Sticky Ras-El-Hanout Chicken Wraps with Yoghurt, Mint & Pomegranate Dressing

Less than 15'

200g FAGE Total

3 medium chicken breasts, halved horizontally

1 tbsp ras-el-hanout spice mix

2 tbsp pomegranate molasses

Spray oil

100g pomegranate seeds

1 clove garlic, crushed

2 tbsp finely chopped mint

12 mini wraps, warmed or griddled, to serve

100g watercress

  1. Mix chicken, ras-el-hanout and pomegranate molasses in a large bowl. Leave for 5 minutes. Spray a large frying pan with oil, and heat to medium. Add chicken (you may need to do this in two batches) and cook for 3-4 minutes per side, until deep golden. Set aside and keep warm.
  2. In a small bowl, crush half the pomegranate seeds with a fork. Add yoghurt, garlic, mint and season well. Stir to combine.
  3. Slice the chicken into thin strips. Spread each wrap with a dollop of pomegranate yoghurt and add a handful of watercress. Top with the chicken and remaining pomegranate seeds.