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RECIPES
| Calories | 180,3 Kcal |
| Fat | 8,19 g |
| of which saturated fat | 2,86 g |
| Carbohydrates | 12,5 g |
| of which sugar | 1,37 g |
| Proteins | 13,1 g |
| Salt | 0,67 g |
| Calories | 180,3 Kcal |
| Fat | 8,19 g |
| of which saturated fat | 2,86 g |
| Carbohydrates | 12,5 g |
| of which sugar | 1,37 g |
| Proteins | 13,1 g |
| Salt | 0,67 g |
Preheat oven to 250ºC, heat above and below. Wash and dice aubergine. Peel the roasted garlic and mash it with a fork in a bowl. Add yogurt and season with salt and pepper. Cut scallion at an angle. Heat a dash of oil in a frying pan and fry the chicken strips over medium heat until fully cooked. Wrap the tortillas in a kitchen towel and heat them in the microwave for 20-30 seconds. You can also heat them in a frying pan. Preheat oven to 250ºC, heat above and below. Wash and dice aubergine. Peel the roasted garlic and mash it with a fork in a bowl. Add yogurt and season with salt and pepper. Cut scallion at an angle. Heat a dash of oil in a frying pan and fry the chicken strips over medium heat until fully cooked. Wrap the tortillas in a kitchen towel and heat them in the microwave for 20-30 seconds. You can also heat them in a frying pan.Cooking step by step
The chicken I:
Cut chicken into strips and chop half of the garlic.
In a bowl, mix the chopped garlic, mustard, 2/3 of the cumin, a pinch of salt, and a dash of oil. Add the chicken strips and let them marinate. 
The aubergine:
Place on a baking tray (on parchment paper if you have). Season with olive oil, the remaining cumin, salt and pepper.
On one side of the tray, place the remaining garlic (unpeeled). Bake until golden, for about 15-20 minutes approximately. Stir occasionally. 
El yoghurt:
Mix well. 
The salad:
Mix scallion, rocket leaves, aubergine, and red wine vinegar in a bowl.
Season with salt and pepper. 
The chicken II:
Your kebab:
Fill the tortillas with salad, chicken, and yogurt sauce.
Roll them up and enjoy! Cooking
step by stepThe chicken I:
Cut chicken into strips and chop half of the garlic.
In a bowl, mix the chopped garlic, mustard, 2/3 of the cumin, a pinch of salt, and a dash of oil. Add the chicken strips and let them marinate. 
The aubergine
:
Place on a baking tray (on parchment paper if you have). Season with olive oil, the remaining cumin, salt and pepper.
On one side of the tray, place the remaining garlic (unpeeled). Bake until golden, for about 15-20 minutes approximately. Stir occasionally. The yoghurt:
Mix well. The salad:
Mix scallion, rocket leaves, aubergine, and red wine
vinegar in a bowl.
Season with salt and pepper. The chicken II:
Your kebab:
Fill the tortillas with salad, chicken, and yogurt sauce.
Roll them up and enjoy!
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