Tandoori Chicken Tortillas

2 Inghams Butterfly tandoori chickens.(Store brought)
1 Fancy lettuce head.
5 Tomatoes diced.
1 Tub of sour cream.
Cheese , which ever you prefer.
Annabel langbein's, Fresh Flour Tortillas.
Tandoori sauce made from pan juices.

Cook Chicken as packet instructs.

While that's cooking gets started on making Annabel's Fresh Flour Tortillas . Prepare them and then decide if you want the tortillas hot, warm or cold and cook accordingly, Ahead of time or just before serving.

Fresh Flour Tortillas.

3½ cups flour
1 tsp salt
½ tsp baking powder
½ cup neutral oil
1 cup very hot water

Place flour, salt and baking powder in a bowl and add oil and hot water. Mix to combine and then knead for 3 minutes. The dough should be soft enough to roll easily. Cover and allow to stand for 15 minutes.

Divide into 16 portions. Roll into balls, then roll out balls very thinly on a lightly floured board. If you want perfectly round tortillas, use a tortilla press or place a plate on top of each rolled tortilla and cut around it. Heat a frypan or hot plate and cook tortillas one by one over a low heat. Flip when bubbles puff up. The tortilla will start to fill up with air – when this happens flip it again, squash it down a bit and continue cooking until a few browned marks have appeared on both sides (about 1 minute each side). Fresh Flour Tortillas can be reheated briefly in the microwave between paper towels or wrapped in tin foil and heated in the oven.


Wash lettuce and rip up, Dice Tomatoes, And prepare the cheese.

Once chicken is cooked , add flour to the pan juices to desired consistency.

Serve food and enjoy.