I love wraps ♥ You can fill them with the leftovers and pretty much anything in. The preparation is really easy. This recipe is a Persian way to fill your wrap. In Persia we usually fill our wrap with sheep cheese, Walnuts and fresh herbs as peppermint, basil, parsley, cilantro and spring onions.
I found this recipe in a wonderful recommendable cookbook.
The Name of the Cookbook is Persiana from Sabrina Ghayour.
and is full of tasty oriental recipes.
I slightly modified it from the original recipe.
I mostly have to change the recipes a little bit.
The Ras el Hanout Mixture is Homemade by myself.
The peppermint is from my garden. In the summer they sprawl all over my garden.
As I can not eat so much, I dry them and
use up the dried peppermint through out the cold winter days.
You can also use fresh peppermint, instead of the dried ones.
The pomegranate molasses you can buy at the persian grocery store.
Its sweat and sour taste gives the wrap a special touch.
The pomegranate syrup I ordered via Fet a Soller in Mallorca.
I often use it instead of balsamico vinegar in the salad dressing.
The pomegranate is a wonderful fruit but it
take a lot of work to peel and deseed.
If you ever tried to deseed a pomegranate,
you know what a carnage it can cause to your kitchen.
The red juice splashes everywhere and on everything .
What a mess and the stains cannot be removed easily.
To remove the tasty and healthy seeds easily,
I have a really good tip for you.
Cut the fruit in half
push out the center a little bit
take one half of the pomegranate and hold it in your hands, cut side down.
Spread your fingers slightly so the seeds can fall through in your bowl.
Use a wooden spoon and hit the pomengrate and watch the seeds
falling down right out into the bowl.
Sumac has a sour lemon-like taste,
a kind of fruity-tangy aroma.
I hope you already feel like you are in orient with this spicy recipe.
Have fun making this dish.
Ingredients for 4 wraps
2 Tablespoons Ras el Hanout
4 Tablespoons Olive oil
4 skinless chicken breasts
1 red onion halved and thinly sliced
4 flour tortilla wraps
1 Tablespoon pomegranate molasses
1 Tablespoon pomegranate syrup
1/2 handful young rucola leaves
1/2 handful baby spinach
1/2 handful red leaf beet
A pinch of salt and lemon pepper
500 g Greek yoghurt
1 Handful fresh peppermint or 2 Tablespoon dried peppermint
2 Tablespoon sumac
A pinch of salt and freshly ground black pepper
Make the yoghurt sauce first .
Simply put all of the ingredients into a bowl and mix well.
For the marinade mix the ras el hanout with 2 Tablespoons olive oil
to create a paste.
Cut the chicken breast in slices of strips and
rub the paste all over the chicken making sure it’s completely coated.
Preheat 2 Tablespoon olive oil in a pan and fry the chicken breast slices.
Allow to cool down for a few minutes.
In the meanwhile you can start with filling your wrap.
Spread a small amount of the rucola, baby spinach and red leaf beet off-center,
make sure not to overfill.
Place some chicken, onions and pomegranate seeds on your wrap.
Dizzle over some molasses and syrup .
Flavor it with salt and pepper.
Add some peppermint yoghurt.
Roll up your wrap
cut in half and serve immediately.
Vitamins B und C
Minerals Calcium, iron, potassium, Phosphor
Reduces blood pressure
Alleviates symptoms of menopause
Improving blood flow
Reduces arthrosis and joint pains
Cancer prevention especially breast-, colon- and prostate cancer
Eye health prevents cataract, macular degeneration
Health benefits of sumac
How do you fill your wraps?