It’s Friday! I hope you are well and have had a great week. Do you have any plans for the weekend? I have had such a busy old week. Paul is working away so I have been left to hold the fort. Running a business, blogging while listening to a 5 year old sing Frozen songs can be quite tricky! You know, I wouldn’t have it any other way. Life is so very busy but so much fun!
Today I am pleased to welcome Chloe from the Lovliest Food back to the blog. Chloe always shares the most amazing recipes with our Life readers. This recipe especially looks so tasty, easy to make and it is even a healthy! You really should check out The Lovliest Food Blog. There are some amazing recipes on there and all are so very easy to follow!
Spicy Chicken and Pomegranate Wraps
I’ll pass you over to Chloe…..
At the beginning of the year I posted 30 ways to be healthier in 2015 and challenged my readers to do as many as they could during January. We did it at home too so we’ve been cooking lighter, healthier and trying a few different things.
These spicy chicken and pomegranate wraps have been a favourite as they’re nice and simple for mid-week and they’ve been devoured several times by hungry guests!
To make it for 4 you will need:
Ingredients : (Will make 4)
- 2 tbsp ras el hanout*
- Olive oil
- 4 chicken breasts
- 4 flour tortilla wraps
- 1 small red onion, thinly sliced
- 1 pomegranate
- Rocket or other salad leaves
- 1 small bunch of mint leaves, chopped
- 400g Greek yoghurt
- Juice from 1/2 lime
- 2 tbsp sumac*
- A sprinkling of grated cheese
*Ras-el-hanout is a really tasty Moroccan spice blend that you can buy as a dry spice mix or in jars mixed with a little oil. It’s also great for adding flavour to vegetable soups so worth purchasing and experimenting with.
* Sumac which is a middle eastern spice which adds a nice lemony taste to the yoghurt sauce, you can substitute it for the zest of ½ a lemon, although it’s not quite the same!
STEP 1) Mix the ras el hanout with 4 tbsp of olive oil in a small bowl then spoon over the chicken, turning to ensure it’s well coated. You can cook it straight away but it’s best left to marinate in the fridge for at least an hour.
STEP 2) Make up the yoghurt sauce by mixing together the Greek yoghurt, mint, sumac, lime juice and salt & pepper in a small bowl then set aside.
STEP 3) Cook the chicken breasts in a large frying pan and a drizzle of olive oil for around 8 minutes on each side, or until thoroughly cooked through. When it’s done place on a chopping board to cool for a minute or two then slice into thin strips.
STEP 4) To assemble your wraps place a small handful of rocket or salad leaves, sprinkle over sliced red onion then place your chicken strips on top. Drizzle the yoghurt sauce over the chicken then finish with a small sprinkling of grated cheese and pomegranate seeds. Fold up and enjoy…
Till next time, happy cooking!