Jordanian Chicken Wraps

Recipe by Frau Frau
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READY IN: 2hrs 30mins
YIELD: 6-8 wraps
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
  • Strain and save the broth.
  • Reduce broth to make about 5 cups and add additional chicken bullion, if desired.
  • While the chicken cooks, toast the slivered almonds until light brown and fragrant.
  • You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
  • Allow chicken to cool enough to handle.
  • Chop or pull apart chicken into small pieces.
  • Saute sliced onions in olive oil until they begin to turn translucent.
  • Add chicken pieces and more oil to coat, if necessary.
  • Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
  • Add about a cup or two of the broth and mix.
  • Keep adding spices, oil, and/or broth as needed to let the chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
  • This may take awhile.
  • Add toasted almonds and stir.
  • Cut Lavash bread in half, or use tortillas.
  • Place one cup of filling on bread.
  • Fold like a burrito, wrapping fully.
  • Stack in a pile on a plate.
  • Leave to cool until comfortable to touch.
  • Eat with your hands.
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