I created this blog mainly to have a repository of all the dishes I create, because I cook, enjoy my food and then promptly forget how I made it. And this is what happened yesterday, I know that somewhere in last few years (yes, years) I had made a delicious chicken and aubergine wrap so when thinking about what we were going to have for dinner this automatically sprung to mind.
Why? Because I had aubergines (brinjal, eggplant) at home and I needed to use it.
Time: 30 minutes
2 large wraps
2 chicken breasts cooked
1 large aubergine
1 bell pepper
2 tablespoons of hummus (or as much as you like)
2 handfuls of baby spinach
Salt and Pepper
1/2 teaspoon of garlic powder (or one small clove of crush garlic)
1 tablespoon of olive oil
Season and cook the chicken breast - you can either pan fry it roast it in the oven for 20 minutes (I'll do a blog post on this soon)
Slice the aubergine into disks about 0,5cm and coast with olive oil, salt, pepper and garlic powder.
Place a pan on medium to high heat and gently fry the aubergines until soft and golden brown, set aside.
Complete the same process for the red pepper, thinly slice, toss with olive oil, season with salt and pepper and gently fry in a pan
Warm the wrap according to the instructions on the packet.
Spread the hummus in a thick layer on the bottom on the wrap, top the baby spinach, aubergine and red pepper slices, chicken and crumbled feta.
To wrap, fold the bottom up and over the filling, and fold in the sides.