Seekh Kebab Breakfast Wrap

Ingredients

• 4 ITC Master Chef Chicken Seekh Kebabs
• 2 parathas or large rotis
• 2 eggs, lightly beaten with salt and pepper
• 1 small onion, finely sliced
• 2 tbsp mint-coriander chutney
• 1 tsp chaat masala
• Lemon wedges to finish

This recipe uses ITC Master Chef Chicken Seekh Kebab 500g

Method

1. Microwave the kebabs from frozen for 2 minutes, then crisp them on a hot tawa for 2 minutes, turning.
2. Warm the parathas on the tawa, pour half the beaten egg over each and press down so it sets into the bread.
3. Spread chutney over the egg side, add two kebabs and a handful of sliced onion.
4. Dust with chaat masala, squeeze over lemon, and roll tightly.
5. Wrap the base in paper and serve straight away, or foil-wrap for the commute.