Cooking Method :
Heat up the frying pan. Pour olive oil 3 tbsp and 3 tsp chopped garlic. When the garlic is half cooked add thinly sliced capsicum, sliced onion, keep sautéing. When the onions glaze add shredded chicken to the pan. Chicken boils in the juice of onion and capsicum.
Add tomato puree 3-4 tbsp, 1/2 tsp herb, 1/2 tsp sambal chilly, 1/2 tbsp white pepper powder and salt to taste. Continue sautéing on medium flame until the chicken turns tender. Then add grated cheese, once it melts switch off the stove.
Instead of Mexican tortilla (it is usually made with finely ground wheat flour or corn flour) we are using a wheat chapathi here. Place the chicken in the middle of the chapathi and wrap it. Put slightly melted cheese on top of the wrap. Cut sideways and set it on a plate.