INGREDIENTS
Chicken Tikka Fillets
Featured

Aloo Paratha

  • 8 pieces Humza Foods Frozen Peshawari Chicken Chappel Kebabs – removed from the freezer and cooked as per instructions
  • 10 to 12 flour tortillas, or wheat rolls, warmed until soft
  • A handful of fresh spinach, shredded
  • 2 tomatoes, chopped into small pieces
  • 1 bowl of date and tamarind chutney, or any sauce of your choice
  • 1 egg, beaten until smooth
INSTRUCTIONS

Step 1
Cook the kebabs as per the instructions and place them on a plate.

Step 2
To serve: Spread a little chutney or sauce of your choice on each tortilla. Top with spinach, then brush the border with some egg. Ladle some tomatoes on to the top. Place a kebab about 3 to 4 inches from one end, fold in both sides of the tortilla, then roll up and press to seal. Press down on the barbecue rack or hot grill pan, turning regularly, until hot right through and brown on all sides.

Step 3
Serve immediately with more chutney.

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