Chicken Garlic Wraps

Directions Print

1. Cut eggplant into lengthwise wedges depending on size of the eggplant, you want about 1½ x 1½-inch. Deep fry at 350°F until golden brown, about 2-3 minutes. Reserve hot.
2. Place chicken in a mixing bowl; add ras el hanout, salt and oil, and toss. Grill until internal temperature reaches 165°F; slice.
3. Take Saluf Bread and spread with Garlic Sauce. Add sliced chicken and Mediterranean Tomato Salad; drizzle with Tahini Sauce and add eggplant wedge. Wrap the bread around fillings.

Saluf Flatbread

Yield: 4½ ounces

1. Proof the dough ball in the refrigerator for 12 hours. Cut into 4 balls weighing 4½-5 ounces each.
2. Stretch the dough with oil until it is ¼-inch thick and season with salt. Grill for 10 seconds on each side.
3. When it cools down, wrap it and keep refrigerated

Garlic Sauce

1. Add and mix all the ingredients, except the oil, in a robot coupe.
2. Drizzle avocado oil in a slow and steady stream into the robot coupe while ingredients are mixing.

Mediterranean Tomato Salad

Yield: 1 pound

1. In mixing bowl, add all the ingredients and toss. Transfer to a container and keep it cold.

Tahini Sauce

Yield: 32 ounces

1. Add all the ingredients and 2 cups water to a robot coupe. Mix until smooth and creamy.