Mix all ingredients and gradually add water; knead into firm dough and allow to rest for at least 30 minutes.

Cut dough into four halves and roll out one part into a very thin sheet. Brush it with butter and sprinkle some all-purpose flour, red chilli flakes and oregano on it. Roll it tightly into a tube shape and brush with butter again. Then roll it again into a ball shape and let it rest for 10 more minutes. Lastly roll out this ball into a thin circle.

Place taco on a preheated, greased pan, prick it with a fork and brush with milk. Cover and cook for 2-3 minutes on low flame.

Grease with butter and cook each side on medium flame until light golden brown and crispy. Set aside.

Fry K&N’s Thunder Fillets as per instructions on pack and cut it into half.

Take crispy taco and spread a nice amount of mayo sauce on it. 

Place two K&N’s Thunder Fillets on half of crispy taco and fold it in half giving it a moon shape. 

Your tasty crispy taco wraps are ready to serve.