Make Marrakesh magic! These toasted coconut wraps are smeared with flavoursome DIY babaganoush, glorious fried mince, a tangy cucumber & green leaf salad, and sprinkles of crispy chickpeas. Sliced mint leaves top this wrap off with a beautifully fresh fragrance.
Moroccan-style Chicken Wrap
Moroccan-style Chicken Wrap
with homemade babaganoush, chickpeas & mint
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Aubergine
- Chicken
- Chickpeas
- Coconut Wraps
- Cucumber
- Free-Range Chicken Mince
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- NOMU Moroccan Rub
- Red Wine Vinegar
- Salad Leaves
- Spring Onion
- Spring Onions
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Sugar/Sweetener/Honey (optional)
ROAST IT
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ of the Moroccan rub and some seasoning. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
ROAST AGAIN!
When the Aubergine has 15 minutes remaining, place the drained chickpeas and the whole, unpeeled garlic cloves on another roasting tray. Coat in oil, some seasoning, and spread out in a single layer. Pop in the hot oven for the remaining roasting time until crispy and caramel in colour.
FRY IT
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and the remaining rub and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned and cooked through, stirring occasionally. Season and cover to keep warm.
BABAGANOUSH
In a blender, combine ½ of the roasted Aubergine chunks, the roasted garlic clove - skin discarded, and the tahini. Blend until smooth. Season and add a sweetener of choice (optional). Place the rinsed leaves into a salad bowl with ½ of the sliced mint, the cucumber sticks, and the red wine vinegar. Drizzle over some oil, season, and toss well to combine.
TOAST IT
Place a clean, dry pan over a medium-high heat. When hot, dry toast the coconut wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm.
WRAP IT UP
Lay down the toasty wraps and smear a good helping of babaganoush over one side. Top with the fried mince, the dressed salad, the remaining Aubergine and some crispy chickpeas. Finish off with a sprinkling of the remaining sliced mint and spring onion. Fold up and dig in Chef!
ROAST IT
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ of the Moroccan rub and some seasoning. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
ROAST AGAIN!
When the Aubergine has 15 minutes remaining, place the drained chickpeas and the whole, unpeeled garlic cloves on another roasting tray. Coat in oil, some seasoning, and spread out in a single layer. Pop in the hot oven for the remaining roasting time until crispy and caramel in colour.
FRY IT
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and the remaining rub and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned and cooked through, stirring occasionally. Season and cover to keep warm.
BABAGANOUSH
In a blender, combine ½ of the roasted Aubergine chunks, the roasted garlic cloves - skins discarded, and the tahini. Blend until smooth. Season and add a sweetener of choice (optional). Place the rinsed leaves into a salad bowl with ½ of the sliced mint, the cucumber sticks, and the red wine vinegar. Drizzle over some oil, season, and toss well to combine.
TOAST IT
Place a clean, dry pan over a medium-high heat. When hot, dry toast the coconut wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm.
WRAP IT UP
Lay down the toasty wraps and smear a good helping of babaganoush over one side. Top with the fried mince, the dressed salad, the remaining Aubergine and some crispy chickpeas. Finish off with a sprinkling of the remaining sliced mint and spring onion. Fold up and dig in Chef!
ROAST IT
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ of the Moroccan rub and some seasoning. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
ROAST AGAIN!
When the Aubergine has 15 minutes remaining, place the drained chickpeas and the whole, unpeeled garlic cloves on another roasting tray. Coat in oil, some seasoning, and spread out in a single layer. Pop in the hot oven for the remaining roasting time until crispy and caramel in colour.
FRY IT
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and the remaining rub and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned and cooked through, stirring occasionally. Season and cover to keep warm.
BABAGANOUSH
In a blender, combine ½ of the roasted Aubergine chunks, the roasted garlic cloves - skin/s discarded, and the tahini. Blend until smooth. Season and add a sweetener of choice (optional). Place the rinsed leaves into a salad bowl with ½ of the sliced mint, the cucumber sticks, and the red wine vinegar. Drizzle over some oil, season, and toss well to combine.
TOAST IT
Place a clean, dry pan over a medium-high heat. When hot, dry toast the coconut wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm.
WRAP IT UP
Lay down the toasty wraps and smear a good helping of babaganoush over one side. Top with the fried mince, the dressed salad, the remaining Aubergine and some crispy chickpeas. Finish off with a sprinkling of the remaining sliced mint and spring onion. Fold up and dig in Chef!
ROAST IT
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ of the Moroccan rub and some seasoning. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
ROAST AGAIN!
When the Aubergine has 15 minutes remaining, place the drained chickpeas and the whole, unpeeled garlic cloves on another roasting tray. Coat in oil, some seasoning, and spread out in a single layer. Pop in the hot oven for the remaining roasting time until crispy and caramel in colour.
FRY IT
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and the remaining rub and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned and cooked through, stirring occasionally. Season and cover to keep warm.
BABAGANOUSH
In a blender, combine ½ of the roasted Aubergine chunks, the roasted garlic cloves - skin/s discarded, and the tahini. Blend until smooth. Season and add a sweetener of choice (optional). Place the rinsed leaves into a salad bowl with ½ of the sliced mint, the cucumber sticks, and the red wine vinegar. Drizzle over some oil, season, and toss well to combine.
TOAST IT
Place a clean, dry pan over a medium-high heat. When hot, dry toast the coconut wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm.
WRAP IT UP
Lay down the toasty wraps and smear a good helping of babaganoush over one side. Top with the fried mince, the dressed salad, the remaining Aubergine and some crispy chickpeas. Finish off with a sprinkling of the remaining sliced mint and spring onion. Fold up and dig in Chef!
Frequently Asked Questions
What is the preparation time for Moroccan-style Chicken Wrap?
The preparation time for Moroccan-style Chicken Wrap with homemade babaganoush, chickpeas & mint is between 20 and 35 minutes.
What is the total time required to make Moroccan-style Chicken Wrap with homemade babaganoush, chickpeas & mint?
The total time required to make Moroccan-style Chicken Wrap with homemade babaganoush, chickpeas & mint is between 45 and 60 minutes.
How many servings does Moroccan-style Chicken Wrap provide?
4 servings
What are the main ingredients in Moroccan-style Chicken Wrap?
Aubergine, Chicken, Chickpeas, Coconut Wraps, Cucumber, Free-Range Chicken Mince, Fresh Mint, Garlic Clove, Garlic Cloves, NOMU Moroccan Rub, Red Wine Vinegar, Salad Leaves, Spring Onion, Spring Onions, Tahini
What is the nutritional information of Moroccan-style Chicken Wrap?
Calories: 782, Carbs: 83 grams, Fat: grams, Protein: 45.9 grams, Sugar: 21.1 grams, Salt: 1164 grams
How do I prepare Moroccan-style Chicken Wrap?
BABAGANOUSH: In a blender, combine ½ of the roasted aubergine chunks, the roasted garlic cloves - skins discarded, and the tahini. Blend until smooth. Season and add a sweetener of choice (optional). Place the rinsed leaves into a salad bowl with ½ of the sliced mint, the cucumber sticks, and the red wine vinegar. Drizzle over some oil, season, and toss well to combine. ROAST AGAIN!: When the aubergine has 15 minutes remaining, place the drained chickpeas and the whole, unpeeled garlic cloves on another roasting tray. Coat in oil, some seasoning, and spread out in a single layer. Pop in the hot oven for the remaining roasting time until crispy and caramel in colour. ROAST IT: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, ½ of the Moroccan rub and some seasoning. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. FRY IT: Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and the remaining rub and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned and cooked through, stirring occasionally. Season and cover to keep warm. TOAST IT: Place a clean, dry pan over a medium-high heat. When hot, dry toast the coconut wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm. WRAP IT UP: Lay down the toasty wraps and smear a good helping of babaganoush over one side. Top with the fried mince, the dressed salad, the remaining aubergine and some crispy chickpeas. Finish off with a sprinkling of the remaining sliced mint and spring onion. Fold up and dig in Chef!
What should be prepared from my kitchen to make Moroccan-style Chicken Wrap?
Aubergine, Chicken, Chickpeas, Coconut Wraps, Cucumber, Free-Range Chicken Mince, Fresh Mint, Garlic Clove, Garlic Cloves, NOMU Moroccan Rub, Red Wine Vinegar, Salad Leaves, Spring Onion, Spring Onions, Tahini
How many calories does Moroccan-style Chicken Wrap have?
782 calories
How much fat content does Moroccan-style Chicken Wrap have?
grams
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