Sultry Summers - A time to wrap

The monsoons are on the horizon and Bangalore is feeling it. With cloudy mornings, muggy days and thundershowers in the evening, lunches are a simple affair at home, more so Sunday lunches.
The idea today was to make something simple and light. The first thought that crossed my mind was a burrito. But with no beans available, we settled for an alternate - tortilla chips.
Tortilla chips and salsa are as addictive as congress peanuts. Memories of the Mexican restaurants in the US are of unending bowls of chips and salsa accompanying spicy burritos, re-fried beans and guacamole.The tortilla chip seems fairly simple to make - you deep fry triangle-shaped pieces of corn tortilla's and whip up a quick salsa with ripe tomato's, jalapeno's, lemon juice and coriander.
We've got a few kilo's of ground corn flour that was made fresh at the mill near home. Looking up recipes, we decided to make the chip from scratch. It somehow did not work out as advertised in the recipes on the net. We landed up with something resembling brittle porridge, refusing to stick together in order to roll these into tortillas. We settled for polenta - seemed easier to make. The polenta will probably be breakfast tomorrow.
In all the rush to get the tortilla chips together, I decided to cut corners and make a quick wrap with lettuce, cheese and tomato's along with some freshly made chapathi's.
I made a quick layering sauce out of store-bought yogurt. Added to this the missus had some relish made last week. Turned out to be an amazing combination

Recipe for the spreading sauce
2 cups yoghurt
1tsp salt
1tsp dijon mustard (mine is still curing, so limited this to just 1tsp)
1/2 tsp honey
1/2 tsp paprika powder
1/2 tsp pepper

Give all these a quick whisk and refrigerate about 30mts.

Smear the sauce on an open chapathi rolled out as thin as you can and add shredded lettuce, tomato's, cheese and relish. Fold like a wrap, and that's all there is to it.

The relish and yogurt makes things that extra bit nice.