EasyDinnerLunch
Golden Dal
15 min prep·60 min cook
2 servings
View Recipe
A delicious tandoori chicken crunchwrap using avocado oil and classic mayo for a crispy finish.
Combine all the chicken ingredients and marinate for at least 30 minutes.
Drizzle with avocado oil and bake or air fry at 400°F for about 20 minutes, or until the chicken is fully cooked.
Blend all the mint yoghurt chutney ingredients until smooth.
Mix together all the spicy mayo spread ingredients.
To assemble, spread the spicy mayo on the tortilla, then add half the mozzarella cheese.
Top with the cooked chicken, followed by the tostada.
Add the lettuce, red onion, cilantro, and the remaining cheese.
Place a small piece of tortilla on top, fold the crunchwrap tightly, and seal.
Toast on both sides with 1-2 tbsp avocado oil until golden brown and crispy.
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