• 320g (1 pack) fresh British chicken tikka Mini fillets
  • 400g chickpeas
  • Half a cucumber
  • 12 Cherry tomatoes
  • 1 tbsp garam masala
  • 2 classic roti
  • 10g fresh coriander
  • 1 tbsp Sainsburys raita


  1. 1

    Pre heat oven to 180c fan and pop a roasting dish in there to pre-heat

  2. 2

    Drain and rinse the chickpeas in a sieve

  3. 3

    Pop the chickpeas in a bowl and mix with a tablespoon of oil (or spray light) along with a tablespoon of garam masala

  4. 4

    Tip into the pre heated roasting tray and bake for 15 mins, give the tray a shake around half way through. 

  5. 5

    While the chickpeas are baking time to cook the mini fillets according to the cooking instructions on pack

  6. 6

    Next use a potato peeler to slice ribbons of cucumber, and halve the tomaotes 

  7. 7

    Warm up the roti's in the oven 

  8. 8

    Once the chicken is cooked, its time to assemble; on top of the roti, add some of the raita, then a bed of spinach, then add you cucumber and tomatoes then pile up the chicken top with the raita and a sprinkling of the chickpeas - these store well to come back to for a snack too! 

Nutritional Details

Each serving provides
  • Energy 9801kj 2341kcal 117%
  • Fat 17.0g 24%
  • Saturates 3.0g 15%
  • Sugars 5.4g 6%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 2332kj/557kcal

Each serving provides

41.0g carbohydrate 11.0g fibre 55.0g protein

Also in these Scrapbooks

Back to top