Hot Chicken, Eggplant, and Nut Sauce Roll-Sandwich

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

If desired, the finished tortillas can be toasted in a hot skillet without oil for 20–30 seconds on each side. The nut sauce can be prepared in advance and used, for example, in dishes with turkey along with cranberry sauce.

Ingredients

Eggplants - 1 piece
Tortillas - 4 pieces
"Petelinka Thigh Fillet" - 6 pieces
Celery salt - to taste
Potato - 1 piece
Iceberg Lettuce - to taste
Macadamia Nuts - 3.5 oz
Courgette - 1 piece
Honey - 1 tablespoon
Mayonnaise - 1 tablespoon
Pistachios - 1.8 oz
Apple Cider Vinegar - ½ teaspoon
Olive Oil - 2 tablespoons
Vegetable Oil - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste
Spices - to taste

Step by Step guide

Step 1

For the sauce, grind the cashews and pine nuts in a blender or mortar, mix with mayonnaise, honey, vinegar, nut oil, season with salt and spices.

Step 2

Heat a skillet with a tablespoon of olive oil, cut the thigh fillets into small pieces, season with salt and spices, and fry over high heat until partially cooked, then reduce the heat to low and keep warm.

Step 3

Slice the eggplant into small pieces and sprinkle with salt. Increase the heat to maximum, pour another tablespoon of olive oil into the skillet with the chicken, add the eggplant, and, frequently turning the eggplant slices and chicken, fry until golden brown. Remove the skillet from the heat.

Step 4

Place a leaf of iceberg lettuce on each tortilla, top with a line of chicken and eggplant; slice the tomato into flat wedges, and cut the cucumber and celery into strips, placing a few wedges and strips on each tortilla.