Make tandoori chicken ahead of time and chop into smaller pieces.
Make avocado chutney ahead of time and set aside.
Pre-heat oven to 400 degrees F.
Heat 4 tortillas on a pan until warm and pliable.
Add a few pieces of chicken, shredded cheese, and 3-4 dollops of avocado chutney on each tortilla in the middle. Don’t overstuff as you’ll want to roll these tightly.
Roll tightly and place seal side down on a parchment paper-lined baking sheet.
Carefully brush outer surface rolled tortilla with coconut oil.
Repeat steps 5-7 with the rest of the tortillas.
Bake in the oven for 30 minutes or until golden brown and crispy.
Remove and garnish with toppings of choice. Serve immediately!