Chicken & Roasted Eggplant Wrap

Chicken & Roasted Eggplant Wrap

Chicken & Roasted Eggplant Wrap

Earlier today I posted a recipe for Roasted Eggplant Spread, my take on a spread or dip similar to baba ganoush. This wrap is my favorite way to use up that spread! Sure, you could make any kind of wrap imaginable with that stuff and it would taste good, but this is the way I like it.

If you already have the eggplant spread made up, this is super fast to put together. It’s one of my favorite meals to bring to work for lunch, even though there isn’t any mayo or cheese in it. I promise you won’t miss them. : )

The veggies I use in the wrap usually vary depending on what veggies come in my Hungry Harvest* delivery, but my non-negotiable ingredients are: chicken, roasted eggplant spread, roasted tomatoes, something crunchy.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

Chicken & Roasted Eggplant Wrap

Chicken & Roasted Eggplant Wrap – The Filling

Ingredients:

  • Tortilla (I prefer whole grain or wheat)
  • Roasted or grilled chicken breast (rotisserie chicken works super well)
  • Roasted tomatoes
  • Roasted Eggplant Spread
  • Lettuce
  • Raw bell pepper

Instructions:

  • Make the Roasted Eggplant Spread (linked above) and roast the tomatoes. I usually make them at the same time. To roast the tomatoes:
    • Cut tomatoes in half, length-wise. Coat in oil and transfer to a baking sheet, make sure the tomatoes are not touching. Roast at 400-425 degrees for about 20 minutes.
  • Place tortilla on counter or cutting board and spread the eggplant mixture on the center of the tortilla and then pile on the meat and veggies! I usually start with the lettuce, then chicken, then the rest.
  • That’s it. You’re done. All you have to do is roll it up and eat!

Happy Munching : )

Roasted Eggplant Spread

Roasted Eggplant Spread

Roasted Eggplant Spread

Oh eggplants, you wonderful weird looking vegetable. For the longest time I thought I absolutely hated you. Thanks to Hungry Harvest* and my boyfriend’s eggplant parm skills, I have turned a new leaf. Now I look forward to gobbling up this oddly shaped plant.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

Once I finally discovered my love for eggplant, I found my self always making the same (fairly unhealthy) meal – eggplant parm. I started to become bored with it, and began to get creative. My first stab at re-inventing my eggplant experience was to make a healthier and more fun version of eggplant parm: Eggplant Dippers (whole 30 compliant).

But the fun didn’t stop there! The dippers are great and all, but I wanted to find a way to eat eggplant that didn’t require tomato sauce. I found some recipes online for baba ganoush and was intrigued. Unfortunately, I didn’t have all the ingredients necessary to follow the recipe. Instead I made my own version! I wouldn’t call it baba ganoush, though.

This roasted eggplant spread is super tasty and has a little bit of a kick. I love to use it in wraps (Chicken & Roasted Eggplant Wrap) in place of mayo. It brings a great moisture to the wrap or sandwich and a really wonderful flavor. You could also use this as a dip with veggies and pita bread! Get creative with it. : )

Ingredients:

  • 1 large eggplant
  • 3 garlic cloves
  • Juice of 1/2 a lemon
  • 1 TBSP chopped parsley
  • 1 TSP cumin
  • Cayenne (to preference)
  • Salt + Pepper
  • Olive oil

Instructions:

  • Preheat oven to 450 degrees.
  • Slice eggplant in half (length wise) and place skin-side up on an oiled baking sheet (I like to line the pan with foil as well)
  • Lightly coat the skin with oil
  • Coat garlic cloves lightly in oil and wrap in a small piece of tin foil – place on the baking sheet with the eggplant.
  • Roast eggplant and garlic on the top rack for 20 minutes. The skin of the eggplant should become charred and the flesh soft.
  • Remove eggplant and garlic from the oven and allow it to cool.
  • Using a spoon, scoop the eggplant flesh out of the skin. Discard skin, and transfer the flesh into a blender or food processor.
  • Add roasted garlic, lemon juice, parsley and spices to the blender. Blend until smooth or desired consistency.
  • Done! Now dip those veggies in the mix, or spread it on your sandwhich!

Happy Munching : )

 

Confessions of a Mother Runner

I am linking with Confessions of a Mother Runner for Meatless Monday!

 

Eggplant Dippers (whole 30 compliant)

Eggplant Dippers

Eggplant Dippers

Eggplant is one of those veggies that many people think are weird and gross. I sure used to think that. Luckily, one day I received an eggplant by mistake in my Hungry Harvest* delivery, and my boyfriend used it to make eggplant parmesan for dinner. It was delicious. Sure, it was breaded and smothered in cheese, but it totally changed my mind about eggplant.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

This is my healthier take on an eggplant/tomato sauce dish and it’s Whole30 compliant. I chose to turn the eggplant into dipping sticks because they’re fun, but you could really cut them into whatever shape pleases you. The strips are “breaded” with coconut flour and almond meal instead of breadcrumbs, and there is no cheese! If you’re not sure where to purchase coconut flour or almond meal, click the links to order them on Amazon – I typically get mine from HomeGoods.

You could use store-bought marinara or tomato sauce for this dish, but I used my Hidden Veggies Tomato Sauce. Just make sure it’s a sauce that doesn’t have any weird extra junk or sugar in it!

Eggplant Dippers (whole30 compliant)

Eggplant Dippers (whole30 compliant)

Ingredients:

  • 1 large eggplant
  • 3 eggs, whisked
  • 2 TBSP salt
  • “Breading”:
  • 1 cup Hidden Veggies Tomato Sauce or store bought marinara
  • Olive oil
  • Optional: Fresh herbs to garnish (basil)

Instructions:

  • Preheat oven to 350 degrees.
  • Slice eggplant into strips that are roughly an inch thick on all sides.
  • Place eggplant strips into a pasta strainer and coat with 2 TBSP salt. Mix together and set aside for 15 minutes to expel moisture from the eggplant.
  • Prepare: Whisk eggs together in a large bowl; combine coconut flour, almond meal, cayenne, salt and pepper on a plate or shallow dish.
  • Remove eggplant from pasta strainer and transfer to the bowl of whisked eggs. Mix until the eggplant is completely coated with egg.
  • One by one, place each eggplant strip into the “breading” and coat the strip with the mixture.
  • Place breaded eggplant strips onto an oiled baking sheet, make sure they aren’t touching.
  • Bake eggplant strips for 20 minutes, then remove from oven.
  • Place a skillet on the stove-top over medium heat. Make a shallow pool of oil in the skillet, about 1/4 an inch.
  • Once oil is hot, place eggplant strips into the oil. Let cook for 1-2 per side, rotating so that each side gets crisp.
  • Remove from pan, serve over mixed greens with warm Hidden Veggies Tomato Sauce or marinara sauce.

Happy dipping! : )

Confessions of a Mother Runner

I am linking with Confessions of a Mother Runner for Meatless Monday!

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.