This recipe is easy and quick. The fresh mango chutney makes a big difference.
2 tbsp oil
1 red onion, finely diced
1 tbsp garlic, finely diced
1 tbsp ginger, shredded
1/4 cup tandoori paste
500 gr chicken breasts, diced into bit-size pieces
1/2 cup unflavored yogurt
6 large wholewheat tortillas
3/4 cup shredded mozzarella
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Heat oil on a pan and fry red onion, garlic and ginger for 3 minutes.
Add the tandoori paste and fry for 1 more minute.
Add the chicken and fry until it’s almost ready, about 8 minutes. Add the yogurt and cook for about 2 more minutes or until the chicken is fully cooked.
Preheat the oven to 200°C (400°F). Place the tortillas on a baking sheet with parchment paper and spread 1/3 of the chicken mixture on the tortilla. Sprinkle 1/4 cup of mozzarella over and close with another tortilla. Repeat so you will have 3 tortilla “sandwiches”.
Bake until the cheese is melted, for about 3-5 minutes. Cut each tortilla in 6 slices and serve with mango chutney.
Mango chutney:
1/4 cup pineapple juice
1/4 cup red onion
1 tbsp fresh cilantro
1 tbsp chat masala spice
1/4 tsp salt
1 cup mango pieces
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Put everything except the mango in a food processor and pulse a few times. Add the mango pieces and pulse a few times until the pieces are coarse. Chill until served.
