Ras-el-hanout chicken wraps with a yoghurt sauce recipe
 Looking for a very easy but properly delicious supper? Try these Middle-Eastern inspired chicken wraps. 4 large chicken breasts2 heaped tbsp ras-el-hanout spice mix7-8 tbsp olive oilsea salt, to taste2-3 tbsp pomegranate molasses, to tasterocket or lettuce leaves, to serve4-6 flour tortillas 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 yoghurt1 small bunch fresh mint, finely chopped2 tbsp sumacsea salt and freshly ground black pepper 400g/14oz full-fat Greek yoghurt 1 small bunch fresh mint, finely chopped 2 tbsp sumac sea salt and freshly ground black pepper Method 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. 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. 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. 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. 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. 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.