Chicken Tikka Chapati Burrito
Based on a traditional Indian pudla, this chickpea wrap is suitable for a grab and go offer.
Ingredients
For the filling:
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Rapeseed oil 30 ml
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Onions- Sliced 400 g
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Chicken thigh, skinless & boneless- Diced 400 g
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Mixed peppers- Diced 400 g
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Water 0.3 l
For the chapati:
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Water 0.8 l
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Gram flour 256 g
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Phil Vickery-Gluten Free Flour 256 g
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Cumin seeds 10 g
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Coriander - Chopped 10 g
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Bicarbonate of Soda 5 g
To assemble:
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Red onions- Sliced 100 g
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Baby leaf spinach 100 g
For the Phil Vickery Gluten-Free flour mix:
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Rice flour 700 g
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Potato Starch 200 g
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Tapioca Flour 100 g
Preparation
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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.
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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.
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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.
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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.
