Chicken wraps

MAKES 4 PREP 12 mins plus resting COOK 20 mins EASY

1 aubergine, trimmed and sliced

into 5mm rounds ½ red onion, thinly sliced

1 tbsp olive oil ½ tbsp cider vinegar

2 tbsp natural yogurt

1 tbsp tahini

1 small garlic clove, crushed 1½ tsp cumin powder ½ tsp ground coriander

1 tsp paprika

2 chicken breasts

1 tbsp vegetable oil

4 lour tortilla wraps

4 tomatoes, thinly sliced 1 avocado, stoned, peeled

and sliced

1 Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.

2 Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 11/2cm thickness. Rub with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.

3 Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

GOOD TO KNOW balanced

• low cal • ibre • 3 of 5-a-day PER SERVING 429 kcals • fat 18g

• saturates 4g • carbs 38g • sugars 8g • ibre 8g • protein 24g

• salt 1.1g