Crisp Chicken Roll

1. 1

   Spray a 9-inch nonstick skillet with no stick cooking spray. Heat on medium heat. Add the onion and cook and stir for 5 mins or until soft, adding a little water if needed. Transfer to a large bowl and allow to cool.

2. 2

   Wipe the pan clean. Spray with cooking spray and return to medium heat. Whisk the eggs, 1 of the egg whites and the cilantro in a medium bowl. Season. Pour the mixture into the pan, tilting the pan to coat the surface. Cook, without stirring, for 3-4 mins or until the omelet is just set. Transfer to a heatproof plate and allow to cool.

3. 3

   Preheat the oven to 350u00b0F. Line a large baking pan with parchment paper. Add the ground chicken, garam masala, breadcrumbs, currants and remaining egg white to the onion in the bowl. Mix well to combine.

4. 4

   Spread the chicken mixture on a piece of parchment paper to form a 11 x 9-inch rectangle. Place the omelet on top. Using the paper as a guide, roll up from the shortest end into a firm log. Refrigerate.

5. 5

   Layer the phyllo sheets on a clean work surface, spray each sheet lightly with cooking spray. Carefully place the chicken roll on the shortest end of the phyllo stack. Roll up firmly, tucking in the ends. Transfer to the prepared pan, seam-side down. Spray with cooking spray.

6. 6

   Bake for 45 mins or until golden brown and cooked through. Immediately slice the roll into rounds. Serve with tzatziki and salad.

* Per serving · 4 servings · Values may vary.