- 4 free-range chicken breasts
- 250 ml Woolworths ginger and Peppadew relish
- 2 T olive oil
- 1 brinjal
- 125 ml plain yoghurt
- 2 garlic cloves, crushed
- 2 T lemon juice
- 4 wraps, toasted
- 4 tomatoes, quartered
- coriander, to garnish
Preheat the oven to 180°C.
Marinate the chicken in the ginger and Peppadew relish and 1 T olive oil for 30 minutes. Grill or braai until cooked through.
Roast the brinjal until blistered and soft. When cool enough to handle, scoop out the flesh. Mix the flesh with the yoghurt, garlic, lemon juice and remaining olive oil.
To assemble, spread each wrap with baba ganoush and top with slices of chicken and fresh tomato.
Cook's note: You can buy Woolies ginger and Peppadew rilish online or instore. If you can't find it, chop a small bottle of Peppadews finely with 1 T of grated ginger, half a finely chopped red onion, 1 T of sugar and salt and pepper. Let is sit for about 30 minutes before using.