- K&N’s Tender Pops - 24-28 pieces
- Tortilla - as required
- Sweet n’ sour sauce - as required
- Iceberg lettuce - as required; shredded
- Mozzarella and Cheddar cheese - as required; shredded
- Tomatoes - as required; small cubes
- Capsicum - as required; small cubes
- Jalapenos - as required; chopped
- Sweet corn - as required
- Black olives - as required; sliced
- All-purpose flour - 3 cups
- Salt - 1 tsp
- Baking powder - 1 tsp
- Oil - 1/3 cup
- Hot water - 1 cup
For Tortilla:
Take a tortilla and spread sweet n’ sour sauce leaving the edges of the tortilla.
Spread iceberg lettuce on half of the tortilla.
Fry K&N’s Tender Pops as per instructions on pack.
Add K&N’s Tender Pops on one half of the tortilla and top it with mozzarella and cheddar cheese, tomatoes, capsicum , jalapenos, sweet corn, black olives and fold the other half on top.
Toast in on a preheated pan from both sides on medium-low flame until cheese melts.
Serve hot with prepared sauce.
For Tortilla:
Mix all ingredients and gradually add water; knead into firm dough and rest for at least 15 minutes.
Roll each dough into a rough circle of about 6-7 inches in diameter.
Place one dough circle onto preheated pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly.
- Mayonnaise - 1 cup
- Ketchup - ½ cup
- Hot sauce - ¼ cup
- Garlic - 1 tbsp; chopped
- Red chili flakes - 1 tsp
- Black pepper powder - ½ tsp
- Honey - 2 tbsp
- Salt - to taste
- Lemon juice - 1½ tbsp.
- Mustard paste - 1 tsp
In a bowl add all the ingredients and whisk until well combined and set aside.
