TANDOORI CHICKEN & AVOCADO CHUTNEY TAQUITOS
This amazing recipe is to die for, check out how to make it yourself!
These beauties are another perfect recipe for Football Sundays! Crispy, grain free plantain tortillas are rolled into taquitos and filled with savory pieces of @pureindianfoods tandoori seasoned chicken and a creamy, spicy and tangy avocado chutney.
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RECIPE
Made by @raodyrecipes
INGREDIENTS
- 1 Cup of Tandoori Chicken chopped
- 4 Positively Plantain Tortillas
- Melted coconut oil for brushing tortillas
- Avocado chutney for stuffing taquitos
- Handful of shredded pepper jack (cheese optional)
- Chopped cilantro
- Chopped Tomatoes
- Chopped red onions
- Lime wedges
- Crumbled feta
- Chopped jalapeños for garnish
INSTRUCTIONS
- Make tandoori chicken ahead of time and chop into smaller pieces
- Make avocado chutney ahead of time and set aside
- Pre-heat oven to 400 degrees F
- Heat 4 tortillas on a pan until warm and pliable
- Add a few pieces of chicken, shredded cheese, and 3-4 dollops of avocado chutney on each tortilla in the middle. (don't over stuff as you'll want to roll these tightly)
- Roll tightly and place seal side down on parchment paper-lined baking sheet
- Carefully brush outer surface rolled tortilla with coconut oil
- Repeat steps 5-7 with the rest of the tortillas
- Bake in the oven for 30 minutes or until golden brown and crispy
- Remove and garnish with toppings of choice
- Serve immediately and enjoy!
