Chicken, kidney bean, and eggplant wraps

Ingredients for 2 servings:

• 2 wraps
• 450 g chicken fillet(s)
• 1 m.-large eggplant(s)
• 4 mushrooms
• 1 small jar of sweet and sour pickled corn cobs
• 2 garlic cloves, finely chopped
• ½ can kidney beans
• some Chinese cabbage
• 2 large onions, red
• e.g. chili sauce, hot
• 1 cup mild yogurt
• 1 pack of gratin cheese
• some olive oil
• some white wine
• salt and pepper
• curry powder
• Paprika powder, sweet
• chili powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 200 degrees Celsius. If available, use the grill function. Wash the eggplant, cut it into thin slices lengthwise, and then toss it with some garlic, olive oil, salt, pepper, and chili powder. Clean and slice the mushrooms. Halve the baby corn. Add a little oil to the baking dish and arrange the eggplant slices, mushrooms, and baby corn in it. Bake in the preheated oven until everything has taken on some color, about 10 minutes. Toss the chicken with the finely chopped garlic, olive oil, salt, pepper, chili powder, paprika, and curry powder. Slice the red onions into rings and fry them in a pan with a little olive oil. Then remove them from the pan. Wash the kidney beans and fry them in olive oil in a pan until they have browned. Then remove them from the pan. Brown the chicken in the pan with olive oil. Once it has browned, deglaze with a little white wine and let it simmer for a while. In the meantime, finely slice the Chinese cabbage, wash it, drain it, and set it aside. Remove the cooked ingredients from the casserole dish and add the chicken from the pan. Add the eggplant slices, mushrooms, and baby corn from the casserole dish to the pan and brown them. Place the first layer of cheese in the casserole dish over the chicken, then add the red onions and kidney beans, and another layer of cheese on top. Melt the cheese in the oven. Spread the wraps out on a baking tray and place the eggplant slices in the center of each one. Spread the mixture from the casserole dish between the wraps and leave them in the oven until the cheese is completely melted. Then add the Chinese cabbage, yogurt, and hot chili sauce to the wraps, fold them up, and enjoy.