Begin by gathering and prepping all of your chicken wrap ingredients according to the ingredient list above to have ready and organized for use.

Place the chunks of chicken into a bowl, and add about 1 to 2 tablespoons of the olive oil. Next, add a couple of pinches of salt and black pepper, and the rest of the ingredients up to and including the pinch of cayenne pepper, and toss the ingredients well to coat.

Skewer the chicken pieces as equally as possible onto wooden or metal skewers. Set the chicken aside to marinate for 20 to 30 minutes, or even overnight if you're doing this ahead.

While the chicken marinates, gather and prep your ingredients for the eggplant and tomato chutney according to the ingredient list above to have ready and organized for use.

To prep the chutney, place a large, non-stick skillet over medium-high heat, and add in about 3 tablespoons of the olive oil. Once the oil is hot, add in the sliced onions, plus a pinch of salt and pepper, and saute for about 5 to 6 minutes until a light, golden-brown.

Next, add in the diced eggplant, plus a pinch of salt, and saute it with the onion for about 2 to 3 minutes, or until a light golden-brown and slightly tender (add more olive oil if the mixture seems dry).

Add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and saute the mixture for about 8 minutes, or until everything begins to break down and resemble a 'jam' or a chutney, and is a deeper golden-brown.

Finally, add in the garlic, and saute for an additional 2 minutes, and finish the chutney with the lemon juice and the fresh mint, plus another drizzle of olive oil to make it glossy and rich. Check to see if additional salt and pepper is necessary, then set aside and keep warm until ready to use.

Next, gather and prep all of your ingredients for the spicy hummus spread according to the ingredient list above to have ready and organized for use.

To prepare the spicy hummus spread, place all the ingredients up to and including the pinch of cayenne into the bowl of a food processor, and process for several moments until mostly smooth. With the processor running, slowly add in the olive oil and process until the spread is very smooth, scraping the sides down if necessary.

Transfer the hummus spread into a bowl or container, and set aside until ready to use.

To grill the chicken, heat a grill pan until hot and place the skewers into the pan to grill for a few minutes per side, or until the chicken is slightly charred and cooked through. Place onto a platter to hold.

To assemble the Moroccan chicken wrap, spread a generous amount of the spicy hummus spread over each of the 4 pieces of flatbread (if making all four at once). Next, slide the chicken pieces off of the skewer in a row in the center of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the eggplant and tomato chutney.

Bring the two sides of the flatbread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.