Chicken and Sundried Tomato Wraps
Preparation
30 MIN
Cooking
10 MIN
Servings
4

Chicken and Sundried Tomato Wraps

Ingredients

    Sundried Tomatoes

  • 10 oil-packed sundried tomato halves, drained
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (15 ml) vegetable oil

    Spicy Mayonnaise

  • 1/4 cup (60 ml) mayonnaise
  • 1/2 teaspoon (2.5 ml) of sambal oelek or harissa

    Wraps

  • 1 small eggplant, cut into 1/4-inch (1/2-cm) thick slices
  • 1/3 cup (75 ml) olive oil
  • 4 large 9-inch (23-cm) tortillas
  • 1 cup (250 ml) shredded cooked chicken
  • 1/4 lb (115 g) sliced sharp cheddar cheese
  • 12 fresh basil leaves
  • 4 romaine lettuce leaves
  • Salt and pepper

Preparation

Sundried Tomatoes

  1. In a saucepan, combine all the ingredients. Boil for about 2 minutes. Let cool. Set aside.

Spicy Mayonnaise

  1. In a bowl, combine the mayonnaise and sambal oelek. Set aside.

Wraps

  1. In a large skillet, brown the eggplant on both sides in the oil. Season with salt and pepper. Drain on paper towels.
  2. 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.