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Preparation Time : 10
Cook Time : 20
Total Time : 30
Corn Tortilla 4 nos
American CornFrozen (Thaw) 1 cups
Mayonnaise 1.5 cups
Tricolor Bell Pepper (de seeded and finely chopped) 1 nos
Onion Finely Chopped 1 nos
Tomatoes (de seeded and finely chopped) 2 nos
Black Pepper to taste 1/4 tsp
Salt to taste 1/2 tsp
Chaat Masala 1/2 tsp
Chilli Flakes 1/2 tsp
Red Taco Sauce 1-2 tsp
In a bowl, mix together corn, mayonnaise, Red Sauce, Chopped onions, bell peppers, tomato, salt, and pepper.
Refrigerate for 15 to 20 minutes.
Cook the tortilla on a skillet for a minute or two.
Spread 2-3 tablespoon of the corn-mayonnaise mixture on the tortilla. Spread it evenly .
Roll it up tightly and refrigerate for 15 minutes.
So that pinwheels can be easily made and won't get open.
Gently cut the 1 inch pieces from it.
Repeat with remaining tortilla logs and corn-mayonnaise mixture.
Serve with tomato ketchup, salsa Verde or any dip.
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