Mix the ras el hanout with olive oil in a small bowl to create a paste. Smear the paste over the chicken breasts, ensuring they are well coated. Season each chicken breast with a pinch of sea salt, and, time permitting, cover with plastic wrap and place the chicken in the fridge to marinate as long as you like, overnight at most.
Preheat a large frying pan over medium heat if using gas, or medium-high heat if cooking on electric (you might need to use two pans to cook up all 4 breasts at once), drizzle in a good amount of olive oil. Put in the chicken breasts and fry them for 8-10 minutes on one side and 6-8 minutes on the other side. To check if its cooked through, prod the fattest part of each chicken breast with your finger. If it feels very springy, it needs to cook for a bit longer, but if it feels firm, it's cooked.
Place the chicken on a chopping board and allow it to rest for a few minutes, ensuring it remains moist and tender. Slice into strips and put several into each wrap with some onion slices. Dollop some of the yogurt on top, drizzle with pomegranate molasses, garnish with arugula and pomegranate seeds, and serve.
For the yogurt sauce, put the mint into a bowl with the yogurt, sumac, a generous pinch of sea salt, freshly ground pepper and mix well until sumac and mint are evenly incorporated.
Recipe from: Ghayour, Sabrina. "Ras el Hanout Chicken Wraps." Persiana. Interlink, 2014.