Tikka Masala Spice Mix: In a small bowl, whisk together coriander, paprika, cumin, chili powder, ginger, turmeric, nutmeg, cardamom, cinnamon and pepper.
In a large nonstick skillet, melt half of the butter over medium heat, stir in ½ of spice mix and cook for 30 seconds. Increase heat to high and add half each of the onion, tomato and garlic; cook stirring frequently for 1 minute. Stir in half of the cilantro. Reduce heat to medium-low, pour in half the eggs and sprinkle with half the mozzarella. Cook, without stirring, for 1-2 minutes, until egg is about two-thirds set.
Place a tortilla on top of egg and let cook for 1 minute or until egg adheres to tortilla. Flip to cook tortilla side for 30 seconds. Slide out onto a cutting board and roll up carefully while still hot. Repeat steps to make second wrap.
Cut wraps into 3 pieces each and garnish with cilantro. Serve with mango chutney.
*This tikka spice blend will make about ¼ cup (60 ml). Store extra spice in an airtight container for quick use.
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