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Recipe Detail Page
Tandoori Chicken Avocado Wraps
Summer 2019
When a sandwich filling combo stays in your memory for more than 20 years you know it’s a good one! The tiny Jupiter Café in Toronto closed decades ago but remains the inspiration for one of my favourite sandwiches of all time. Once you taste it, I think you’ll agree that it’s reason enough to grill up the Big-Batch Tandoori Chicken on a regular basis.
Serves 4
1 avocado
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) fresh lime juice
Salt
4 large flour tortillas
6 pieces leftover Big-Batch Tandoori Chicken, coarsely shredded
1 carrot, julienned
¼ English cucumber, julienned
2 cups (500 mL) shredded romaine lettuce or microgreens
1 Coarsely mash avocado in a bowl with mayonnaise and lime juice. Season to taste with salt.
2 Spread avocado in a wide strip down the centre of tortillas, dividing evenly, leaving about 1 inch (2.5 cm) at the bottom. Top with chicken, carrot, cucumber and lettuce. Fold up bottom of tortilla, then fold in the sides.
Serves 4
