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Ingredients
Method
- 4 chicken breasts
- 2 tbsp ras-el-hanout spice
- 7 tbsp olive oil
- Sea salt
- 2 tbsp pomegranate molasses
- Rocket leaves to serve
- Yoghurt dip, to serve
- 4 Flour tortillas
- Cut the thick side of each breast to butterfly. Mix the ras-el-hanout with 4 tbsp of olive oil to create a paste, and smear all over the meat. Season, cover with film, and pop in the fridge to marinate for half an hour.
- Preheat a frying pan, add the remaining oil, and fry the chicken for 10 minutes on one side and 6 minutes on the other. Allow to rest, then slice into strips. Load into tortilla wraps with yoghurt sauce, a drizzle of pomegranate molasses, and some rocket, then wrap up and serve.
30 mins
4 serving
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