Drink match

Offer a lunch bundle with the burrito and the no added sugar, low calorie L’MON Lemon & Lime

Chicken Tikka Chapati Burritos

Food Main Courses Indian Mexican Gluten-free

These gluten-free wraps can be used for vegetarian fillings too, just substitute the chicken for squash.

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10 Servings

Ingredients

Phil Vickery gluten-free flour mix:

700g rice flour

200g potato starch

100g tapioca flour

Filling:

30ml rapeseed oil

400g onions, sliced

400g chicken thighs, skinless & boneless, diced

400g mixed peppers, diced

300ml Knorr Professional Patak’s Tikka Masala Concentrated Sauce

300ml water

Chapatis:

5g bicarbonate of soda

256g gram (chickpea) flour

256g Phil Vickery gluten-free flour

800ml water

10g cumin seeds

10g fresh coriander, chopped

To assemble:

100g red onions, thinly sliced

100g baby leaf spinach

Method

Flour mix: mix all the flours together or place into a food processor and pulse until mixed. There will be flour left over from this recipe – store in an airtight container.
Filling: heat the oil in a suitable pan and sweat the onions for 5 mins. Add in the chicken thighs and mixed peppers, cook until lightly brown.
Add in the Knorr Professional Patak’s Tikka Masala Concentrated Sauce and water. Bring to the boil and simmer gently for 30 mins. Allow to cool and refrigerate.
Chapatis: 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 of mixture to a lightly oiled pan and spread around the base. Cook until the chapati sets in the pan and then flip until fully cooked. Then repeat with the rest of the mixture.
To assemble: lay out the chapatis and add a portion of the filling in the middle, then top with the 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 the chapati burritos in an oven at 110C for 35 mins, hot hold and serve.

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