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Ingredients
Method
- 4 chicken breasts
- 2 tbsp ras el hanout
- 7 tbsp olive oil
- Sea salt
- 3 tbsp pomegranate molasses
- Rocket leaves, to serve
- 4 large flour tortillas, to serve
- Tzatziki or similar, to serve
- Cut the chicken breasts horizontally to create 8 thinner fillets. Mix the ras el hanout in a small bowl with 5 tbsp of oil, then smear this paste all over the chicken pieces. Season with sea salt and leave in the fridge for a few hours.
- Add the remaining oil to a frying pan and fry the chicken pieces for about 10 mins on one side, then 6-7 mins on the other or until cooked through. Leave to rest for 3 mins, then slice into strips and stuff into tortilla wraps with some tzatziki and rocket leaves - yum!
30 mins
4 serving
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