Chicken wraps

3 of five a day aubergine chicken family food five a day sandwiches tortilla wraps wraps

N/A

Source

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.