Harissa-baked chicken flatbreads

Ingredients

• 150g Greek yoghurt
• 2 Garlic cloves
• 4 tsp Harissa paste
• 1 Lime
• 4 Chicken breast fillets
• 1 tbsp Olive oil
• 1 Aubergine
• 1 Courgette
• 1 tsp Ground coriander
• 4 Seeded tortilla wraps
• 1/2 x 28g pack Fresh coriander

Method

1. 1Preheat the oven to 200C, gas mark 6. Mix together the Greek yoghurt, garlic, harissa, lime zest and juice. Season and add the chicken, stirring until coated. Marinate for 10 minutes.
2. 2Place the chicken on a baking tray, spoon any excess marinade on top and bake for 25 minutes or until cooked through with no pink meat.
3. 3Meanwhile, heat the oil in a frying pan and cook the aubergine, courgette and ground coriander for 4-5 minutes until tender and golden brown.
4. 4Warm the wraps, top with the vegetables, sliced chicken and extra yoghurt, then sprinkle with fresh coriander and serve with extra lime wedges. Can also be made with halloumi for a meat-free version.