Chicken and Sundried Tomato Wraps | RICARDO

Ingredients

• 10 oil-packed sundried tomato halves, drained
• 2 tablespoons (30 ml) rice vinegar
• 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) vegetable oil
• 1/4 cup (60 ml) mayonnaise
• 1/2 teaspoon (2.5 ml) of sambal oelek or harissa
• 1 small eggplant, cut into 1/4-inch (1/2-cm) thick slices
• 1/3 cup (75 ml) olive oil
• 4 large 9-inch (23-cm) tortillas
• 1 cup (250 ml) shredded cooked chicken
• 1/4 lb (115 g) sliced sharp cheddar cheese
• 12 fresh basil leaves
• 4 romaine lettuce leaves
• Salt and pepper