Sri Lankan-style kotu roti
1 teaspoons, level
Curry Leaves, fresh
WW Wholemeal Wraps
Chicken breast, skinless, grilled
Egg, whole, raw
1 large, raw
- 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.
- Add the curry powder, cumin, soy sauce and curry leaves, and fry for another 2 minutes.
- 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.
- 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.