Chicken wraps with baba ghanoush

Serves: 4

Preparation: 5 min

Cooking: 20 min

• 4 chicken breasts

• 400 g pepper and garlic pasta sauce

• 30 ml (2 T) olive oil

• 1 aubergine

• 125 ml (½ c) plain yoghurt

• 2 cloves garlic, crushed

• 30 ml (2 T) lemon juice

• 4 tortilla wraps, toasted

• 4 tomatoes, quartered

• coriander leaves, for garnish

Preheat oven to 180 °C.

1. Marinate chicken in 250 ml (1 c) pasta sauce and olive oil for 30 minutes or overnight. Place a griddle pan on medium high heat. When hot, fry the chicken until cooked through.

2. Roast the aubergine until blistered and soft. When cool enough to handle scoop out the flesh. Mix the aubergine flesh with the yoghurt, garlic and lemon juice.

3. Spread each wrap with baba ghanoush (aubergine mixture) and top with slices of chicken, fresh tomato, leftover sauce and coriander.

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