Ingredients

• 4 large chicken breasts
• 2 heaped tbsp ras-el-hanout spice mix
• 7-8 tbsp olive oil
• sea salt
• to taste
• 2-3 tbsp pomegranate molasses
• to taste
• rocket or lettuce leaves
• to serve
• 4-6 flour tortillas
• 400g/14oz full-fat Greek yoghurt
• 1 small bunch fresh mint
• finely chopped
• 2 tbsp sumac
• sea salt and freshly ground black pepper

Directions

• For the ras-el-hanout chicken wraps
• cut the thick side of each chicken breast horizontally to even out the thickness of each breast and ensure they cook evenly. In a small bowl
• mix the ras-el-hanout with 4-5 tablespoons of the olive oil to create a paste. Smear the paste over the chicken breasts
• ensuring they are well coated. Season each breast with a pinch of sea salt
• cover with cling film and place in the fridge to marinate for at least 10 minutes and up to a few hours.
• To make the yoghurt sauce
• put the yoghurt
• fresh mint and sumac in a small serving bowl. Season with a generous pinch of sea salt and some black pepper. Mix well until the sumac and mint are evenly incorporated.
• For the ras-el-hanout chicken wraps
• preheat a large frying pan over a medium heat. Add the remaining olive oil and the chicken breasts (you may want to use two pans at a time if cooking all four chicken breasts at once). Fry the chicken for about 8-10 minutes on one side and 6-8 minutes on the other side. You can check how cooked the chicken is by prodding the fattest part of the chicken strips with your finger - if it feels very springy then it needs to cook a bit longer. Check the chicken is cooked by piercing the thickest part with a skewer or small knife. If the juices run clear and the flesh is no longer pink then the chicken is cooked and ready to serve. Place your cooked chicken on a chopping board and allow to rest for a few minutes before slicing into strips.
• To serve
• put a few strips of chicken on each tortilla wrap
• add a dollop of the yoghurt sauce and then drizzle with pomegranate molasses. Add some rocket or lettuce leaves
• roll up the tortillas and serve.