Chicken Chips Tortilla Fold with HOOKd Tandoori Chicken Chips
From the HOOKd kitchen
The 10-Minute Tortilla Fold
One cut. Four quarters. A handful of Tandoori chips tucked in the middle.
Now, I want to show you a little trick that makes an ordinary tortilla look terribly clever. You don't roll it. You fold it, quarter by quarter, into a tidy triangle with four layers of filling stacked inside. And tucked into one of those layers is a handful of HOOKd Tandoori Chicken Chips, which is where all the magic happens.
It takes about ten minutes, one pan, and no skill whatsoever beyond a little folding. Let's begin.
What you'll need
For one fold
- 1 large wheat tortilla
- 2 to 3 tablespoons of your favourite sauce (spicy tomato or schezwan works beautifully)
- A small handful of paneer or chicken tikka cubes
- 2 cheese slices
- A little chopped onion and a few strips of green capsicum
- A generous handful of HOOKd Tandoori Chicken Chips
- A small knob of butter
Let's cook
The little cut
Lay your tortilla flat and make one cut from the edge straight to the centre — just like the radius of a clock. Don't cut all the way across, just to the middle. This is the whole secret of the fold.
Imagine four quarters
Picture your tortilla divided into four, like a pizza. Each quarter gets its own filling.
Fill them one by one
Quarter 1 — spread a little sauce, scatter paneer or chicken cubes.
Quarter 2 — lay the cheese slices.
Quarter 3 — more sauce, onions and capsicum.
Quarter 4 — a lovely pile of HOOKd chicken chips. Break a few in half if needed, but keep them chunky.
The fold
Start with the quarter to the left of your cut and fold it up over its neighbour. Keep folding round, quarter over quarter, until you have one neat, thick triangle. Rather like closing a fan.
Into the pan
Melt the butter, lay the triangle in, and press it gently with a spatula. Cook two to three minutes each side until golden, crisp, and the cheese has melted into everything. For extra flavour, brush a spoonful of sauce on the outside while it toasts.
Cut & serve
Slice it across the middle and look at all those layers. Add a little extra sauce on top if you like, and eat it while it's hot.
A few little secrets
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1
Keep the chicken chips in the last quarter you fold. They sit snugly in the middle and stay crunchy instead of going soft in the sauce.
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2
Don't be shy with the pressing. A firm press helps the cheese glue the layers so your triangle holds its shape when you cut it.
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3
Like it spicy? Use Tandoori Masala chips — the smoky spice is marvellous with melted cheese.
Now go on, pick up a tortilla and give it a try. And if your first fold comes out a bit lopsided, don't worry one bit. It'll taste every bit as good.
Bon appétit!
Ready to make yours?
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