Description
These flavorful chicken wraps are packed with tender spiced chicken, charred aubergine, fresh vegetables, and a creamy tahini-yogurt dressing. Perfect for a quick, healthy lunch or dinner, the wraps combine smoky, tangy, and creamy elements for a satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Vegetables and Dressing
- 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
Spices
- 1½ tsp cumin powder
- ½ tsp ground coriander
- 1 tsp paprika
- Salt and pepper, to taste
Protein
- 2 chicken breasts
- 1 tbsp vegetable oil
Additional Ingredients
- 4 flour tortilla wraps
- 4 tomatoes, thinly sliced
- 1 avocado, stoned, peeled and sliced
Instructions
- Grill the Aubergine: Heat a dry griddle pan over medium-high heat. Fry the aubergine slices for 2 minutes on each side until they develop light char marks and soften slightly. Do this in batches if necessary. Transfer the cooked aubergine to a bowl along with the sliced red onion.
- Toss Aubergine and Onion: Drizzle the aubergine and onions with olive oil and cider vinegar, then toss well to combine and infuse with flavor. Set aside to marinate briefly.
- Prepare the Tahini Yogurt Dressing: In a small bowl, mix the natural yogurt, tahini, crushed garlic, and 1 tablespoon water to loosen the dressing. Stir until smooth and creamy.
- Season the Chicken: Combine cumin powder, ground coriander, paprika, salt, and pepper in a small bowl. Place the chicken breasts between sheets of baking parchment and pound with a rolling pin until they are an even thickness of about 1½ cm.
- Apply Spice Rub and Rest: Rub the chicken breasts all over with the spice mixture. Let them sit for 10 minutes to absorb the flavors.
- Cook the Chicken: Heat vegetable oil in a frying pan over medium heat. Fry the chicken breasts for 12 minutes, turning once after 8 minutes, until cooked through and golden brown on the outside. Remove from the pan and allow to rest briefly before slicing into strips.
- Warm the Wraps: Warm the flour tortilla wraps in a dry frying pan until pliable and lightly toasted.
- Assemble the Wraps: Lay out each warm wrap and fill with slices of tomato, the aubergine and onion mixture, avocado slices, sliced chicken, and a drizzle of the tahini-yogurt dressing. Roll up tightly and serve immediately.
Notes
- For a spicier kick, add a pinch of chili powder to the chicken spice mix.
- You can substitute the flour tortillas with whole wheat or gluten-free wraps.
- Resting the chicken after cooking helps keep it juicy and tender.
- If you don’t have a griddle pan, a regular frying pan will work to cook the aubergine.
- Make the tahini dressing ahead of time to deepen the flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: chicken wraps, aubergine, tahini yogurt dressing, grilled chicken, healthy wraps, Middle Eastern chicken wrap
