The black garlic elevates this dish to an enticing main or side.
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.
Phil Vickery gluten-free flour mix:
700g rice flour
200g potato starch
100g tapioca flour
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
5g bicarbonate of soda
256g gram (chickpea) flour
256g Phil Vickery gluten-free flour
10g cumin seeds
10g fresh coriander, chopped
100g red onions, thinly sliced
100g baby leaf spinach
- 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.