Chicken Tikka Chapati Burrito

For the filling:
- Heat the oil in a suitable pan and sweat the onions for 5 minutes.
- Add in the chicken thigh and mixed pepperscook untillightly brown.
- Add in the KNORR Tikka Masala Concentrated Sauce and water.
- Bring to the boil and simmer gently for 30 minutes.
- Allow to cool and refrigerate.
For the chapati:
- In a large bowl mix the bicarbonate of soda, gram flour and gluten free flour so they are evenly combined. Add the water to form a batter, and mix in the cumin seeds and chopped coriander.
- Add a small ladle into a lightly oiled pan and spread around the base. Cook until the chapati sets in the pan and flip until fully cooked and repeat with the rest of the mixture.
To assemble:
- Lay out the chapati's and add a potionofthefilling in the middle and top with red onion and spinach.
- Roll up and wrap in greaseproof paper and foil to make a sausage shape. Chill until required.
- To reheat for service, place in an oven at 110c for 35 minutes, hot hold and serve.
For the Phil Vickery Gluten-Free flour mix:
- Mix all the flours together thoroughly or place into a food processor and pulse until mixed.
- Store in an air tight container.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.

	Average values per portion	%RI* per serving
Energy kcal	600 kcal	30%
Fat	8.9 g	13%
Saturates	1.3 g	6%
Sugars	8.8 g	10%
Salt	0.85 g	14%
*% of Reference Intake of an average adult (8400kJ/2000kcal)

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