Gluten-Free Chicken Roti
Indulge in the vibrant flavors of this Gluten-Free Chicken Roti, a wholesome and satisfying dish perfect for any mealtime. This recipe creatively substitutes traditional roti with chickpea flour, resulting in a soft, naturally gluten-free wrap that pairs beautifully with the aromatic chicken filling. Packed with bold spices like curry powder, cumin, and turmeric, the juicy, coconut milk-infused chicken is elevated with a fresh twist of lime and cilantro. Ready in under an hour, this savory dish is ideal for gluten-free enthusiasts seeking a delicious and healthy alternative. Whether served for lunch, dinner, or meal prep, the Gluten-Free Chicken Roti is a crowd-pleasing option that blends culinary tradition with dietary mindfulness.
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Recipe Information
Ingredients
- 2 cups Chickpea flour (besan)
- 1.5 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 pound Chicken breast
- 2 pieces Garlic cloves, minced
- 1 medium Onion, diced
- 1 medium Red bell pepper, diced
- 1 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 cup Coconut milk
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, juiced
- 0.5 teaspoon Black pepper
Instructions
In a mixing bowl, whisk together chickpea flour, water, salt, and 1 tablespoon of olive oil until smooth. Let the batter rest for 10 minutes.
Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour a small ladle of batter into the center of the pan, swirl to spread evenly, forming a thin layer.
Cook each side of the roti for 1-2 minutes until golden and cooked through. Repeat with remaining batter, stacking finished roti to keep warm.
Dice the chicken breast into small cubes.
In a large skillet, heat remaining olive oil over medium-high heat. Add minced garlic and diced onion, sauté until translucent.
Add the chicken pieces, stirring continuously, until browned on all sides.
Mix in diced red bell pepper, curry powder, ground cumin, and turmeric. Cook for another 2 minutes until spices are fragrant.
Pour in coconut milk, reduce the heat to medium, simmer for 10 minutes, stirring occasionally, until the chicken is cooked through and sauce is slightly thickened.
Stir in chopped cilantro, lime juice, salt, and black pepper to taste.
Serve the chicken filling wrapped in the prepared gluten-free roti and enjoy!
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6126 mg | 266% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 54.0 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4310 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
