RCI-SW.003.0046.001
Jordanian Chicken Wraps
The proportions of spices are approximate... it's a rich yellow with red speckled look and aromatic smell that you should go for. You can eat them hot, or better, at just above room temperature. This is not a quick recipe.
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 6 unit
- (8 ounce) package slivered almonds1 unit
- 4 large
- 1 cup
- 1/4 cup
- 1/8 cup
- 1/8 cup
- 1 tablespoon
- 1 teaspoon
- lavash bread or 6-8 tortillas1 unit
Method
1
Slice the chicken breasts into thin, even strips approximately 1/4-inch thick.
2
Slice the 4 large onions into thin half-moons or rings.
3
Heat 3/4 cup of olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
4
Add the chicken strips to the hot oil and cook for 4-5 minutes, stirring occasionally, until the edges begin to turn golden.
5 minutes
5
Add the sliced onions to the skillet with the chicken and continue cooking for 3-4 minutes, stirring frequently.
4 minutes
6
Stir well to coat everything evenly with the spices.
7
Pour the remaining 1/4 cup of olive oil into the skillet and stir to combine with the spice mixture.
1 minutes
8
Reduce heat to medium and simmer for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the onions are soft and caramelized.
11 minutes
9
Stir in the slivered almonds and cook for an additional 2-3 minutes until they are warmed through and fragrant.
3 minutes
10
Warm the lavash bread or tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in foil and warm in a 300°F oven for 3-4 minutes.
4 minutes
11
Divide the chicken and almond mixture evenly among the warm bread or tortillas, placing it in the center of each.
12
Fold or roll each wrap tightly to enclose the filling and serve immediately while warm.