16 Mission® 6" Blue Corn Tortillas (10612)
1 Mission® 12" Chipotle Chile Wrap (10253)
2 lbs. Boneless Chicken Breasts
3 1/2 oz. Tikka Masala Paste (found in Indian Markets)
4 oz. Plain Yogurt
12 oz. Water
2 oz. Cucumber Rajita (see Related Recipe)
5 oz. Basmati Rice , prepared
1 oz. Mango Chutney
1 oz. Mission® Pre-cut Unfried Tri-Color Tortilla Strips (04931) , fried and crushed
1.) Whisk together tikka masala paste, yogurt and water in stainless bowl, breaking up any lumps.
2.) Reserve 8 ounces of marinade in separate container.
3.) Marinate chicken in remaining tikka masala sauce at least 4 hours or overnight in refrigerator.
4.) Remove chicken from marinade and grill until proper internal temperature is reached.
5.) Cut chicken into thin strips (or shred).
6.) Steam Mission® Blue Corn Tortillas and place on work surface.
7.) Place grilled chicken tikka in center of tortilla.
8.) Drizzle chicken with ½ ounce of yogurt and tightly roll to close, brushing water on edges to seal.
9.) Place in fryer until crispy.
10.) To cut chipotle wrap for rolls: 1) Cut Mission® Chipotle Chile Wrap in half; 2) Cut each half into a 8”x4½” rectangle; 3) Place both 4½” cut side of rectangles closest to you.
11.) Spread 1 ounce of Cucumber Rajita evenly over each rectangle.
12.) Spread 2½ ounces of basmati rice on front half of each rectangle.
13.) Place fried chicken tikka flauta roll in center of each rectangle.
14.) Tightly roll to close; flauta will stick out on both sides.
15.) Brush or spread ½ ounce of mango chutney over top of each roll and top each with ½ ounce of crushed Mission® Tri-Color Tortilla Strips.
16.) Cut each roll into thirds and serve.
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