Tacos from Leftover Chapatis

When we have leftover chapatis, tacos is a frequent go-to lunchbox option in our house. Not only do the leftover rotis/chapatis get used but we love this Indian version of tacos as breakfast or even an evening snack. It’s a quick recipe requiring minimum prep time which works great on a busy school day.

Wheat chapatis are any day better than store-bought tortillas and I also use them to make quesadillas with spinach stuffing and paneer stuffing. You can view the quesadilla recipes here. Although my kiddo eats his vegetables, the staple sabzi-roti, he relishes dishes like tacos and quesadillas more. Also, these desi versions of tacos work well as a tiffin, breakfast, or snack option.

This Desi Tacos recipe I am sharing below is hubby’s. One fine day he enthusiastically clicked all the pics with steps-n-all. So I thought “Ek MumMumTime post toh banta hai.” We debated on whether to call these tacos or quesadillas; my argument was these are not crisp like the readymade ones we eat outside and hence shouldn’t be called tacos. Google Maharaj settled the argument by stating that quesadillas and burritos are types of tacos. So we’re sticking with this name. 🙂

Here’s our super simple, quick, and easy, Chapati Tacos recipe. Hope you like it.

Step-by-Step Pics


Chop onion, tomato, and capsicum finely.


Place a chapati on a chopping board and spread schezwan over half the chapati.


Spread the chopped veggies (onion, tomatoes, and capsicum) and cheese over the half portion.


Fold the chapati in half.


Place the folded chapati on a hot greased pan and apply butter on top.


Flip after the other side gets cooked and turns crispy.


Take the taco off the pan after cooking on both sides and cut it into two equal pieces.


Indian Tacos Made from Leftover Chapatis

Tacos from Leftover Chapatis - Desi Version

Print Recipe
Super simple, time-saving desi version of Tacos made using leftover chapatis.
Course Appetizer, Breakfast, Snacks
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2


  • 1 Chopping Board
  • 1 Pan
  • 1 Pizza Cutter


  • 1 Large Onion (finely chopped)
  • 2 Medium-sized Tomatoes (finely chopped)
  • 1 Small Capsicum (finely chopped)
  • 1 Cheese cube
  • 4-5  Fresh or leftover chapatis (rotis)
  • Schezwan Chutney (as required)
  • Butter or ghee (2 tsp or as per preference)


  • Place the chapati on a chopping board.
  • Spread schezwan chutney over half chapati. (You can add across the entire chapati if you want to make the tacos spicy/hot.)
  • Spread the chopped veggies (onion, tomatoes and capsicum) over the half portion.
    1 Large Onion, 1 Small Capsicum, 2 Medium-sized Tomatoes
  • Place cheese cut in small pieces or grate it over the veggies.
    1 Cheese cube
  • Fold the chapati into half.
    4-5  Fresh or leftover chapatis
  • Heat a pan/tawa and grease it with a little butter or ghee, and place the folded chapati on a pan.
  • Apply butter (or ghee) on the top half of the chapati.
    Butter or ghee
  • Flip after the other side gets cooked and turns a bit crispy.
  • Take the taco off the pan after cooking on both sides and place it on a chopping board.
  • Use a pizza cutter to cut the Tacos into two equal pieces, and serve hot.



  • Apply schezwan chutney as per your need. Ching's Schezwan Chutney is hot and spicy. We love the taste.
  • You can add paneer, mushrooms, sweet corn or any other vegetable of your liking. We add paneer instead of cheese sometimes and love the paneer version.
  • The crispy chapati will soften in a lunchbox/tiffin and may feel like a stuffed paratha after it has cooled down.

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