Vegan Chicken Roti
Savor the rich, aromatic flavors of Vegan Chicken Roti—a plant-based twist on a beloved classic! This wholesome recipe features soft, homemade whole wheat rotis wrapped around a flavorful filling of tender vegan chicken strips, vibrant red bell peppers, and wilted spinach, all simmered in a creamy coconut milk sauce infused with bold spices like cumin, turmeric, and garam masala. Finished with a splash of tangy lime juice and fresh cilantro, this dish is a feast for the senses and perfect for a satisfying lunch or dinner. Easy to prepare and packed with nutrients, Vegan Chicken Roti brings together authentic spices and fresh ingredients for a meal that's both comforting and healthful. Perfect for vegan food enthusiasts and anyone seeking a hearty plant-based alternative.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 0.75 cups water
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 12 ounces vegan chicken strips
- 1 medium onion, sliced
- 1 large red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 cup coconut milk
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 2 cups spinach leaves
Instructions
In a large bowl, combine the whole wheat flour and salt. Gradually add water while mixing, until you form a soft dough. Knead the dough for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for about 20 minutes.
Divide the dough into 8 equal portions and roll them into balls. Using a rolling pin, roll each ball into a thin circle, about 6-8 inches in diameter. Heat a non-stick pan over medium-high heat and cook each roti for about 1-2 minutes on each side until golden brown spots appear. Set the cooked rotis aside and cover them to keep warm.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and red bell pepper, sautéing for 3-4 minutes until softened.
Add the garlic, cumin, turmeric, coriander, and garam masala to the skillet. Stir well for about 1 minute until the spices become fragrant.
Add the vegan chicken strips to the skillet and cook for 5-7 minutes until they are heated through and slightly browned.
Pour in the coconut milk, stirring to combine, and let it simmer for another 5 minutes until the sauce thickens slightly.
Turn off the heat, then stir in the spinach leaves, allowing them to wilt gently. Add the lime juice and chopped cilantro, mixing well.
To assemble the roti, place a portion of the vegan chicken filling in the center of each roti, roll it up, and serve warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 35.0 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3256 mg | 69% | |
*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.
