Chicken thigh tortilla wrap with eggplant & pointed pepper
A quick and easy tortilla wrap filled with seared chicken thighs, sautéed eggplant and pointed pepper, all brought together with a creamy tomato-yogurt sauce and fresh sage.
What you need
How Maurice does it
- 1
Slice the chicken thighs into bite-sized pieces and season with chicken seasoning.
- 2
Heat olive oil in a pan over high heat and quickly sear the chicken until browned. Remove the chicken from the pan and set aside.
- 3
In the same pan, add the diced eggplant and sliced pointed pepper. Fry until softened and slightly browned.
- 4
Return the chicken to the pan. Stir in the tomato paste, Greek yogurt, fresh sage, and grated garlic. Season with salt and pepper to taste.
- 5
Let the mixture simmer gently for about 10 minutes, stirring occasionally.
- 6
Warm the tortillas if desired. Place shredded iceberg lettuce onto each tortilla, then spoon the chicken and vegetable mixture on top.
- 7
Roll up the tortillas tightly into wraps. Cut in half diagonally and serve.
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