Chicken and Roasted Vegetable Wrap with Green Sauce

Name: Chicken and Roasted Vegetable Wrap with Green Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 335 g Chicken breast fillet; 1 pcs Eggplant; 4 pcs Tomatoes; 60 g Red onion; 150 g Avocado (flesh); 4 pcs Large wheat or whole grain tortillas; 30 ml Olive oil; 5 ml Paprika; 7.5 ml Ground cumin; 2.5 ml Ground coriander; to taste Salt and pepper; 60 g Greek yogurt 2%; 15 g Tahini; 15 g Parsley; 10 g Cilantro or dill; 1 pcs Garlic; 15 ml Lemon juice; 20 ml Water

A delicious wrap featuring seasoned chicken, roasted eggplant, tomatoes, and red onion, served with a creamy herb-tahini sauce.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 440
Protein: 26 g
Fat: 18 g
Carbs: 40 g

Ingredients

for 4 servings

Chicken breast fillet335 g
Eggplant1 pcs
Tomatoes4 pcs
Red onion60 g
Avocado (flesh)150 g
Large wheat or whole grain tortillas4 pcs
Olive oil30 ml
Paprika5 ml
Ground cumin7.5 ml
Ground coriander2.5 ml
Salt and pepperto taste
Greek yogurt 2%60 g
Tahini15 g
Parsley15 g
Cilantro or dill10 g
Garlic1 pcs
Lemon juice15 ml
Water20 ml

Method

6 steps

Preheat oven to 220°C.
Slice the eggplant into half-moons, tomatoes into wedges, and onion into strips.
Toss vegetables with half the olive oil, salt, and pepper. Roast for 20-25 minutes.
Rub chicken with paprika, cumin, coriander, salt, pepper, and the remaining oil. Roast alongside the vegetables for 18-22 minutes until cooked through.
Blend yogurt, tahini, herbs, garlic, lemon juice, and water to make the sauce.
Warm the tortillas, assemble with chicken, roasted vegetables, avocado, and green sauce, then roll tightly.