Ingredients:

For the filling

Chicken breast (boneless)                :  250 gms
Onion                                               : 1 finely chopped
Green chilli                                      : 1 finely chopped
Chilli powder                                   : 1/2 tsp
Turmeric pdr                                    : a pinch
Tomato                                             : 1 chopped
Yoghurt                                            : 1 tsp 
Salt to taste
Oil as required
Lettuce leaves shredded                   : 1 cup
Finger chips  (optional)                    :  10 pcs
Pickled cucumber slices
Grated carrot & cucumber               : 1 cup
Mint leaves                       

For garlic sauce

Garlic                                               : 2 cloves
Yoghurt                                            : 2 tbsp
Lemon juice                                     : 1 tsp
Olive oil                                           : 1 tbsp
Salt to taste


For the bread

Maida                                              : 1 cup
Wheat flour                                     : 1 cup
salt to taste
water as required
Oil                                                  : 1 tsp

Method:

Mix atta with maida, salt, water and oil and knead it well and cover it with a wet cloth.




Wash the chicken breast and  slice it into small thin pieces. Marinate it with little salt, turmeric pdr and a tsp of yoghurt for 10 mins.
Heat 1 tbsp of oil in a tawa. Add chopped onions and saute it. Then add the chilli pdr,green chilli and  chopped tomato. Add the marinated chicken pieces to this  and close it and cook till the  chicken is tender.  Remove from fire.




Grind the garlic to  a paste and mix all the other sauce ingredients together and keep aside.




Divide the dough into small balls and roll it to make thin chappathis.

Heat the tawa and cook the chappathis.



Spread a spoonful of sauce over the chappathi and palce some  chicken pieces, grated carrot, pickled cucumber slices, shredded celery leaves and  1or 2 pieces of finger chips and mint leaves. Then roll it like a shawarma.