Prep time: 12 Cook time: 7 mins Total time: Up to 20 mins
Ingredients for main:
3 x 40g Gluten Free wraps
130g/Half a jar SDF Tikka Masala sauce
100g Quorn Mycoprotein chicken pieces
75g M/W White rice
1 Tbsp Garlic infused oil
12g Mango chutney, (check ingredients for onion or garlic!)
2g Fresh Coriander
2g Chopped red chilli,
12 Small lettuce leaves, (Herb lettuce is best for extra flavour)
10-15g Vegan Mayonnaise, (we used Hellman’s vegan mayo although it does contain Mustard to stick wraps when folding)
Garnish with Yogurt & Mint dressing, (see sides & dips recipes).
30g Mini poppadum’s
150g White grapes
Shred the cooked Quorn pieces into small pieces, (it will spread easier once in the wrap)
Pour the oil into a frying pan and heat. Add the shredded chicken and Tikka Sauce. Simmer until warmed through.
Once cooked place in a bowl and leave to cool.
Follow the cooking instructions on the back of the rice packet. Once cooked empty into a bowl and leave to cool.
Chop the coriander finely.
Mix in the cooled rice, Tikka and chopped coriander with a fork mushing the chicken, (so it spreads easier).
Place the wraps on a board and evenly spread the mayonnaise around the outside of each wrap, (this will help to seal the rolled wrap)
Spread the mango chutney evenly over the each wrap.
Place the 3-4 lettuce leaves over the top of the chutney.
Divide and place the Chicken Tikka mixture on top of the lettuce leaves.
Turn the filled wrap 45 degrees so that the mixture is at horizontal.
Place each hand under the wrap slightly and slowly lift and roll the closest part of the wrap away from you sealing the rolled wrap with the mayonnaise already on it.
Divide the poppadum’s and fruit evenly and serve.
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