I was wondering around Westlands thinking of what to eat then this idea came to me.

Garlic and Cilantro Chapati Wraps. I already had the Ghee and some Bullet peppers so the total cost for the meal was under 350 KSH ($4)

        

The step 1 prep is pictured above. Kidney marinaded with paprika and black pepper, then placed in the fridge. Salad comprised of half a cucumber , 1 tomato and a small red onion and placed in the fridge. the chapati dough contained the chopped leaves of a bunch of Cilantro and a few cloves of garlic, then covered.

(I learned how to make Chapatis, in the same way I learned the basics of most cooking, that is from watching my Mom.Over the years i have built on those basics and added entirely new things. I will likely ask her if I can record a video of the technique she uses as I have yet to see anyone else do it. If not It’ll just have to be kept for whenever you see me doing it in person.)

  

Lightly sauteed the kidney then chopped and added cilantro and peppers to it. I then let it sit and cool for a while. I am not a fan of lettuce getting warmed up…

(Cheffin’ Tip : When it comes to most herbs you can use the stalks especially if cooking or making sauces. They have a crunchier texture if lightly cooked and are full of flavour)

 

This is the post prep and cooking of the Chapatis. I am testing out the Garlic-Cilantro variation and may need to dice the garlic into far smaller pieces to prevent holes occurring when pan-frying. For those that share my preference for pan fresh Chapatis, once at the prep level of the divided balls of dough, they can be refrigerated for later cooking.

  

I sliced chopped a few leaves of lettuce into thin strips and added a carrot in thin strips by using a vegetable peeler.

Suggested additions could be cheese, or dressing but it was quite delicious as is.