Click to: Share, Shop, & Much More!

Indian-Style Scrambled Egg Chapati Wrap with Avocado Chutney

Sandwiches, Burgers and Wraps For Chefs

Indian-Style Scrambled Egg Chapati Wrap with Avocado Chutney


  • Indian-Style Scrambled Egg Chapati Wrap With Avocado Chutney
  • 6 ea. Chapati Wraps or Tortillas, Warm
  • 6 c. Ginger and Chili Scrambled Eggs (See Below)
  • 1 1/2 c. Avocado Chutney (See Below)
  • Ginger and Chili Scrambled Eggs
  • 15 ea. Large Eggs, Beaten
  • 1 T. Kosher Salt
  • 1/2 c. Whole Milk
  • 1/2 c. Vegetable Oil
  • 1 c. Yellow Onion, 0.25" Dice
  • 1/4 c. Serrano Chile, Seeded, Minced
  • 1 t. Garlic, Minced
  • 1 t. Ginger, Minced
  • 1 c. Tomato, Diced, Split into 2 0.5-cup Portions
  • 2 T. Cilantro, Split into 2 1-Tbsp Portions
  • Avocado Chutney
  • 3/4 c. Avocados From Mexico, Stage 4, Mashed
  • 3/4 c. Cilantro, Rough Chopped
  • 3/4 c. Yellow Onion, 0.25" Diced
  • 3/4 c. Tomato, 0.25" Diced
  • 1/3 c. Shredded Coconut, Unsweetened
  • 1/3 c. Water
  • 3 T. Lemon Juice, Fresh
  • 1. T. Garlic, Minced
  • 1 T. Ginger, Minced
  • 1 t. Kosher salt
  • 1/2 t. Serrano Chile, Seeded, Minced


    Indian-Style Scrambled Egg Chapati Wrap With Avocado Chutney Directions:
  1. Build each chapati wrap with Avocado Chutney in the following order and amounts:
    • 1 Each Chapati Wrap or Tortilla, Warm
    • 1 Cup Ginger and Chili Scrambled Egg
    • 2 Tbsp Avocado Chutney
    • 2 Tbsp Avocado Chutney, For Dipping
    Ginger and Chili Scrambled Eggs Directions:
  1. Whisk the eggs, milk, and salt in a medium bowl then set aside.
  2. Heat the vegetable oil in a medium skillet at medium-high heat. Once hot, cook the onions until soft and lightly fried with bits of brown, approximately 10 minutes.
  3. Add in chile and garlic and cook for 1 minute. Add in ginger and cook for 30 seconds, then add in 0.5 cup of tomato and 1 tbsp cilantro and cook for one minute.
  4. Lower heat to medium-low. Add the eggs to pan. Stir with a wooden spoon slowly until mixture is soft and additional moisture has been cooked off. Stir in the remaining 1 tbsp of cilantro and 0.5 cup of tomato. Remove from heat.
  5. Serve immediately
    Avocado Chutney Directions:
  1. Puree all chutney ingredients in a blender or food processor until smooth. Add more water if needed to blend.
  2. Transfer to container and press plastic wrap to the surface of the chutney. Hold in the refrigerator until ready for use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

Share On Twitter Twitter
Share On Facebook Facebook
Share On Pinterest Google+
Send Email Google+
Share On Share
Twitter Facebook Google+ Google+ Share