Delicious, light and quickly prepared – that’s what a perfect summer dish looks like.
For the chicken:
- 2 tablespoons Ras el Hanout
- 4 tablespoons of olive oil
- 2 tablespoons honey
- 1/2 tsp salt
- 3 chicken breast fillets
For the yogurt sauce:
- 400 g natural yoghurt 10% fat
- 1-2 tablespoons dried mint
- 1 tsp salt
- approx. 6-8 tortilla wraps
- 100 g rocket salad
- 2 tablespoons clarified butter
- 1/2 tsp Ras el Hanout
- 1 tsp honey
- 2 tablespoons of olive oil
For the chicken, place all ingredients except the meat in a bowl and stir until smooth. Place the meat in a freezer bag, add the marinade and close the bag. Massage the marinade a little into the meat and then leave the meat to marinate in the fridge for at least 2 hours.
For the yoghurt sauce, place all the ingredients in a bowl and stir until smooth. Dose the mint according to taste.
Preheat the oven to 180 °C top/bottom heat.
Heat the clarified butter in a frying pan and now add the meat from the marinade directly into the pan. Fry for approx. 6-8 minutes on one side, turn over and fry for another 4-6 minutes on the other side until the meat is through but still juicy.
Now place the tortilla wraps on the oven rack and warm them up in the middle of the oven for 2-3 minutes. Mix honey, Ras el Hanout and olive oil and put aside.
Place two tablespoons of yoghurt sauce in the middle of the wraps, spread rocket salad on top, slice the meat and place on top. Sprinkle with a teaspoon of the Ras el Hanout mixture and eat immediately.