Indian chicken free tortilla wrap with coconut
(Serves 2)
2 packs of chicken-free pieces, preferably VBites 2 tbsp ginger paste 2 cloves garlic puréed 1 tsp cayenne pepper 1 tbsp coriander powder 5 tbsp coconut cream 1 tbsp lemon juice 1 tsp curry powder 1 tsp tandoori powder Salt
FOR THE WRAP:
2 grated carrots 1 large onion finely sliced or diced 3 tbsp coconut cream Salt & pepper 6 pieces wholewheat tortillas/or gluten-free
2 tbsp vegan mango chutney 1 piece lime
1 Sear the chickenfree pieces for 30 seconds. 2 In a bowl mix the ginger paste, garlic paste, cayenne pepper, coriander powder, coconut cream, lemon juice, curry powder, tandoori powder, and salt. Mix together and pour over the chicken-free pieces. Marinate for at least an hour. 3 Preheat the oven to 200C. 4 In a bowl mix the carrot, onion and 3 tbsp of coconut cream and salt and pepper to taste. 5 Heat the wholewheat tortillas over a skillet or in the oven for 30 seconds or so. Smear a thin layer of the mango chutney on each tortilla and add the chickenfree pieces, the coconut cream, carrot and onion mixture together and add a squirt of lime juice. Then individually wrap each tortilla. 6 For extra texture pop under a grill to crisp up.