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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Shred the whole cooked chicken.
Slice the onions and cook them in the vegetable oil until soft.
Add the sumac, salt, pepper, garlic powder, and pomegranate sauce to the chicken and onions and mix well.
Lay out your favorite thin bread and spread it with garlic sauce.
Spoon the filling on and wrap them up.
Spray a hot pan with oil and pan fry the wraps for around 2 minutes on each side until golden.
Serve warm.
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Cook the onions low and slow so they turn sweet and soft before the sumac goes in.
Pan frying at the end gives the wraps a crisp golden shell.
Can I use a different type of bread?
Yes, you can use any thin bread you prefer for wrapping.
Is there a substitute for pomegranate sauce?
You can use a mix of lemon juice and a bit of sugar as a substitute.
How do I know when the wraps are done frying?
The wraps are done when they are crisp and golden on both sides.
Can I make the filling ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator until ready to use.
What can I serve with Msakhan Wraps?
They can be served with a side of salad or yogurt dip.
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