Chicken wraps
Pile chicken, charred aubergine, tomatoes, red onion and avocado into a tortilla to make these quick and easy wraps. Full of veg, they’re perfect family food
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Prep:12 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 429
-
fat 18g
-
saturates 4g
-
carbs 38g
-
sugars 0g
-
fibre 8g
-
protein 24g
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salt 1.09g
Ingredients
- 1 aubergine, trimmed and sliced into 5mm rounds
- ½ red onion, thinly sliced
- 1 tbsp olive oil
- ½ tbsp cider vinegar
- 2 tbsp natural yogurt
- 1 tbsp tahini
- 1 small garlic clove, crushed
- 1½ tsp cumin powder
- ½ tsp ground coriander
- 1 tsp paprika
- 2 chicken breasts
- 1 tbsp vegetable oil
- 4 flour tortilla wraps
- 4 tomatoes, thinly sliced
- 1 avocado, stoned, peeled and sliced
Method
Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.
