Ras-el-hanout Chicken Wraps With A Yoghurt Sauce
This ras-el-hanout chicken wraps recipe offers a burst of vibrant flavors and spices that are sure to excite your taste buds. The succulent marinated chicken pairs perfectly with the cooling Greek yogurt sauce, fragrant mint, and zesty sumac. Wrapped in a soft flour tortilla and topped with a drizzle of pomegranate molasses, these wraps are a delightful balance of savory and tangy notes. Enjoy a taste of the Middle East with this easy-to-make and satisfying dish.
— Constant Cookbook
Ingredients
- 4 large chicken breasts
- 2 heaped tbsp ras-el-hanout
- 7-8 tbsp olive oil
- 1 tbsp sea salt
- 2-3 tbsp pomegranate
- or rocketlettuce
- 4-6 flour tortillas
- 400g/14oz full-fat Greek yoghurt
- 1 small bunch fresh mint
- 2 tbsp sumac
- and freshly ground sea saltblack pepper
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
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