PREPARATION CHICKEN WRAPS PERSIAN STYLE

PREPARE THE MARINADE

1. In a bowl, mix Ras el Hanout with olive oil until you get a fragrant, golden paste.
2. Slice the chicken breasts into strips and coat them thoroughly in the marinade.
3. Cover and let rest in the fridge for at least 30 minutes — ideally 2 hours.
4. The longer the chicken marinates, the deeper and richer the flavors become.
5. 💡 Tip: For extra tender and aromatic chicken, let it marinate overnight.

MAKE THE MINT-YOGURT DRESSING

1. In a small bowl, combine plain yogurt with fresh or dried mint, sumac, lemon salt, and lemon pepper.
2. Chill the dressing in the fridge while you prepare the rest — this allows the flavors to blend beautifully.

COOK THE CHICKEN

1. Heat a pan over medium-high heat and cook the marinated chicken along with any leftover marinade.
2. Fry for 5–6 minutes, depending on the thickness of your strips, until golden on the outside and juicy on the inside.

PREPARE THE FILLING

1. Meanwhile, slice the red onion into thin rings.
2. Halve the pomegranate and use the classic “tapping trick” to remove the seeds:
3. Hold one half cut-side down over a bowl and tap the back firmly with a wooden spoon — the ruby seeds will fall right out, no mess!

4. Wash and dry your arugula, baby spinach, and red beetroot leaves, and set aside.

ASSEMBLE THE WRAPS

1. Warm your Lavash bread or flour tortillas briefly in a pan or oven until soft and pliable.
2. Spread a layer of mint-yogurt dressing over the surface.
3. Add a handful of greens, top with chicken strips, red onions, and pomegranate seeds.
4. Drizzle with a little pomegranate molasses or pomegranate concentrate, and season with lemon salt and lemon pepper to taste.
5. Roll the wrap tightly and slice in half if desired.

SERVE AND ENJOY

1. These Persian-style chicken wraps taste delicious both warm or cold — perfect for lunch on the go, picnics, or easy meal prep.