Chicken Tikka And Eggplant Wrap - cooking recipe

Ingredients

3/4 cup Greek yogurt
1-2 tbsp tikka curry paste
2 tsp tomato paste
2 (5 oz) skinless chicken breasts, cut into strips
1 None yellow pepper, seeded, sliced
1/2 None eggplant, thinly sliced
1 tbsp olive oil
2 None flour tortillas, warmed
2 None green onions, sliced
2 tbsp fresh mint leaves, chopped
None None mixed greens, to serve

Preparation

Preheat broiler. Mix together 1/3 cup yogurt, curry paste and tomato paste. Add chicken and toss to combine. Arrange on a foil-lined baking tray.
Arrange pepper and eggplant on a baking tray and drizzle with olive oil. Broil for 4-5 mins, until lightly charred. Set aside. Broil chicken for 5-8 mins, turning, until lightly charred and cooked through. Distribute chicken and vegetables between tortillas.
Mix together remaining yogurt, green onions and mint. Season then drizzle over wraps. Fold tortillas over filling. Serve with remaining dressing and mixed greens.