Sabrina Ghayour serves up ras-el hanout chicken wraps on Saturday Kitchen that are a healthier alternative to a Kabab.

Sabrina serves her Persian style wraps to with butternut squash with Persian pistachio pesto, feta and pomegranate seeds.

The ingredients for the ras-el-hanout chicken wraps: 4 large chicken breasts, 2 heaped tbsp ras-el-hanout spice mix, 7-8 tbsp olive oil, 1 tbsp sea salt, 2-3 tbsp pomegranate molasses, to taste, rocket or lettuce leaves, to serve and 4-6 flour tortillas.

For the yoghurt sauce: 400g/14oz full-fat Greek yoghurt, 1 small bunch fresh mint, finely chopped, 2 tbsp sumac and sea salt and freshly ground black pepper.