Sticky Ras-El-Hanout Chicken Wraps with Yoghurt, Mint & Pomegranate Dressing
200g FAGE Total
3 medium chicken breasts, halved horizontally
1 tbsp ras-el-hanout spice mix
2 tbsp pomegranate molasses
100g pomegranate seeds
1 clove garlic, crushed
2 tbsp finely chopped mint
12 mini wraps, warmed or griddled, to serve
- 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.
- In a small bowl, crush half the pomegranate seeds with a fork. Add yoghurt, garlic, mint and season well. Stir to combine.
- 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.