Indian Spiced Chicken and Chickpea Omelette Wrap

Fancy spicing up your lunchtimes? This spicy chicken and chickpea omelette wrap will do just that! It’s incredibly easy and quick to make, being ready in under 15 minutes, and is literally bursting with flavour.


We tend to cook Indian meals most weeks and would both agree that it’s our absolute favourite kind of cuisine. In my opinion no other types of food can compare in terms of sheer flavour. It’s not all about spiciness either, I think too much heat and you begin to lose those all important flavours.

Indian Spiced Chicken and Chickpea Omelette Wrap

When we first started cooking Indian food I think like many others we found the idea of mixing and matching spices a little daunting. But after many curries later (and no small thanks to this book) I think we have a good grasp of it all and I’m pleased to share that it’s actually not that tricky at all!

Most curries tend to have the same few spices in similar quantities to create a base flavour and then one or two added in to take the dish in a particular direction. Added to that will then be some sort of chili, whether as a powder or fresh, to build heat.

Indian Spiced Chicken and Chickpea Omelette Wrap

Nearly everything we make will contain decent amounts of cumin and coriander – the heavyweights of Indian cuisine. Next we have spices such as cinnamon, turmeric, cardamom, cloves, star anise and mustard seeds. These all have strong and varied flavours and should be used in smaller quantities.

These days I tend to put a small amount of turmeric in most things as it gives a rich colour. I’m also really into using mustard seeds at the moment as they add a nice texture as well as a bit more heat.

Indian Spiced Chicken and Chickpea Omelette Wrap

The first time I made this recipe I threw a few things together whilst Lucy was upstairs getting ready. It was a bit of an experiment, especially having never made an omelette wrap before. When she came downstairs, saw what I’d made and then tasted it I was glad I had experimented because we both loved it!

Indian Spiced Chicken and Chickpea Omelette Wrap

The dish is partly inspired by an Indian pancake wrap called dosa. We’ve had them a few times and while dosa is actually made from a rice batter I thought egg would be a good replacement whilst being quicker and easier to make.

Indian Spiced Chicken and Chickpea Omelette Wrap

One important thing I will share is to make sure you have a good non-stick frying pan for the omelettes, greased well with butter. With the egg mixture being so thin it cooks very quickly and can be prone to sticking. I’m sure after one or two you’ll have your technique nailed!

TIP: This doesn’t have to just be for lunch – it would make a great starter or side dish to your Indian banquet!

Indian Spiced Chicken and Chickpea Omelette Wrap

Indian Spiced Chicken and Chickpea Omelette Wrap

Make lunchtimes more exciting with this incredibly easy yet tasty chicken and chickpea spiced omelette! It’s so good on so many levels.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people



  • 1 chicken breast pre-cooked and sliced
  • 125 g canned chickpeas
  • 1/2 tsp mustard seeds
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1 tbsp tomato puree
  • 1 clove of garlic crushed
  • 2-3 tbsp water
  • 3 spring onions sliced
  • 1/2 tbsp butter

Omelette wrap

  • 2 eggs
  • 1 tsp medium curry powder
  • 1 tbsp butter
  • salt and pepper seasoning

Yoghurt dip

  • 100 ml natural yoghurt
  • handful fresh coriander extra for serving
  • 1/2 juiced lemon
  • salt and pepper seasoning


  • Mix all the dip ingredients together and finish with some coriander on top. Chill in the fridge while you are making the filling.
  • Add the butter to a frying pan on a medium heat followed by the mustard seeds.
  • Once they start to pop add the crushed garlic, followed by the spices and the tomato purée. Stir it all together and let down with a little water. Cook for a few minutes.
  • Add the chicken, coating in the sauce, followed by the chickpeas. Turn the heat right down and let your mixture simmer and keep warm while you make the omelette.
  • Crack an egg into two separate measuring jugs followed by curry powder. Season with salt and pepper then whisk well.
  • In a separate non-stick frying pan on a high/medium heat add 1/2 tbsp of butter to the pan. Once the butter has melted and the pan is well greased pour one of the egg mixtures in. Move the pan around until the egg mix has filled it and is cooking evenly. Gently ease the omelette onto a plate.
  • Add some chicken and chickpea filling into the centre of your omelette, garnish with coriander, spring onion and the yoghurt dip.
  • Wrap it up and serve with a side salad dressed with the yoghurt dip. Enjoy!


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