Take the eggplant and peppers and cut into pieces. Peel and chop the shallots.

Heat the oil in a snacks- or casserole and fry the chicken until browned. Fry the shallots for 1 minute.
Add the eggplant and peppers and cook for about 3 minutes at high temperature. Add the tandoori
curry paste and cook, stirring for 2 minutes on medium-high temperature. Add 3-4 tablespoons of
water and cook over low heat until tender about 12 minutes. Spoon the mixture occasionally.

Halve the pepper, if necessary remove the seeds and chop the pepper finely. Cut the tomatoes finely
and leave the water in a strainer tomato leaks.

Peel the avocado and remove the pit. Mash the pulp and add the tomato and red pepper to taste
the avocado.

Remove the wraps from its packaging and sprinkle with water. Heat the wraps on both sides, about
15 seconds in a frying pan. Or heating each 10 seconds in the microwave at 750 Watts or 1 minute in
multiple wraps.

Brush the warm wrap with avocado spread and spoon the vegetable mixture. Fold the bottom of the
wrap inside, then fold the sides towards each other.

Sprinkle the vegetables with some chopped coriander before rolling up the wraps.