4 (whole wheat) wraps
1 red onion
4 chicken breasts
2 tablespoons Ras el Hanout (Moroccan spice mixture)
120 gr pomegranate seeds
3 tbsp pomegranate vinegar
1/2 tbsp honey
50 gr lettuce (eg arugula)
4 tbsp olive oil
250 gr thick Greek yogurt
bunch of fresh mint
pinch of salt and pepper
Mix the Ras el Hanout herbs with the olive oil to form a thin paste. Brush the chicken breasts with this. You can let them marinate covered, but you can also bake them immediately. Sprinkle them with a little salt too. Heat one or two frying pans and fry the chicken for about 15 minutes on both sides.
Chop the red onion into rings and fry with the chicken for the last 2 minutes. While cooking the chicken, mix the pomegranate vinegar and honey in a small bowl. Roughly chop the mint and mix in a separate bowl with a pinch of pepper.
Prepare the wraps according to the package. Place the wraps on a plate and divide some lettuce over it. Check if the chicken is well cooked and remove from the pan. Cut the chicken into slices and spread over the lettuce with a little onion. Drizzle with the pomegranate vinegar mixture and top with some fresh yogurt and some pomegranate seeds.
For a small eater, 1 wrap is enough, a big eater can probably eat 1.5 or 2. For this I used pomegranate vinegar from Pure Food Pure Taste but is also available from Oil & Vinegar and Eko Plaza, among others.
This dish is derived from a recipe from the book Persiana.
Source: Leukerecepten by leukerecepten-nl.
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