Jordanian Chicken Wraps

Time

Prep 30 min · Cook 120 min · 150 min total

Difficulty

medium

1. 1

   Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.

2. 2

   Strain and save the broth. Reduce broth to make about 5 cups and add additional chicken bullion, if desired.

3. 3

   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.

4. 4

   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.

5. 5

   Add chicken pieces and more oil to coat, if necessary. Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.

6. 6

   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).

7. 7

   This may take awhile. Add toasted almonds and stir. Cut Lavash bread in half, or use tortillas.

8. 8

   Place one cup of filling on bread. Fold like a burrito, wrapping fully. Stack in a pile on a plate.

9. 9

   Leave to cool until comfortable to touch. Eat with your hands.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.