Chicken Tikka Chapati Burrito
Based on a traditional Indian pudla, this chickpea wrap is suitable for a grab and go offer.
Gluten Free
Poultry
Ingredients
Chicken Tikka Chapati Burrito
−
+
£4.76
For the filling:
Rapeseed oil
/ml
30.0 ml
0%
Onions- Sliced
/g
400.0 g
0%
Chicken thigh, skinless & boneless- Diced
/g
400.0 g
0%
Mixed peppers- Diced
/g
400.0 g
0%
Knorr Professional Patak's Tikka Masala Concentrated Sauce 1.1L
/ml
300.0 ml
0%
0
Milk and its derivatives
May contain nuts and their derivatives
Water
/l
0.3 l
0%
For the chapati:
Water
/l
0.8 l
0%
Gram flour
/g
256.0 g
0%
Phil Vickery-Gluten Free Flour
/g
256.0 g
0%
Cumin seeds
/g
10.0 g
0%
Coriander - Chopped
/g
10.0 g
0%
Bicarbonate of Soda
/g
5.0 g
0%
To assemble:
Red onions- Sliced
/g
100.0 g
0%
Baby leaf spinach
/g
100.0 g
0%
For the Phil Vickery Gluten-Free flour mix:
Rice flour
/g
700.0 g
0%
Potato Starch
/g
200.0 g
0%
Tapioca Flour
/g
100.0 g
0%
/
For the filling:
-
Rapeseed oil 30.0 ml
-
Onions- Sliced 400.0 g
-
Chicken thigh, skinless & boneless- Diced 400.0 g
-
Mixed peppers- Diced 400.0 g
-
Water 0.3 l
For the chapati:
-
Water 0.8 l
-
Gram flour 256.0 g
-
Phil Vickery-Gluten Free Flour 256.0 g
-
Cumin seeds 10.0 g
-
Coriander - Chopped 10.0 g
-
Bicarbonate of Soda 5.0 g
To assemble:
-
Red onions- Sliced 100.0 g
-
Baby leaf spinach 100.0 g
For the Phil Vickery Gluten-Free flour mix:
-
Rice flour 700.0 g
-
Potato Starch 200.0 g
-
Tapioca Flour 100.0 g
Preparation
-
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.
