Creamy Chimichanga

INGREDIENTS

1 kg chicken fillet
Onions
1 teaspoon garlic
1⁄2 teaspoon ginger
1 teaspoon red chilli paste
2 teaspoon chicken spice
1 /2 teaspoon pepper
1 teaspoon oregano
2 teaspoon steak and chop spice
1 teaspoon chilli flakes
1 tablespoon Mayo
1 teaspoon Amina's tikka spice
Dash of veri peri
Juice of lemon
Salt to taste

White sauce :
3 tablespoon flour
1 cup water
1 cup milk
1 small block butter
3 tablespoon sour cream
1 tablespoon jalapenos ( processed fine )

Wraps / Roti
Oil

Chop up
Jalapeños
1 tomatoes
Lettuce
Grated mozzarella cheese

METHOD

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 don't see the flour . Add in the milk and water and stir until smooth add the fine processed jalapenos and sour scream mix well .
If thick add some water .

Flour paste :
2 tablespoon flour
Water water
Mix the 2 to make a paste

Assemble :
Spread finely chopped lettuce then Add the chicken filling to the tortilla on 1 side. Add some sauce, tomatoes and grated cheese. Now using the flour paste , paste the whole wrap on the outside trimming roll and seal. In very hot shallow oil fry the tortilla until brown and crisp , flip and brown the other side . Pour the sauce over hot tortillas top with grated cheese and jalapeños. Serve Immediately.

INFO & TIPS

I used Rotis instead of the tortilla wraps. Recipe for Rotis to follow

WOULD YOU LIKE TO ?

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