Ras El Hanout Chicken Wraps

This World is full of amazing Recipes waiting to be discovered

The cultures, the knowledge, the old wives tales… there is a wealth of discovery awaiting us! I love cooking dishes from all over this beautiful planet. Drawing inspiration from flavours, colours and ingredients not found in my own lands. Over the years I have accumulated quite a few Clean Eating and Worldly Cookery Books.

One of my favourites at the moment has to be Persiana by Sabrina Ghayour.

A British-Iranian, her book invites you to discover the flavours of the middle east and incorporate those in your daily cooking. From Salads to Mezze, Stews to Grills and rounding up with delicious desserts; Sabrina captures the flavours that will entice the palette without piling on the calories. Add this beautiful book to your collection – you will not regret it.

Ras El Hanout Chicken Wraps 

Ease: Medium

Storage: 1 day

Transport: Tupperware for lunch


Ingredients: (for two people)

3 large chicken breasts, chunkier side cut & spread out to even out size for cooking
2 heaped tablespoons of Ras el Hanout spice (Can be found in most spice isles but I made my own using…

  • 2½ tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tbsp ground cinnamon or 1 cinnamon stick
  • 2 tsp ground ginger
  • 2 tsp black peppercorns
  • 1 tsp ground turmeric
  • ½ tsp cardamom pod (seeds from about 10 pods)

Olive oil
Pomegranate molasses
Rocket/lettuce leaves to garnish
4-6 flour tortilla wraps – (I use gluten free wraps from Wholefoods) 
Maldon sea salt
Pomegranate seeds


Ingredients for yoghurt sauce:
400g Total full-fat Greek yoghurt
1 small bunch of fresh mint
2 tablespoons of sumac
Maldon sea salt


1. In a small bowl, mix the Ras el Hanout (or homemade) spice mix with approximately 4-5 tablespoons of olive oil to create a quick paste and smear the paste over the chicken breasts, ensuring they are well coated.IMG_6954

Season each piece with just a pinch of Maldon sea salt and if you have time, allow to marinate for as long as needed (overnight being the maximum).

2. Finely chop the fresh mint and add it into a bowl along with the yoghurt, sumac and a generous pinch of Maldon sea salt and some black pepper and mix well until the sumac and mint are evenly incorporated.

3. Preheat a large frying pan over a medium flame and then drizzle a good amount of olive oil and add the chicken breasts in and fry them for about 8-10 minutes or so on one side and 6-8 minutes on the other side. You can check cooking progress of the flesh 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, but if it feels firm, then your chicken is cooked and ready to serve.

4. Place your cooked chicken on a chopping board and allow to rest for a few minutes so the juices can flow back through the meat, ensuring it remains moist and tender. Then slice the chicken up into strips and put a few generous strips into a tortilla wrap, dollop some of the yoghurt onto the chicken and then drizzle with some pomegranate molasses and add in some rocket or lettuce leaves of your choice and serve.

It is such a tasty, clean and filling lunch, snack or dinner. Mix up some lemon quinoa or a salad and you have the perfect meal.

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