Ingredients
- 1 pound Sliced Chicken Breast
- 1 Medium onion sliced
- 3 Tbsp Ghee or oil
- 2 tsp Garlic paste
- 2 tsp Ginger paste
- 2 tsp Cumin ground
- 2 tsp Coriander seed ground
- 1 tsp Chaat masala
- ½ tsp Turmeric ground
- ½ tsp Red chili ground
- ¼ cup Cilantro chopped
- 2 Jalapenos sliced
- 6 Wraps paratha, roti, chapati, or tortillas
Instructions
Filling
- Heat 2 tablespoons ghee in oil in a nonstick pan. Add sliced onion and cook while continuously stirring until it begins to turn translucent.
- Add ginger paste and garlic paste and cook while stirring continuously for 30-60 seconds.
- Add cumin, coriander, chaat masala, turmeric, and red chili powder and cook for 1 minute.
- Add chicken and mix well. Increase heat to medium-high and cook for 3-5 minutes, stirring occasionally, until warmed through.
Wrap/Roll
- Preheat small nonstick skillet over medium-low heat. (Pan should be roughly the size of your wrap/tortilla.)
- Break 6 eggs in a bowl and add 1-2 tablespoons of water. Beat until combined.
- Add 1/2 teaspoon of butter or ghee to skillet.
- Add about ¼ cup of the egg mixture to the heated skillet, making sure the egg covers the entire pan.
- Once the egg is about 75% cooked, place a tortilla/wrap on top of the egg. Press down to ensure the tortilla sticks to the egg.
- Flip the tortilla and cook for about 5-10 seconds. Transfer to a plate or cutting board, making sure the egg side is up.
- Repeat until all eggs and wraps are cooked.
- Top with chicken filling, sliced jalapeno, and fresh cilantro before rolling.
