Take a big bowl add wheat flour, salt, oil, mix it well then add beetroot puree,mix it again and then knead a soft dough with adding little water. Apply some oil on the dough and rest for 10 minutes. Then divide into equal portion balls.

Heat oil in a kadai add chopped garlic, ginger, chili and saute few seconds then add chopped onion, salt and fry them till translucent, turn off the flame and keep aside for cool down. Now grated the eggs and cheese, keep aside.

Take a bowl add prepared onion mixture, grated eggs, cheese and chili flakes, oregano, salt, mix it well, lastly add chopped coriander leaves and again mix it. Egg stuffing is ready.

Take a dough ball, dust some flour and flatten with the help of a rolling pin to make a thin paratha. Heat tawa and place the paratha on it. Add some ghee and roast the paratha well from the both sides till golden brown. Paratha is ready.

Take paratha on a plate and make a slit from the one end of the paratha to the centre. Now apply some mayonnaise on the paratha, then spread prepared egg stuffing, as shown in fig.

Now start folding the paratha from one end to the other and make a triangular shaped wrap. As shown in fig.

Heat some ghee in a same tawa, place the wrap and spread some grated cheese and sprinkle some oregano, chili flakes, top of the wrap, cover and toast the wrap for a few seconds, till cheese melts completely. Wrap is ready.

Cheesy Egg Stuffed Beetroot Paratha Tortilla Wrap is ready to serve.