Sri Lankan-style kotu roti
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Kotu roti is a popular street food all over Sri Lanka that mixes pieces of flatbread with vegetables, spices, chicken and eggs. Use a hot curry powder if you like it extra-spicy.
Ingredients
Vegetable Oil
2 teaspoon(s)
Garlic
3 clove(s)
Root Ginger
20 g
Onion
1 large
Tomato
1 large
Curry Powder
1 tablespoon(s)
Ground Cumin
1 teaspoon(s), level
Soy Sauce
1 tablespoon(s)
Curry Leaves, fresh
12 g
Carrots, raw
2 medium
Leek
2 medium
Cabbage
250 g
WW Wholemeal Wraps
1 individual
Chicken breast, skinless, grilled
200 g
Egg, whole, raw
1 large, raw
Coriander, fresh
4 tablespoon(s)
Lemon
1 medium
Instructions
1
Put the oil in a large nonstick wok or frying pan with 250ml water and set over a medium-high heat. Add the garlic, ginger, onion and tomato and cook for 5 minutes until the onions are soft and the mixture becomes sauce-like.
2
Add the curry powder, cumin, soy sauce and curry leaves, and fry for another 2 minutes.
3
Add the carrots, leeks and cabbage, stir-frying for 10 minutes until the veg is almost tender – if it starts to stick or look dry, add a splash of water to the wok.
4
Add the WW Wrap, chicken and the beaten egg and cook for 5 minutes, or until the egg sets around the veg and the wrap softens a little. Stir through the coriander and season to taste, then serve with the lemon wedges.
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