Chicken wraps

• eggplant↗1

  trimmed and sliced into 5mm rounds

• red onion↗½

  thinly sliced

• olive oil↗1 tbsp tbsp
• apple cider vinegar↗½ tbsp tbsp
• natural yogurt↗2 tbsp tbsp
• tahini↗1 tbsp tbsp
• garlic clove↗1 small

  minced

• ground cumin↗1½ tsp tsp
• ground coriander↗½ tsp tsp
• paprika↗1 tsp tsp
• chicken breasts↗2
• vegetable oil↗1 tbsp tbsp
• tortillas↗4
• tomatoes↗4

  thinly sliced

• avocado↗1

  pitted, peeled and sliced

Step-by-step instructions

1. 1

   Heat a dry grill pan over medium‑high heat and grill the eggplant slices for 2 minutes on each side until lightly browned and char marks appear (you may need to do this in batches). Transfer them to a bowl with the onion, then toss with olive oil and apple cider vinegar.

2. 2

   Combine yogurt, tahini and garlic in a bowl, adding 1 tbsp water to thin. In a small bowl mix cumin, coriander, paprika and a pinch of salt and pepper. Place the chicken breasts on a board, cover with parchment for baking and pound with a rolling pin to an even thickness of 1½ cm. Rub them with the spice mixture, let rest for 10 minutes, then fry in oil for 12 minutes, turning after 8 minutes. Transfer to a board, rest briefly, then slice.

3. 3

   Warm the tortillas in a dry pan, then fill them with tomatoes, the eggplant‑onion mixture, avocado, chicken, and tahini sauce.