Chicken Crunch Wrap
Serves
SERVES
4
Preparation
PREPARATION
20 min
Cooking
COOKING
15 min
Ingredients

  • K&N's Chicken Patties – 2 patties
  • Green peas - ½ cup; boiled
  • Cheddar cheese - ¼ cup; grated
  • Mint dip - ¼ cup
  • Tortilla - 4
  • Potato filling - as required
  • Cashew sauce - as required
  • Fried corn tortilla - 2
  • Cabbage - as required; julienned
  • Tomato - as required; diced
Method
Mix and mash green peas, cheddar cheese and mint dip to make peas filling, and set aside.

Take a tortilla and spread potato filling in the center. Add a dollop of cashew sauce.

Fry K&N's Chicken Patties as per instructions on label and place on potato spread tortilla.

Place a fried corn tortilla on top and cover with prepared pea’s mash.

Add cabbage, tomatoes and cashew sauce. Finish with a cut out tortilla slightly bigger than the area of filling.

Wrap the edges of tortilla inwards over stacked filling and flip into a greased pan. Toast both sides to secure shape of tortilla.

Cut into halves and serve warm.
Potato Filling:
Ingredients
  • Oil - 1 ½ tbsp
  • Garlic - 1 tbsp; chopped
  • Tomato Paste - 3 tbsp
  • Salt - to taste
  • Red Chili - 1 tsp; crushed
  • Turmeric - ½ tsp
  • Cumin powder - 1 tsp
  • Mashed Potatoes - 1 ½ cup
  • Red Beans - 1 cup; boiled
Method
Heat oil and sauté garlic. Add tomato paste, salt, crushed red chili, turmeric, cumin powder, mashed potatoes and red beans. Mix and keep aside for filling.
Cashew Sauce:
Ingredients
  • Cashew Nuts - ½ cup; whole
  • Jalapeno - ½ cup; chopped
  • Salt - to taste
  • Oregano - ¼ tsp
  • Paprika - ½ tsp
  • Cumin Powder - ¼ tsp
  • Garlic Powder - 1 tsp
  • Water - as required
Method
Mix all ingredients and grind into a thick sauce.
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