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Three chicken wraps on a plate

Chicken wraps

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pile chicken, charred aubergine, tomatoes, red onion and avocado into a tortilla to make these quick and easy wraps. Full of veg, they're perfect family food

Nutrition: Per serving
low inkcal429
high infibre8g


  • 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 flour tortilla wraps
  • 4 tomatoes, thinly sliced
  • 1 avocado, stoned, peeled and sliced


  • STEP 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.

  • STEP 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 1½cm thickness. Rub all over 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.

  • STEP 3

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

Recipe from Good Food magazine, January 2021

Goes well with


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A star rating of 5 out of 5.3 ratings

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