MOROCCAN CHICKEN WRAPS
Farrah’s Premium White Wraps
Boneless chicken breasts (cut into bite-size chunks)
Salt & pepper
Moroccan spice mix
Hummus Eggplant, Tomato & Onion Chutney Olive oil
Place the chicken into a bowl and coat with olive oil, salt & pepper and Moroccan spice mix. Set aside to marinate.
Prepare the chutney by sautéing onion in oil with salt & pepper in a large pan over medium heat until golden brown.
Add in the eggplant and more salt until the eggplant is light golden-brown. Next, add in the diced tomatoes and sauté until everything begins to break down and resemble a deeper golden-brown chutney, before adding the garlic and sautéing for a further 2 minutes.
Finally, add in the garlic, and sauté for an additional 2 minutes. Finish the chutney with the lemon juice, mint and a drizzle of olive oil to make it glossy and rich.
Grill the chicken until it is slightly charred and cooked through.
Assemble Wraps by spreading with a generous amount of the hummus, then adding the chicken, chutney and mint.
Secure with toothpicks or wrap in parchment paper to hold the wraps together.