Chicken Wrap for breakfast

The reason I ended up making this yummy wrap for breakfast was because I had just about 2-3 cutlets in hand- the left-over’s of our evening snack. This also turns out to be an easy and quick-fix breakfast when the dough is already stocked in your refrigerator, or if the chef in you is good and fast at making rotis. All u need to do is whip-up an omelette and there your quick breakfast with those little remains is ready to serve. This I would say was an all time hit-serve for breakfast.

Chicken Wrap for Breakfast


  • 1 omelette (if a big one use half for 1 roti)
  • 2 chicken patties
  • A few coriander leaves
  • Butter (optional)
  • Pepper to taste


Ingredients for making roti:

  • 1 large cup of Wheat flour(available at grocery stores)
  • ½ tsp Salt
  • 1 tsp of Soya flour
  • Water to knead the dough

Method to make rotis:

  • Place wheat flour in a mixing bowl.
  • Add half-teaspoon of salt and (optionally) a quarter teaspoon of chilli powder, soya flour and mix thoroughly.
  • Add one tablespoon of heated cooking oil. Mix lightly, until flakes appear.
  • Measure carefully just less than one cup of lukewarm water. Add half of that quantity and knead thoroughly with your fingers.
  • Then add half of the remaining quantity and knead thoroughly with your fingers.
  • Add water in increasingly reduced quantities so that the dough is not over watered. (Tip: The dough should peel off the hand without sticking to it.)
  • Place a moistened cloth or paper towel over the mixing bowl and set aside for at least half an hour.
  • Then heat up a non-stick pan or the traditional iron tava/griddle.
  • Using a marble slab or chapathi block, spread out some wheat flour with your fingers to prevent sticking. Powder the rolling pin as well.
  • Keep a quarter cup of flour ready in a shallow bowl.
  • Make even balls of the same size (2″ diameter) and set aside.
  • Take one ball, flatten it in the bowl containing the flour on one side, flip it over and flatten it again.
  • Place the ‘powdered’ dough on the slab/block and with a powdered rolling pin.
  • Roll out the dough on all sides evenly, adding flour as needed. Do not make it too thin, or else it will develop holes or stick.
  • Peel the flattened dough off the slab and place on the hot pan/tava.
  • Observe the colour on the upside turn from ‘wet’ to ‘dry’, before turning over the chapathi and letting it cook on the other side.
  • Add a little oil on both sides and start anew with the next ball of dough.

Method to make wrap:

  • Place the roti on a plate and keep aside.
  • In a bowl make small pieces of the chicken patty and add pepper powder. Mix well.
  • On one side of the roti spread butter, place the half (or if small full) omelette, garnish with coriander leaves and roll into a wrap. Use a toothpick to hold the wrap.
  • Serve hot with tomato ketchup (can also put a little of the sauce on the inside of the wrap) or enjoy as prepared.

For recipes:

  • Visit the article on Cream ‘n Onion Omelette or Turkish Omelette for the Omelette recipe.
  • Recipe for Chicken Patties.
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