Turmeric Chicken Wrap with Eggplant, Tomatoes, and Cucumbers

Fattoush, a traditional Middle-Eastern salad of summer vegetables and pita, gets the wrap treatment in this week's dinner.

What You Get
Turmeric marinated chicken
Lavash wraps
Sumac yogurt
Harissa spice
Eggplant
Tomatoes
Cucumber
Lemon
Mint

What You'll Need
Olive oil
Salt

Allergen Note: Contains milk, wheat.

Step 1: Preheat your oven to 425°F. Line a sheet pan with foil, and drizzle over 1 tbsp of olive oil and spread to coat the pan. Arrange the marinated chicken on the pan, leaving space in between each piece.

Step 2: Cut the eggplant into bite-sized pieces and add to a medium bowl. Toss with 2 tbsp of olive oil and a few pinches of salt, and add to the sheet pan with the chicken. Bake for 30 minutes, or until the chicken is cooked through and the eggplant is creamy and soft.

Step 3: While the chicken and eggplant are roasting, cut the cucumbers and tomatoes into bite-sized pieces. Toss the veggies in a bowl with a generous pinch of salt, a squeeze of lemon, and 2 tbsp of olive oil. Allow to sit while you finish everything up.

Step 4: Once the chicken is done roasting, transfer to a cutting board and let rest for 3-4 minutes before. Meanwhile, warm the lavash for a few minutes in the oven. Add the eggplant to the bowl with the tomatoes and cucumbers, along with a few torn mint leaves and toss gently. Taste for seasoning, and adjust with salt and lemon juice as needed.

Step 5: Assemble the wraps! Top lavash with chicken, spoonfuls of fattoush salad, and a heavy dollop of sumac yogurt. Roll up the lavash to eat as a wrap, or just assemble as a salad and use torn lavash as crackers.