Food / 8 July, 2018 / My Baba

Tandoori Mushroom and Coleslaw Wrap

Makes 4


  • 1 packet The Spice Tailor Classic Tandoori Wrap
  • 250g chestnut mushrooms, cleaned and halved
  • 1 rounded tbs. each mayonnaise or sour cream
  • ¼  red red onion, finely sliced
  • 1 handful each finely shredded red and white cabbage, carrot and coriander
  • Oil to cook


  1. Preheat the oven to 220C.
  2. Place your mushrooms in the marinade. Drizzle over a little oil.
  3. Mix together the chutney and mayonnaise. Mix together all the vegetables and coriander and set aside.
  4. Place your mushrooms on a baking sheet and bake until the marinade is charred in some areas, around 15-20m. Sprinkle evenly with the powdered spice seasoning blend, save the rest for the table.
  5. Mix together the coleslaw vegetables and dressing. Season to taste.
  6. Heat up your wraps in a dry frying pan or griddle pan, adding some oil if you like. Fill each with the mushrooms and coleslaw and serve.

Recipe by The Spice Tailor

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