Aubergine and Chicken Wrap with Poke Sauce
Our new Poke Sauce is based on Kikkoman soy sauce, sesame oil, and a hint of chilli. It has a sweet-savoury flavour that complements the chicken and mint in this tasty rolled up snack
- Serves4
- Preparation Time15 mins
- Cooking Time6 mins
Nutrition per serving
- Energy215 Kcals
Ingredients
- 4 sheets of nori (dried seaweed)
- 1 aubergine
- 1 grilled red pepper
- 150g cooked chicken
- 2 sprigs of mint
- 5 tsp Kikkoman Poke Sauce
- 1 tbsp olive oil
Method
Cut the aubergine into 1/2 cm slices and brush them with oil. Place them under the grill for 3 minutes each side. Remove and leave to cool.
Slice the chicken and brush with 2 tsp of Kikkoman Poke Sauce. Cut the pepper into large slices. Pluck the mint leaves.
Place the aubergine slices, mint leaves, pepper and chicken on nori sheets and roll them around the mixture.
Cut the wrap in half and serve it with Poke Sauce, radish slices and salad on the side.
Learn more about poke sauce with our poke
bowl guide
