Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches).

Transfer to a bowl with the onions, then toss with the olive oil and vinegar.

Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen.

Mix the cumin, coriander, paprika and some salt and pepper in a small bowl.

Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1 1/2cm thickness.

Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.

Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.