Chicken wraps

Pile chicken, charred aubergine, tomatoes, red onion and avocado into a tortilla to make these quick and easy wraps. Full of veg, they’re perfect family food

  • Prep:12 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 429
  • fat 18g
  • saturates 4g
  • carbs 38g
  • sugars 0g
  • fibre 8g
  • protein 24g
  • salt 1.09g


  • 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


  1. 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.

  2. 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.

  3. Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

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