Chappathi - Egg wraps (Asian Chicken filling)

Chappathi - egg wraps are great for kids (as they always like something new and different), travelling food, snacking, Picnics (easy to carry and handle), etc... why is it not just chappathi wrap but called as chappathi egg wrap??? Because a layer of egg is stuck to the chappathi. I have used only the egg whites to keep it healthy. Here goes the recipe...

Ingredients:
Chappathi - 1 nos
Egg whites - 2 nos
Oil - 1 tsp

For the fillings:
Boneless chicken - 200grams
Onions - 1 nos
Capsicum - 1nos
Chilly paste - 1tsp
Dark soya sauce - 1 tsp
Garlic paste - 1tsp
Oil - 2 tsp
Salt for taste (optional)

Method:
For the filling:
Dice the boneless chicken and keep aside. In a wok, heat oil, add chopped onions, and garlic paste a saute for a min. Add chilly paste, chicken and stir fry till its done (can add little water if needed). Now add the diced capsicum or bell peppers (green), dark soya sauce and stir it. Add salt if required (I did not add salt as the dark soya sauce that I used had salt in it). Now the filling is ready.
In a wok, heat 1tsp oil , add the egg whites when the oil is really hot. place a chappathi over it and press slightly. The egg white may ooze out from sides, not to worry. Turn of the flame after 1min. Now place this on a work table, place the filling , wrap it using a aluminium foil and enjoy.

Note:
I have used maida chappathis (replace wheat flour with white flour). Can use one egg with yolk, instead of 2 egg whites. Can just add the eggs or whisk them and then add. Great way to use leftover chappathi and chicken.