Peel the onions.

Chop the onions and cabbage very finely. You want these to be small enough to cook through quickly.

Warm the chapati in a non-stick pan according to pack instructions. Keep to one side.

Break the eggs into a big bowl. Add the onions, coriander and cabbage with some salt. Whisk together and divide the mixture into two portions.

Place a non-stick pan over medium heat. Add the 1 tablespoon oil and swirl the pan around to coat the surface.

Pour in one portion of the egg mixture; swirl to cover the surface of the pan and reduce the heat. Check that the bottom is set by lifting the sides carefully with a flat spoon. Turn over gently to allow the other side to cook through, then remove from heat.

Peel and cut the avocado into cubes.

Place the cooked chapati on a flat plate. Place the egg on top, layer the tomatoes and avocado. Finish with some fresh coriander.

Roll the chapati and wrap in foil or paper before eating hot or cold