I got this recipe from one of my best friends from college. I’ve wanted to make these for the longest time. She has the recipe perfectly posted here at danascreativekitchen.com. Her mom used to make these for me back in the day along with many other Middle Eastern dishes! They spoiled me and I was already spoiled by my Italian mother so I was constantly eating very well! They made me feel like a queen every visit. We’d sit at her big dinning room table surrounded by her two brothers and little sister and her loving parents. My friend too spoiled me, serving me tea and delicious middle eastern sweets. Oh and I can’t forget the videos she would make me watch of her as a baby! I have to say she was a cutie! I miss those days of pure friendship, where if mom wasn’t cooking for you, someone’s mom was! This dish not only completely satisfies my tummy but also my soul as well. My husband really enjoyed these wraps! My kids ate the chicken with the tortillas on the side. This is an incredibly simple dish to make, although back then I thought I would never be able to make it for myself! I used Mission tortilla flour for the wraps which can be found in any local supermarket. The recipe calls for sumac spice and ground cardamom which can be found in Middle Eastern stores. Unfortunately there is not a local Middle Eastern store near me so I ordered the spices from Amazon.com. I’ve linked the one’s I purchased below but there are many you can choose from. I was happy with my picks! Oh and you need lots of onions for this recipe. The first time I made it, I skimped out on the onions because I only had 1 onion and was too exited to make it but too lazy to run out and get more onions. The second time I made it, I used the right amount of onion and it was perfect! I’ve listed the ingredients below, please visit danascreativekitchen.com for complete instructions.
2 pounds boneless chicken breast cutlets, cut into small pieces (see photo below)
2-3 tablespoons sumac spice (found in Middle Eastern stores)
1/4 tsp ground cardamom
1/4 cup olive oil
1-2 Tablespoons toasted pine nuts
4 large onions, thinly sliced
salt and pepper to taste