Preheat the oven to Gas mark 4, 180ºC, fan 160ºC. In a bowl, mix 1tbsp of the olive oil with the Ras El Hanout spice. Add the chicken and mix well to coat in the marinade.
In a separate bowl, mix the remaining 2tbsp of olive oil, the lemon juice and zest and the chives, and season. Whisk well until slightly thickened.
Put the chicken on a baking tray and cook in the oven for 15mins. Heat a griddle pan on the hob until very hot, then chargrill the chicken on it for 5-8mins until completely cooked and the juices run clear when a skewer is inserted. Leave to rest.
Boil a pan of water and blanch the beans for 1min. Drain and rinse under cold water, then put in a serving dish. Add the lamb's lettuce, avocado, cucumber, lettuce and spring onions. Pour over the dressing and mix well.
Warm the flatbread wraps in a dry, hot frying pan. Slice the chicken breasts, and serve with the salad and flatbread.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.