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Spicy eggplant wraps

Spicy eggplant wraps

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Eggplant

2 medium, cut into 7mm thick slices

Red cabbage

2 cup(s), (170g), shredded

Carrot(s)

1 large, shredded

Fresh chives

1 tbs, chopped

Lime juice

1 tbs

Whole grain wrap

160 g, (4 x 40g wraps)

Reduced-fat hummus

⅔ cup(s), (160g)

Sriracha sauce

1 tbs, (see tip)

99% fat-free, plain or natural yoghurt, unsweetened

⅔ cup(s), (160g)

Fresh coriander

½ cup(s), sprigs

Lime(s)

1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray eggplant with oil. Cook eggplant for 2 minutes each side or until tender and lightly charred. Set aside.
  2. Meanwhile, combine cabbage, carrot, chives and juice in a large bowl.
  3. Warm wraps on grill for 1 minute each side. Spread wraps with hummus and top with eggplant and slaw mixture. Drizzle with chilli sauce and yoghurt. Sprinkle with coriander and roll to enclose filling. Serve with lime wedges.

Notes

Tip: Sriracha is an Asian hot chilli sauce available at the supermarket.

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