2 cups flour
1 tsp baking powder
1 tbsp butter
1 tsp salt
1cup warm water and/or milk for kneading
Mix ingredients together, add the warm water and/or milk and make a soft dough. Knead it well.
Let it rest covered for at least 20 minutes, then divide the dough into 8 equal portions.
Roll each one out as thin as you can (plate size).
Once all are rolled out, heat a tawa/non-stick pan and place the tortillas one at a time, cooking each briefly for a few seconds on medium-high heat then turning it to cook the other side until bubbly and slightly golden.
Don’t overcook them as you need them to be soft and pliable, not crisp or hard.
Keep the ready ones covered in a hot pot or under a towel to keep them soft. You can use ready-made tortillas as well.
1kg fillet cut into thick long strips
1 tsp dry red chillies
1 tsp black pepper
1 tsp chicken spice
1 tbsp chilli sauce
2 tsp garlic
2 tsp salt
2 heaped tblsp flour
2 heaped tblsp maziena
1/2 tsp chicken spice
1/2 tsp bbq spice
1/2 tsp salt
3/4 cup water to make a batter
Mix all above ingredients well
Add marinated chicken to batter coat well.
Dip in breadcrumbs, freeze for a while
Fry in medium hot oil
You will also need
Perinaise Mayo (mix peri peri sauce with mayonnaise)
Sweet chilli sauce
On a non stick pan warm your tortillas
Spread perinaise on tortilla
Place lettuce in the middle.
Drizzle with mayo and sweet chilli sauce
Place two chicken strips on top
Drizzle more sweet chilli sauce
Place 1/2 slice of cheese on each chicken strip
Close sides and secure with toothpick.
Prepared, tried and tested by: Jameela Sayed
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