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
Preheat the oven to 120C.
Bring a saucepan of salted water to the boil.
Chop the mushrooms and fresh coriander.
Peel and chop the onion and potato.
Add the potatoes to the boiling water and cook until tender (15mins).
Slice the chillies.
Heat the oil in a pan.
Add the onion and saute for a few minutes until beginning to soften.
Add the butter and mushrooms. Cook until the mushrooms are softened and browned.
Add the green chillies and curry paste. Mix well and continue to cook.
Reduce the heat and continue to cook.
Drain the potatoes.
Add the potatoes and raisins to the pan and mix well.
Place the tortillas on a tray and into the oven to warm (2-3min).
Sprinkle the coriander over the potato mixture.
Remove the tortillas from the oven and fill with potato mixture.
Serve the wraps with yoghurt.
Fresh Coriander, chopped
Green Chillies, sliced
Brown Onion, chopped
Button Mushrooms, chopped
Mild Curry Paste
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