Tortillas spirals are such an easy way to make interesting appetizers and snacks. There are many ways of making them and there have been certain ones that we keep going back to.
We have some exciting times ahead this summer as our son is preparing to get married. Our good friends Kathee and Cam were hosting a summer themed “Jack and Jill” bridal shower for Braden and Kristen. We offered to bring an appetizer and wanted something with a distinct Indian flair that was easy to eat as guests mixed and mingled. It was a wonderful celebration with special friends and delicious food. The tortillas spirals will now be added to our favourite recipes.
Here it is for you to check out for yourself.
Bob’s Tandoori Chicken
2 skinless and boneless chicken breasts
1/2 cup Greek yogurt
2 tablespoons coconut oil (or vegetable oil)
2 tablespoons tandoori spice powder (we use Kissan brand Tandoori Masala)
1 teaspoon onion salt
Cut the chicken breasts into approximately 1″ cubes
Combine all other ingredients together and mix well, then add in the chicken and stir.
Cover and refrigerate for at least 1 hour.
Spread the chicken in a single layer on a foil covered baking sheet and bake at 375 degrees stirring occasionally for about 20 minutes until the chicken is cooked. You want to see almost all of the liquid gone and the chicken pieces that are left absorbing moisture. Alternatively you can cook it on the barbecue using a cast iron pan, or on a sheet of aluminum foil (using the same technique of drawing in all of the pan juices).
Remove and let cool. Then chop into small pieces.
Combine together one and a half packages of cream cheese softened and 2 tablespoons Greek yogurt, then add in the chicken, stirring well.
Divide the mixture over 4 tortilla wraps, spreading the mixture evenly over the entire surface.
Roll up each tortilla tightly and wrap in plastic wrap and refrigerate for at least one hour.
Slice into approximately 3/4″ slices
Tips:
Tandoori chicken can be made in advance.
The chicken can be used as main course by serving it with a side of rice and veggies.
Use any variety of tortillas, from original, tomato to spinach.
Coriander or parsley can be sprinkled over the cream cheese mixture before rolling.
