Tandoori Vegetable Wrap

30 g yellow zucchini

30 g green zucchini

30 g carrots

30 g shiitake mushrooms

15 g tandoori paste

1 pc tortilla wrap

80 g mesclun salad

20 g mango chutney

1.preheat oven at 18°C

2.Cut  zucchinis, carrot and shiitake mushrooms into cubes. Plunge carrots into boiling water for 3 minutes

3.Saute  carrots, peas, zucchinis and shitake mushrooms for about a minute. Add tandoori paste and mix well. Let cool.

4.Wrap  the vegetable firmly in the torilla wrap.

5.Bake  for about 7 to 8 minutes in the oven till the torilla skin is golden brown.

6.Toss  mesclun salad with mango chutney in a mixing bowl. Then place it at the side of the serving plate.