Moroccan Chicken wraps

Farrah’s 10.5” Flour Tortillas
Boneless chicken breasts (cut into bite-size chunks)
Olive oil
Salt & pepper
Garlic (crushed)
Lemon zest
Lemon juice
Moroccan spice mix

Hummus Eggplant, Tomato & Onion Chutney Olive oil
Onion (sliced)
Eggplant (diced)
Tomatoes (diced)
Garlic (crushed)
Lemon juice
Mint (chopped)

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 tortillas 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.