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Ras-el-Hanout Chicken Wraps with a Yoghurt Sauce

Flavorful Middle-Eastern inspired chicken wraps featuring spiced chicken breasts, tangy sumac yoghurt sauce, and sweet pomegranate molasses.

ChickenDinnerQuickMiddle EasternWraps

Estimated Nutrition

Per Serving Total
Calories 763.1 kcals 3052.4 kcals
Carbohydrates 48.6 grams 194.5 grams
Fat 45.6 grams 182.2 grams
Protein 39.6 grams 158.4 grams
Cook Time
18 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
45
ml
Pomegranate Molasses
to taste
Dairy
400
g
Greek Yoghurt
full-fat
GrainsCereals
4
piece
Flour Tortillas
Meat
4
piece
Chicken Breasts
large
NutsSeeds
2
tbsp
Ras-El-Hanout
heaped spice mix
1
g
Sea Salt
to taste
1
bunch
Mint
freshly chopped
2
tbsp
Sumac
1
g
Black Pepper
to taste
OilsFats
118
ml
Olive Oil
7-8 tablespoons total
Vegetables
1
bunch
Rocket
or lettuce leaves to serve

Steps

  • Symmetrically slice the chicken breasts horizontally to even out their thickness.
  • Mix the spice blend with 75ml of olive oil to form a paste.
  • Coat the chicken in the paste, season with salt, and marinate for at least 10 minutes.
  • Combine the yoghurt, chopped mint, and sumac in a bowl and season with salt and pepper.
  • Heat a frying pan with the remaining oil and cook the chicken for 18 minutes, turning once.
  • Rest the cooked chicken on a board for several minutes before slicing into strips.
  • Assemble by placing chicken on tortillas, adding yoghurt sauce, molasses, and greens.