Warm up chapati, if using leftover chapati.
In a bowl mix eggs, a tablespoon of red onion, a little bit of grated cheese, salt and pepper.
Roughly cut about 3 arugula leaves and add to the egg mixture.
Over medium heat, add a tablespoon of oil and cook the omelette.
Flip to cook the other side, sprinkle over some of the grated cheese then cover with chapati.
Once cooked remove from the heat.
With the omelette side up, arrange some tomato slices, arugula and onion at the centre. Season with salt and black pepper and drizzle over some chilli sauce.
Roll up the chapati and omelette tightly.
Slice diagonally at the centre.