In a saucepan, combine all the ingredients. Boil for about 2 minutes. Let cool. Set aside.
In a bowl, combine the mayonnaise and sambal oelek. Set aside.
In a large skillet, brown the eggplant on both sides in the oil. Season with salt and pepper. Drain on paper towels.
On a work surface, place the tortillas. Spread spicy mayonnaise on the tortillas. Top with the cooked chicken, cheese, eggplant, drained sundried tomatoes, basil, and lettuce. Roll up tightly and wrap individually in parchment paper. Close to seal. Cut in half.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.