Chicken Tikka Chapati Burrito

Name: Chicken Tikka Chapati Burrito
Yield: 10
Ingredients: 30.0ml Rapeseed oil; 400.0g Onion- Sliced; 400.0g Chicken thigh, skinless & boneless- Diced; 400.0g Mixed peppers- Diced; 300.0ml Knorr Professional Patak's Tikka Masala Concentrated Sauce 1.1L; 0.3l Water; 0.8l Water; 256.0g Gram flour; 256.0g Phil Vickery-Gluten Free Flour; 10.0g Cumin seeds; 10.0g Coriander - Chopped; 5.0g Bicarbonate of Soda; 100.0g Red onions- Sliced; 100.0g Baby leaf spinach; 700.0g Rice flour; 200.0g Potato Starch; 100.0g Tapioca Flour

Based on a traditional Indian pudla, this chickpea wrap is suitable for a grab and go offer.

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For the filling:

Rapeseed oil 30.0 ml
Onion- Sliced 400.0 g
Chicken thigh, skinless & boneless- Diced 400.0 g
Mixed peppers- Diced 400.0 g
Knorr Professional Patak's Tikka Masala Concentrated Sauce 1.1L 300.0 ml

Knorr Professional Patak's Tikka Masala Concentrated Sauce 1.1L

Product Specification
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

Poultry

Indian

Pub Food

Gluten Free

Contract Catering

Snacks

Based on a traditional Indian pudla, this chickpea wrap is suitable for a grab and go offer.

...

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.
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.