why make this recipe
Ras-el-hanout chicken wraps with a yogurt sauce are a great choice for a tasty and satisfying meal. The chicken is flavored with a wonderful mix of spices, making every bite delicious. Plus, the refreshing yogurt sauce adds a cooling touch that balances the flavors perfectly. This dish is simple to prepare and is sure to impress your family or friends. Whether you’re having a casual dinner or a small gathering, these wraps are a fun and easy way to enjoy a delicious meal!
how to make Ras-el-hanout chicken wraps with a yogurt sauce
Ingredients
- 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 yogurt
- 1 small bunch fresh mint, finely chopped
- 2 tbsp sumac
- Sea salt and freshly ground black pepper
Directions
- For the ras-el-hanout chicken wraps, start by cutting the thick side of each chicken breast horizontally. This helps the chicken cook evenly.
- In a small bowl, mix the ras-el-hanout spice with 4-5 tablespoons of olive oil to make a paste. Rub this paste all over each chicken breast to fully coat them.
- Sprinkle sea salt on each breast, cover with cling film, and place them in the fridge to marinate for at least 10 minutes or up to a few hours.
- To make the yogurt sauce, combine the yogurt, fresh mint, and sumac in a small serving bowl. Add a generous pinch of sea salt and some black pepper. Mix everything well until the sumac and mint are evenly distributed.
- Preheat a large frying pan over medium heat. Add the remaining olive oil and place the chicken breasts in the pan (you can use two pans if needed).
- Cook the chicken for about 8-10 minutes on one side, then flip and cook for another 6-8 minutes. Check if the chicken is done by pressing the thickest part. If it feels springy, let it cook a bit longer. Cut the chicken with a skewer or knife; if the juices run clear and the meat is no longer pink, it’s ready.
- After cooking, transfer the chicken to a chopping board and let it rest for a few minutes. Then slice the chicken into strips.
- For serving, place a few chicken strips on each tortilla wrap, add a dollop of yogurt sauce, and drizzle with pomegranate molasses. Top with rocket or lettuce leaves, roll up the tortillas, and enjoy!
how to serve Ras-el-hanout chicken wraps with a yogurt sauce
Serve these chicken wraps warm, filled with the delicious, spiced chicken and topped with the refreshing yogurt sauce. You can present them on a platter for sharing, or serve individually for a nice meal. Feel free to add extra greens or any sides you like!
how to store Ras-el-hanout chicken wraps with a yogurt sauce
If you have any leftovers, store the chicken wraps in an airtight container in the fridge for up to 2 days. For best results, keep the yogurt sauce separate until you’re ready to eat again. Reheat the chicken gently in a pan or microwave before serving.
tips to make Ras-el-hanout chicken wraps with a yogurt sauce
- Don’t skip the marinating step; it helps the flavors soak into the chicken.
- If you’re short on time, you can use pre-cooked chicken for quick assembly.
- Experiment with different toppings, like sliced cucumbers or tomatoes, to add extra freshness.
variation
If you want to make this dish vegetarian, you can swap the chicken for grilled vegetables or chickpeas, seasoned with the ras-el-hanout mix.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and yogurt sauce in advance. Just cook the chicken before serving for the best flavor and texture.
2. What is ras-el-hanout?
Ras-el-hanout is a North African spice blend made with various spices like cumin, coriander, cinnamon, and more. It adds rich flavor to dishes.
3. Can I use a different sauce instead of yogurt sauce?
Definitely! You can use hummus, tahini sauce, or even a simple garlic sauce if you prefer.
