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Hot roll sandwich with chicken, eggplant and nut sauce

8 servings

25 minutes

Hot roll sandwich with chicken, eggplant, and nut sauce is an unusual dish of Japanese cuisine that combines rich flavors and textures. Tender chicken fillet is fried to a golden crust, while eggplants absorb spices and gain softness and a slight sweetness. The nut sauce made from cashews and pine nuts adds a creamy texture and a spicy aroma. Crunchy vegetables – cucumber, celery, and iceberg – refresh the taste, while the 'Taco' wrap carefully envelops all the ingredients, creating a convenient and appetizing format. This roll sandwich is perfect for a hearty lunch or a light snack, offering harmony of Japanese culinary traditions and an original gastronomic experience.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
472.8
kcal
30.6g
grams
34g
grams
11.5g
grams
Ingredients
8servings
Eggplants
1 
pc
Taco Flatbreads
4 
pc
Chicken thigh fillet
6 
pc
Celery
 
to taste
Tomatoes
1 
pc
Iceberg lettuce
 
to taste
Cashew
100 
g
Cucumbers
1 
pc
Honey
1 
tbsp
Mayonnaise
1 
tbsp
Pine nuts
50 
g
Apple cider vinegar
0.5 
tsp
Olive oil
2 
tbsp
Nut butter
1 
tsp
Salt
 
to taste
Ground black pepper
 
to taste
Seasonings
 
to taste
Cooking steps
  • 1

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

    Required ingredients:
    1. Cashew100 g
    2. Pine nuts50 g
    3. Mayonnaise1 tablespoon
    4. Honey1 tablespoon
    5. Apple cider vinegar0.5 teaspoon
    6. Nut butter1 teaspoon
    7. Salt to taste
    8. Seasonings to taste
  • 2

    Heat a pan with a spoon of olive oil, cut the thigh fillet into small pieces, salt, season, fry on high heat until half-cooked, then reduce the heat to low and leave.

    Required ingredients:
    1. Chicken thigh fillet6 pieces
    2. Salt to taste
    3. Ground black pepper to taste
    4. Olive oil2 tablespoons
  • 3

    Slice the eggplants into small pieces and rub with salt. Increase the heat to maximum, pour another tablespoon of olive oil into the pan with the chicken, add the eggplants, and fry, frequently turning the eggplant slices and chicken until a crust forms. Remove the pan from the heat.

    Required ingredients:
    1. Eggplants1 piece
    2. Salt to taste
    3. Olive oil2 tablespoons
  • 4

    Place the flatbreads on a leaf of iceberg lettuce, top with (in a line) chicken and eggplant; slice the tomato into flat wedges, cucumber and celery into strips, and place a few wedges and strips on each flatbread.

    Required ingredients:
    1. Taco Flatbreads4 pieces
    2. Iceberg lettuce to taste
    3. Chicken thigh fillet6 pieces
    4. Eggplants1 piece
    5. Tomatoes1 piece
    6. Cucumbers1 piece
    7. Celery to taste
  • 5

    Spread the nut sauce over the uncovered surface of the flatbreads. Roll them up.

    Required ingredients:
    1. Honey1 tablespoon
    2. Mayonnaise1 tablespoon
    3. Cashew100 g
    4. Pine nuts50 g
    5. Apple cider vinegar0.5 teaspoon
    6. Nut butter1 teaspoon

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