2 medium size tandoori chicken breasts, chopped in 1 inch cubes
4 large rotis
1 red onion, thinly sliced
1 Tbsp chaat masala
3 Tbsp green chutney
1 egg, beaten
1 Tbsp butter
1. In the frying pain on medium heat, place a roti and spread 2 Tbsp egg on top. Gently pick up the roti and flip to cook the egg. Set the roti aside.
2. Spread 1 Tbsp green chutney, 4-5 sliced onions, a couple of chicken pieces, sprinkle some chaat masala and wrap the roti.
3. Heat little butter again in the pan and cook the roll until it is slight brown on each side.
4. Repeat with other rotis. Serve warm!