2 heaped tbsp Ras el Hanout
4 large chicken fillets
Sea salt & pepper
1 red onion, halved and thinly sliced into half moons
Rocket leaves and pomegranate seeds to garnish
For the Yoghurt Sauce
1 small bunch of mint, leaves picked and finely chopped
400g Greek Yoghurt or labneh.
2 tbsp Sumac
freshly ground pepper.
Mix the ras el hanout with about 4-5 tbsp of olive oil 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,pepper then cover and leave to matinate for 1 hour, or over night if possible.
To make the yoghurt sauce, put the mint into a bowl along with the yoghurt, sumac, a generous pinch of sea salt and black pepper, mix well until the sumac and mint are evenly incorporated.
Preheat a large frying pan or griddle pan over a medium heat, drizzle in olive oil, add the chicken breasts and cook until cooked through.about 8-10 minutes and on the other side 6-8 minutes.
Place the chicken on a chopping board and allow it to rest. Slice into strips and put several into each wrap with some onion slices. Dollop with some of the yoghurt on top, drizzle with pommegrante molasses, garnish with rocket leaves and pomegranate seeds.