Indian · Lunch
Spiced Chicken Roll (Gluten-Free)
Ground turmeric and garam masala-spiced chicken thigh, pan-seared with onion and bell pepper, rolled in a warm gluten-free tortilla with cooling yogurt-mint sauce, cilantro and pickled onion. A quick weeknight wrap drawing on Indian street-food kathi roll flavours, finished with a squeeze of lime for brightness.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
486Calories
41.2gProtein
24.6gFat
24.8gCarbs
6.9gSugar
4.3gFiber
842mgSodium
196mgChol
6.1gSat Fat
780mgPotassium
140mgCalcium
3.4mgIron
0.6mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the chicken into thin strips and toss with garam masala, turmeric, ginger-garlic paste and salt until coated evenly.
2
Heat the vegetable oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes, turning occasionally, until lightly charred at edges and cooked through.
3
Add the onion and bell pepper to the skillet, sauté over medium heat for 3 to 4 minutes until softened, sprinkle chili powder and toss for 30 seconds.
4
Whisk together yogurt, mint, cilantro and lime juice in a small bowl until smooth and pale green. Warm the tortilla in a dry pan for 20 seconds per side until pliable.
5
Plate
Spread yogurt sauce down the tortilla centre, top with chicken mixture and pickled onion, fold into a tight roll, slice diagonally and serve seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp turmeric-ground
- 2 tbsp2 tbsp ginger-garlic paste
- 11 onion
- 11 bell pepper
- 2 tbsp2 tbsp vegetable oil
- 22 corn tortilla (50g)
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp fresh mint leaves
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lime juice
- 4 tbsp4 tbsp pickled onion (60g)
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp salt
