The chicken wrap is everyone’s favorite, and we bring you a magical recipe with exquisite taste and texture.
This chicken Wrap is a traditional and famous Palestinian dish made of piling cooked chicken seasoned with sumac and onions over hot toasted bread.
You can arrange the chicken and vegetable wrap as you want and place it on a platter, top with additional toasted pine nuts, sumac, fresh parsley, and finally side it with a cup of yogurt and cucumber dip.
Begin making this unique chicken wrap by preparing the filling. Place the chicken in a saucepan, fill it with water, add cardamom pods, and a tablespoon of salt.
Bring it to a boil and reduce the heat. Let it simmer until the chicken is fully cooked through for about 30 minutes.
Remove the cooked chicken to a plate and set it aside to cool until you are ready to assemble the chicken and vegetable wrap.
In a large pan, drizzle the olive oil and heat it over medium flame.
Add the sliced onions, reduce the heat to medium-low and cook until they are softened and almost caramelized for about 30 minutes.
Stir occasionally—season with about one teaspoon salt, cumin, black pepper, and cinnamon.
Slice the cooked chicken and mix it into the onions along with the sumac.
Give the mixture a nice stir.
You want it to be cooked and fragrant.
Preheat the oven to 350˚F (176˚C). Grease a baking sheet with olive oil.
Cut each flatbread into two triangles.
Brush one side of triangle flatbread with olive oil and flip it over.
Brush with olive oil and sprinkle with sumac.
Spoon about two tablespoons of chicken mixture over the long edges of the bread.
Top with a few pine nuts.
Wrap it up tightly and place it on the prepared baking sheet. Repeat the process with the remaining chicken wraps.
Bake them in the preheated oven until they are toasted and the edges are crispy for about 15 to 20 minutes.
Serve this fantastic chicken wrap garnished with more sumac, pine nuts, and a sprinkle of fresh chopped parsley.