- K&N’s Thunder Fillet - 2-3 fillets
- Tortilla wraps - as required
- Garlic sauce - as required
- Red sauce - as required
- Cheddar & Mozzarella cheese - as required; grated
- Salsa - as required
Red Sauce:
- Olive oil - 2-3 tbsp
- Garlic - 1 tbsp; chopped
- Onion - ½ cup; finely chopped
- Tomato puree - 2 cups
- Salt - ½ tsp
- White pepper powder - 1 tsp
- Sugar - ½ tsp
- Red chilli flakes - 1 tsp
- Vinegar - 1 tbsp
- Oregano - 1 tsp
- Basil - 1½ tbsp; chopped
Garlic Sauce:
- Mayonnaise - 1 cup
- Cream - ½ cup
- Milk - ¼ cup
- Garlic - 1 tbsp; minced
- Salt - ½ tsp
- Black pepper powder - ½ tsp
- Lemon juice - 1½ tbsp
Salsa:
- Tomatoes - ½ cup; chopped
- Onion - ½ cup; chopped
- Green chillies - ¼ cup; chopped
- Lemon juice - 2 tbsp
- Salt - ½ tsp
- Black pepper powder - ½ tsp
- Coriander - 1 cup; chopped
Fry K&N’s Thunder Fillet as per instructions on pack. Cut into thick strips.
Lay a tortilla wrap and drizzle garlic sauce.
Place Thunder Fillet strips in the center vertically and wrap tightly in the shape of a roll.
Spread red sauce on top of the wrap. Sprinkle with cheddar and mozzarella cheese.
Bake in a preheated oven at 180°C for 10-12 minutes or until the cheese melts.
Top with Salsa and serve.
Red Sauce:
In a pan, heat oil, sauté onion; add tomato puree and cook for 1-2 minutes.
Add salt, white pepper powder, sugar, red chilli flakes, vinegar and cook for 5-7 minutes over medium heat.
Add oregano and basil leaves and cook for 2 more minutes. Take off the flame and set aside.
Garlic Sauce:
In a bowl, add mayonnaise, cream, milk, garlic, salt, black pepper powder and lemon juice. Mix well until well combined. Set aside.
Salsa:
In a bowl, add tomato, onion, green chillies, lemon juice, salt, black pepper powder. Mix well and leave for 5-7 minutes.
Add coriander and mix again. Set aside.