Yummy & Healthy Kati Roll

Courtesy of epicurious

Servings: 8
Prep Time: 15 Min.
Cook Time: 21 Min.

* 1 Tbsp. vegetable oil
* 1 yellow onion, peeled and chopped
* 1 Tbsp. finely chopped fresh ginger
* 1 minced garlic clove
* 1/2 c. chopped tomato
* 4 mushrooms, chopped
* 1/4 tsp. ground turmeric powder
* 1/4 tsp. ground garam masala
* 1/4 tsp. red chili powder (cayenne)
* 1/4 tsp. ground cumin
* 1/2 tsp. ground coriander
* 1 lb. boneless skinless chicken
thighs, cut into small cubes
* 4 eggs
* 9 whole-wheat tortillas
* 1/2 red onion, peeled and chopped
* 3 carrots, peeled and chopped
* 1/2 cucumber, chopped
* 1 bunch cilantro, finely chopped
* juice from 2 limes
* salt to taste

1. In a large sauté pan or wok, warm oil on moderate heat. Add the onion, ginger, and garlic and cook for 2 minutes. Add tomatoes and mushrooms and cook for 2 minutes. Add turmeric, garam masala, red chili powder, cumin, coriander, and chicken and cook, stirring often, until chicken is cooked, through about 15 minutes. Season with salt to taste and transfer to a bowl.
2. In a small bowl, whisk the eggs. Using a nonstick pan, cook the eggs over moderate heat. Place a tortilla on top of the egg while it's still cooking. Cook for 1 minute, then flip the eggs over. Cook 1 minute more, and slide the eggs onto a plate.
3. To make the roll: Diagonally on a tortilla, place a few tablespoons of the chicken mixture and eggs, as well as red onion, carrots, cucumber, and cilantro. Squeeze lime juice over the mixture and roll the tortilla up.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Rajen Dey, Age 11
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 317;   Total Fat: 11g;   Total Carbs: 36g;   Protein: 20g;