- 3/4 pound [340 g] boneless chicken thighs, cut into strips
- 1 small unpeeled Italian eggplant, rinsed and finely sliced
- 1 [10-ounce / 284-g] package fresh spinach, stem removed, rinsed and drained
- 1 clove garlic, minced
- 1 teaspoon [5 mL] olive oil [optional]
- 4 large flour tortillas
- 1/2 cup [125 mL] preserved mild roasted peppers, chopped
- 1/2 cup [1115 g] Italian 4-cheese grated cheese
- Freshly ground pepper, to taste
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- Into a large non-stick frying pan, over medium heat, saute together chicken strips and eggplant slices for about 3 minutes.
- Steam spinach for 5 minutes, until soft; well drain and coarsely chop.
- Add garlic and, if desired, olive oil.
- Evenly spread spinach mixture over tortillas; top with chicken strips and eggplant slices.
- Garnish with chopped mild roasted peppers; sprinkle with grated cheese and freshly ground pepper.
- Broil until cheese is golden and serve.
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