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
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.