Ras El Hanout Chicken Wraps

Name: Ras El Hanout Chicken Wraps
Cuisine: Moroccan, African
Ingredients: 2 heaped tbsp ras el hanout; olive oil; 4 large boneless, skinless chicken breasts, chunkier side sliced and spread open for even cooking; sea salt flakes; 4-6 flour tortilla wraps; 1 red onion, halved and thinly sliced into half moons; pomegranate molasses; rocket leaves and pomegranate seeds; 1 small bunch of mint finely chopped; 400g (140z) Greek yogurt; 2 tbsp sumac; freshly ground black pepper

4 steps

Updated at: Wed, 16 Aug 2023 23:53:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories464 kcal (23%)

Total Fat11.6 g (17%)

Carbs26.4 g (10%)

Sugars5.8 g (6%)

Protein56.8 g (114%)

Sodium688.8 mg (34%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 heaped tbspras el hanout

olive oil

4boneless skinless chicken breasts

large, chunkier side sliced and spread open for even cooking

sea salt flakes

4flour tortilla wraps

1red onion

halved and thinly sliced into half moons

pomegranate molasses

rocket leaves

pomegranate seeds

1 bunchmint

small, finely chopped

400gGreek yogurt

2 Tbspsumac

freshly ground black pepper

Instructions

Step 1

Mix the ras el hanout with about 4-5 tablespoons of olive oil in a small bowl to create a paste. Smear this over the chicken breasts, ensuring they are well coated. Season each chicken breast with a pinch of sea salt flakes and, if you have time, cover with clingfilm and leave the chicken in a refrigerator to marinate for as long as needed (but maximum overnight).

Step 2

To make the yogurt sauce, put the mint into a bowl along with the yogurt, sumac, a generous pinch of sea salt flakes and some black pepper and mix well until the sumac and mint are evenly incorporated.

Step 3

Preheat a large frying pan over a medium heat if using gas, or a medium-high heat if cooking on electric (you may want to use 2 pans at a time if doing all 4 chicken breasts at once), then drizzle in a good amount of olive oil. Put in the chicken breasts and fry them for 8-10 minutes or so on one side and 6-8 minutes on the other side. To check if it is cooked, prod the fattest part of each chicken breast with your finger. If it feels very springy, it needs to cook for a bit longer, but if it feels firm, your chicken is cooked.

Step 4

Place the chicken on a chopping board and allow it to rest for a few minutes so that the juices can flow back through the meat, ensuring it remains moist and tender. Slice into strips and put several into each wrap with some onion slices. Dollop some of the yogurt on top (about 3 teaspoons per wrap), drizzle with pomegranate molasses, garnish with rocket and serve.