Mushroom Tikka Wraps

with Fresh Yoghurt

Spice up your dinner with this delicious Indian wrap recipe.

Nutrition Per Portion

  • 985 Calories |
  • 127.9g Carbohydrates |
  • 42.7g Fat |
  • 16.2g Fibre |
  • 27.7g Protein |
  • 22.1g Sugar
  • 0.0 min

    Preheat the oven to 120C.

  • 0.5 min

    Bring a saucepan of salted water to the boil.

  • 1.0 min

    Chop the mushrooms and fresh coriander.

  • 2.5 min

    Peel and chop the onion and potato.

  • 4.5 min

    Add the potatoes to the boiling water and cook until tender (15mins).

  • 5.0 min

    Slice the chillies.

  • 5.5 min

    Heat the oil in a pan.

  • 6.5 min

    Add the onion and saute for a few minutes until beginning to soften.

  • 8.5 min

    Add the butter and mushrooms. Cook until the mushrooms are softened and browned.

  • 11.0 min

    Add the green chillies and curry paste. Mix well and continue to cook.

  • 12.0 min

    Reduce the heat and continue to cook.

  • 19.5 min

    Drain the potatoes.

  • 20.0 min

    Add the potatoes and raisins to the pan and mix well.

  • 20.5 min

    Place the tortillas on a tray and into the oven to warm (2-3min).

  • 21.5 min

    Sprinkle the coriander over the potato mixture.

  • 23.5 min

    Remove the tortillas from the oven and fill with potato mixture.

  • 25.0 min

    Serve the wraps with yoghurt.

  • Ingredients


    Flour Tortillas


    Fresh Coriander, chopped

    Green Chillies, sliced

    Potatoes, chopped

    Brown Onion, chopped


    Vegetable Oil

    Button Mushrooms, chopped

    Mild Curry Paste

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