Description
Delicious and flavorful chicken wraps featuring spiced grilled chicken breasts, charred aubergine rounds, fresh vegetables, and a creamy tahini yogurt dressing. Perfect for a quick, satisfying meal with a beautiful balance of smoky, tangy, and fresh flavors wrapped in soft flour tortillas.
Ingredients
Scale
Vegetables and Marinade
- 1 aubergine, trimmed and sliced into 5mm rounds
- ½ red onion, thinly sliced
- 1 tbsp olive oil
- ½ tbsp cider vinegar
- 4 tomatoes, thinly sliced
- 1 avocado, stoned, peeled and sliced
Dressing
- 2 tbsp natural yogurt
- 1 tbsp tahini
- 1 small garlic clove, crushed
- 1 tbsp water (to loosen dressing)
Spices and Chicken
- 1½ tsp cumin powder
- ½ tsp ground coriander
- 1 tsp paprika
- Salt and pepper, to taste
- 2 chicken breasts
- 1 tbsp vegetable oil
- 4 flour tortilla wraps
Instructions
- Char Aubergine and Prepare Vegetables: Heat a dry griddle pan over medium-high heat. Fry aubergine rounds for 2 minutes on each side until lightly colored with char lines. You may need to do this in batches. Transfer aubergine to a bowl with thinly sliced red onion, then toss together with olive oil and cider vinegar. Set aside to marinate.
- Make Tahini Yogurt Dressing: In a small bowl, combine natural yogurt, tahini, crushed garlic, and 1 tablespoon of water to loosen the texture. Mix well and set aside.
- Prepare Spice Rub and Chicken: In a small bowl, mix cumin powder, ground coriander, paprika, salt, and pepper. Place chicken breasts on a board, cover with baking parchment, and bash evenly to about 1½ cm thick using a rolling pin. Rub the mixed spices all over the chicken breasts. Let them rest and marinate for 10 minutes.
- Cook Chicken: Heat vegetable oil in a frying pan over medium heat. Fry the spiced chicken breasts for 12 minutes total, flipping once after 8 minutes to ensure even cooking. Once cooked through, transfer to a board and let rest briefly, then slice thinly.
- Warm Tortilla Wraps and Assemble: Warm the flour tortilla wraps in a dry frying pan until flexible and lightly warmed. Fill each wrap with slices of tomato, the aubergine and onion mixture, sliced avocado, cooked chicken slices, and drizzle with the tahini yogurt dressing. Fold and serve immediately.
Notes
- Ensure chicken is cooked fully by checking that its juices run clear or using a meat thermometer (internal temperature 75°C/165°F).
- Bashing the chicken breasts to an even thickness ensures even cooking and tenderness.
- If you prefer a spicier wrap, add a pinch of chili powder or a dash of hot sauce to the spice rub or dressing.
- The aubergine can be grilled on a barbecue instead of a griddle pan for added smoky flavor.
- For a gluten-free option, substitute the flour tortillas with gluten-free wraps or large lettuce leaves.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Wraps & Sandwiches
- Method: Frying
- Cuisine: Mediterranean
Keywords: chicken wraps, grilled chicken, aubergine, tahini yogurt dressing, easy wraps, Mediterranean wraps, healthy chicken wraps
