Best 2 Jordanian Chicken Wraps Recipes

JORDANIAN TRADITIONAL MAKLOOBA

Steps:

• In a 5-quart saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns.
• Add approximately 5 cups of water to just cover the chicken and bring to a boil. Season with freshly ground pepper. Cover and simmer over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. When done, set the chicken aside and discard the broth.
• Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Once that is done, repeat this process with the eggplant. (Note, do not rinse the salt off the eggplant the guest believes that it removes flavor.) Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in the pot that previously contained the chicken. When the oil is hot, not smoking, add the feathered onions and cook until they sweat, about 10 minutes. Add the cooked chicken, bone and all; cook together for a few minutes then cover and let steep with the burner off for 15 minutes. During this time, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, stir the spices into the raw rice, and mix well. Add the fried eggplant and cauliflower to the chicken mixture and then put the seasoned rice on top. Pour water into the pot to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. Approximately 10 minutes later add a 1/4 cup of oil and re-cover. When the water is completely gone the dish is done, about 25 minutes or until rice is cooked.
• Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Very carefully, lift the pot off the plate and the layered dish is done, add a little garnish and it is ready to serve. Season, to taste, with salt and pepper.

SIMPLE SWEET AND SPICY CHICKEN WRAPS

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.