Preparation time:
10 mins
Cooking time:
10 mins
Poached Chicken, Mozzarella and Basil Flatbreads with Eggplant & Tomato Relish
By Sophie Hansen
  • 8 wholemeal tortilla wraps
  • 1 x jar Beerenberg Eggplant and Tomato Relish
  • 2 bulbs mozzarella, torn into small pieces
  • 2 Roma tomatoes, thinly sliced
  • 2 chicken breasts, poached then shredded (you can reference this link
  • 1 handful basil leaves, roughly chopped
  • 4 tbsp olive oil

One of the easiest and tastiest snacks or light meals around, my family loves these toasted flat breads with pretty much any filling but especially this one!

Spread the base of one tortilla with a generous amount of the Beerenberg Eggplant and Tomato Relish, top with a quarter of the mozzarella, tomato slices, shredded chicken and basil leaves and then ‘close’ with a tortilla ‘lid'..

Repeat with remaining tortillas. Heat a tablespoon of the olive oil in a medium-sized, heavy-based saucepan and fry the tortillas for a couple of minutes on each side, turning carefully to keep all the filling inside!

Cut into quarters (a pizza cutter is great for this) and serve with a sprinkle of sea salt and a little extra Eggplant and Tomato Relish.