INGREDIENTS

1 each  12" Multigrain Tortilla (14634)  
Egg Batter , to dip   
3 oz. wt. Tandoori Chicken , see recipe archive 
1 oz. vol. Mint Yogurt Sauce , see related archive 
2 oz. vol. Pickled Fennel Slaw , see related recipe 
1 Tbsp. Fresh Cilantro Sprigs 

DIRECTIONS

1.) Pour egg batter into deep dish large pie pan. Dip multigrain tortilla in egg batter or soak in batter up to 30 minutes.

2.) Remove multigrain tortilla from batter and drain off excess batter.

3.) Place on pre seasoned griddle or flattop and toast both sides.

4.) Remove from griddle and place on work surface.

5.) Spread 1 oz. of minted yogurt sauce evenly over multigrain crepe.

6.) Slice tandoori grilled chicken and place in the center of crepe.

7.) Spread pickled fennel slaw over chicken and tightly roll to close, leaving both sides open ended.

8.) Cut into 1/3’s to serve.

9.) Serve with a side of mango chutney if desired.

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