much as u want . Garnish with the chopped stuff .
Make sure the tortilla is closed properly before frying . Otherwise this will open up while frying .
I also had left over tomato salsa so I added that too .
INFO & TIPS
I do advice to make the salsa , it gave it an extra tang .
You can also add grated cheese ontop and bake until cheese melts .