Jordanian Chicken Wraps Recipes

JORDANIAN CHICKEN WRAPS

Steps:

• 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.

SOUTHWESTERN CHICKEN WRAPS

Steps:

• Prepare rice.
• Brown chicken chunks in oil until cooked.
• Stir in black beans, salsa, soy sauce, and rice.
• Heat.
• To serve, line tortillas with lettuce, fill with rice mixture and add tomato and cilantro.

CHICKEN WRAPS

Steps:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

RICE AND CHICKEN WRAPS

Steps:

• Spray large skillet with nonstick cooking spray.
• Add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides Add water, rice and contents of seasoning packet, bring to a boil.
• Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
• Stir in salad dressing.
• Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
• Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
• Slice each wrap diagonally in half.