Beat the eggs and chilli together. Heat a little of the oil in a large non-stick frying pan (about 24cm) and add an eighth of the egg mixture. Swirl the pan until completely covered and you have a very thin omelette. Cook for 2 minutes, carefully turn and cook on the other side. Repeat to make eight wraps and allow to cool.
Combine the dressing ingredients in a medium bowl and then add the remaining ingredients. Turn to lightly coat in the dressing. Divide the filling among the omelettes and roll up tightly. Wrap in baking paper and chill until needed. Cut in half to serve.