What are the main ingredients in Moroccan-style Chicken Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Sugar/Sweetener/Honey (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Sugar/Sweetener/Honey (optional)

Moroccan-style Chicken Wrap

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

with homemade babaganoush, chickpeas & mint

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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)

Serves 1

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!

Aubergine - 250g
NOMU Moroccan Rub - 10ml
Chickpeas - 60g
Garlic Clove - 1
Free-range Chicken Mince - 150g
Tahini - 15ml
Salad Leaves - 20g
Fresh Mint - 4g
Cucumber - 50g
Red Wine Vinegar - 10ml
Coconut Wraps - 2
Spring Onion - 1

Download the Recipe

Serves 2

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!

Aubergine - 500g
NOMU Moroccan Rub - 20ml
Chickpeas - 120g
Garlic Cloves - 2
Free-range Chicken Mince - 300g
Tahini - 30ml
Salad Leaves - 40g
Fresh Mint - 8g
Cucumber - 100g
Red Wine Vinegar - 20ml
Coconut Wraps - 4
Spring Onions - 2

Download the Recipe

Serves 3

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!

Aubergine - 750g
NOMU Moroccan Rub - 30ml
Chickpeas - 180g
Garlic Cloves - 3
Free-range Chicken Mince - 450g
Tahini - 45ml
Salad Leaves - 60g
Fresh Mint - 12g
Cucumber - 150g
Red Wine Vinegar - 30ml
Coconut Wraps - 6
Spring Onions - 3

Download the Recipe

Serves 4

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!