Vegan Chicken Roti

This Vegan Chicken Roti is a plant-based twist on a classic comfort food, featuring tender vegan chicken strips simmered in a creamy coconut milk sauce infused with aromatic spices like cumin, turmeric, and garam masala. The filling is balanced with fresh spinach, vibrant red bell peppers, and a splash of tangy lime juice, all wrapped in soft, homemade whole wheat rotis that are easy to prepare. Perfect for a hearty lunch or dinner, this recipe delivers bold flavors, a nutritious profile, and a satisfying texture, making it a go-to for both vegan food lovers and those exploring plant-based meals. Whether you're hosting friends or looking for a new family favorite, this dish is sure to impress with its wholesome ingredients and vibrant presentation.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the garlic, cumin, turmeric, coriander, and garam masala to the skillet. Stir well for about 1 minute until the spices become fragrant.

Step 5

Add the vegan chicken strips to the skillet and cook for 5-7 minutes until they are heated through and slightly browned.

Step 6

Pour in the coconut milk, stirring to combine, and let it simmer for another 5 minutes until the sauce thickens slightly.

Step 7

Turn off the heat, then stir in the spinach leaves, allowing them to wilt gently. Add the lime juice and chopped cilantro, mixing well.

Step 8

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

Serving size	(1436.3g)

Amount per serving	% Daily Value*
Calories	1992.5

Total Fat 62.0g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2666.0mg	0%
Total Carbohydrate 279.5g	0%
Dietary Fiber 55.3g	0%
Total Sugars 35.0g
Protein 106.4g	0%

Vitamin D 0IU	0%
Calcium 439.1mg	0%
Iron 25.6mg	0%
Potassium 3256.3mg	0%

*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.

Source of Calories

Fat: 26.6%

Protein: 20.3%

Carbs: 53.2%