Ingredients
- SpinneysFOOD Pure Sunflower Oil 1 tbsp
- SpinneysFOOD Chicken Masala Spice Mix 2 tbsp
- Lemon 1
- Red onion ¼
- Garlic 1 clove
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Greek Yoghurt 120g
- Mayonnaise 120g
- SpinneysFOOD Fine Grain White Sugar ½ tsp
- Shredded roast chicken 250g
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- Beefsteak tomato 1
- SpinneysFOOD Organic Baby Spinach A handful
- Large tortillas 4, warmed
- SpinneysFOOD Organic Red Kidney Beans 1 x 250g tin
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chicken masala curry burritos
Mexican 40 Mins Prep · 10 Mins Cook
- Heat the oil in a small pan over a medium heat. Add in the spice and fry for 30 seconds, or until fragrant. Remove from the heat and cool slightly.
- Juice the lemon. Finely dice the onion. Mince the garlic. Finely chop the coriander. In a large bowl, add in all of the ingredients, including the tikka oil, and season to taste.
- Dice the tomato. Finely slice the baby spinach. Warm the tortillas or rotis.
- Divide the chicken mixture, tomato, spinach and kidney beans between the tortillas and serve.