Chicken Tandoori and Moutabelle Wraps
recipe Image
 
Preparation Time : 45-60 mins

Cooking Time : 20-30 mins

Serves : 3-4
Ingredients:

    Tandoori Chicken:

    4 boneless chicken breasts
    250ml/8.5fl oz plain yoghurt
    30g/1 oz tandoori paste
    salt and pepper to taste
    olive oil (for cooking)

    Moutabelle:

    300g/7oz eggplant/aubergine
    1 large white onion
    1 bunch flat parsley
    30g/1oz tahini paste

    Tahini-Garlic Sauce:

    200ml/6.75fl oz plain yoghurt
    200ml/6.75fl oz sour cream
    30g/1fl oz tahini paste
    1 clove garlic
    salt and pepper to taste

    Wraps:

    4 pieces flour tortilla or gluten-free tortillas
    2 pieces ripe tomatoes
    1 bulb white onion
    1 cucumber
    100g/3.5oz Romaine lettuce

Method:
  1. In a bowl, mix yoghurt and tandoori paste. Add in chicken breast and coat evenly. Season with salt and pepper. Cover and refrigerate for no less than 2 hours.
  2. Add all ingredients for the tahini sauce in a blender. Transfer to a covered container and refrigerate.
  3. Prepare the moutabelle by cutting the eggplant/aubergine into slices. Brush with olive oil and season with salt. Grill over high heat until fully cooked. Allow eggplant/aubergine to cool enough to touch.
  4. Peel the grilled eggplants/aubergines, and transfer the flesh to a blender or food processor. Add in the remaining ingredients and process until smooth. You may add a little warm water if it is too thick to process.
  5. Place the chicken breasts onto a preheated 250C/480F grill. Grill for 3-5 minutes per side, basting regularly with olive oil.
  6. Heat the pieces of tortilla over the grill until surface starts to bubble.
  7. Lay each tortilla on a chopping board spread a tablespoon of the moutabelle on one side. Top with lettuce, tandoori chicken, tomato, onions and cucumber. Drizzle with the garlic tahini paste and roll to close. Secure with bamboo skewers and enjoy.