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Braised Spiced Chicken Wraps

Braised Spiced Chicken Wraps

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At Reem’s in Oakland, California, Reem Assil tops the classic Middle Eastern flatbread known as man'oushe with less-traditional toppings, like this flavorful shredded chicken. Perhaps not strictly authentic, but delicious!



  • 1½ teaspoons active dry yeast
  • 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
  • 3¼ cups bread flour, plus more for surface
  • 2 tablespoons vegetable oil, plus more for bowl

Chicken and Assembly

  • 2 tablespoons olive oil, divided, plus more for drizzling
  • 1 pound skinless, boneless chicken thighs (about 4)
  • 1 tablespoon ground sumac
  • 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
  • Bread flour (for dusting)
  • 2 tablespoons pomegranate seeds

Ingredient Info

  • Sumac and baharat can be found at Middle Eastern markets, specialty foods stores, and online.

Recipe Preparation


  • Whisk sugar, yeast, and ½ cup warm water (105°–110°) in a medium bowl until yeast is dissolved. Let sit until foamy, 5–10 minutes.

  • Meanwhile, whisk salt and 3¼ cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 Tbsp. vegetable oil, and ¾ cup warm water. Stir with a wooden spoon from the center out to gradually incorporate dry ingredients until you have a rough, shaggy dough.

  • Turn out onto a work surface and knead lightly to bring together into a single mass Continue kneading, adding flour as needed if sticky, until dough is smooth, supple, firm, and elastic, about 5 minutes. Place in an oiled bowl; turn to coat. Cover with plastic wrap and let sit in a warm spot until doubled in size, 1¼–1¾ hours.

Chicken and Assembly

  • Heat 1 Tbsp. olive oil in a small saucepan over medium-low. Add onion and reduce heat to low. Cook, stirring often, until onion is very soft and deep golden brown, 20–25 minutes. Let cool slightly.

  • Preheat oven to 300°. Toss onion, chicken, sumac, salt, baharat, and 1 Tbsp. olive oil in a large bowl until chicken is well coated. Transfer to an 8x8" baking dish and arrange chicken in a single layer. Cover tightly with foil and bake until chicken is cooked through and tender enough to shred, 55–65 minutes. Let cool.

  • Place a rack in lower third of oven and set a pizza stone or upside-down rimmed baking sheet on rack (use two sheets side by side if you can fit them); preheat to 500° or highest setting.

  • Turn out dough onto a lightly floured surface and divide into 4 pieces. Form into smooth balls, dust lightly with flour, and cover. Let sit until relaxed, 10–15 minutes.

  • Working with 1 piece at a time, roll balls into ¼"-thick rounds and flour both sides. Stack rounds, separating with plastic wrap, as you go. Transfer a round to a generously floured pizza peel or an upside-down baking sheet (not the one that’s in the oven) and carefully slide dough onto pizza stone. Bake until flatbread is puffed in spots and edges are golden brown, 4–5 minutes, depending on oven temperature. Transfer man’oushe to a wire rack; let cool slightly. Repeat with remaining rounds of dough.

  • Pull chicken into large bite-size pieces and divide among flatbreads. Top with arugula and pomegranate seeds and drizzle with more olive oil.

Recipe by Reem Assil, Reem's, Oakland, CA

Nutritional Content

Calories (kcal) 750Fat (g) 25Saturated Fat (g) 5Cholesterol (mg) 155Carbohydrates (g) 87Dietary Fiber (g) 4Total Sugars (g) 5Protein (g) 42Sodium (mg) 1210Reviews Section

Watch the video: Spicy Chicken Wrap Recipe (May 2022).