This dish is great with leftover chicken…

I already had cilantro chutney in the fridge. All I had to do is to make some fresh rotis and prepare the egg mixture. Whole wheat or regular tortillas can be used instead of rotis…

• Leftover chicken tikkas (you need about a quarter cup per kathi), cut into one inch pieces and keep warm
• 4 whole-wheat rotis
• 4 tablespoons olive oil

Egg Mixture

• 4 eggs, beaten lightly
• 1½ teaspoon salt
• ½ teaspoon cayenne pepper

In a medium bowl, add the eggs, salt, and cayenne pepper. Beat lightly and keep aside.

Onion Relish

• 1 medium onion, chopped fine
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 1 lime, juiced

• ¼ cup cilantro chutney

• 8 toothpicks

In a small bowl mix the onion, salt, cayenne pepper and limejuice. Keep aside.

In a wide non-stick frying pan, heat one tablespoon olive oil. Add one roti to the pan and heat both sides, about a minute on each side. Take out of the pan and add 1/3 cup of the egg mixture. Immediately top the egg mixture with the warmed roti.
Cook on medium high heat, till the egg is cooked at the bottom, about 2 minutes. Flip the egg roti and cook the other side for about a minute.

Place the egg roti on a serving plate and place the chicken pieces in the middle from top to bottom. Add about a tablespoon or more of the onion relish and the cilantro chutney.

Roll the roti and secure with two toothpicks.

Sweet Potato Fries

• 4 medium sweet potatoes, peeled and cut into ½ inch thick fries
• 2 tablespoons extra light olive oil
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Preheat oven to 400 degrees. Place the fries on an aluminum foil lined cookie sheet. Drizzle the olive oil, salt, garlic powder and paprika. Mix well with your fingers and bake for about 45 minutes or till the fries are soft on the inside and crunchy and golden brown on the outside.