Poke eggplant and chicken wrap
Ingredients for 4 portions
- 4 sheets of dried seaweed nori
- 1 eggplant
- 1 grilled red pepper
- 150g cooked chicken
- 2 sprigs of mint
- 5 ts Kikkoman Poke Sauce
- 1 ts olive oil
Cut the eggplant in 1/2 cm slices, brush them with oil. Place them on roasting pan and them grill in the oven during 3 minutes on each side. Remove from the oven and let cool down.
Slice the chicken and brush it with 2 ts of Poke Sauce, cut the pepper in larger slices. Remove the mint leaves.
Place the eggplant slices, the mint leaves, the pepper, the chicken with the sauce on the nori sheets and roll them while keeping the mixture inside.
Cut the wrap in pieces and serve it with the Poke Sauce in a cup with black radish slices and salad leaves.