Lebanese Pomegranate Chicken Wrap

Name: Lebanese Pomegranate Chicken Wrap
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry; 3 tbsp (45 ml) extra-virgin olive oil, divided; to taste kosher salt; to taste freshly ground black pepper; ⅓ cup (80 ml) pomegranate molasses; 1 tbsp (15 ml) honey; 3 clove (15 g) garlic cloves, minced; ½ tsp (2½ g) ground cumin; 2 medium (300 g) red onions, thinly sliced; ¾ cup (90 g) raw walnuts, roughly chopped; 1 cup (30 g) fresh flat-leaf parsley, loosely packed, leaves left whole; ¼ cup (60 ml) tahini paste; 2 tbsp (30 ml) fresh lemon juice; 3 tbsp (45 ml) warm water; 4 piece large flatbread or pita

From the MyKitchenBank Kitchen

Warm flatbread wraps filled with tender roasted chicken glazed in tangy pomegranate molasses, topped with toasted walnuts, caramelized onions, fresh parsley, and creamy tahini sauce. A balance of sweet, tart, nutty, and herbal flavors inspired by Lebanese street food.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 wraps

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Steps

Before you start

Pat chicken breasts dry so they brown properly.
Preheat oven to 400°F (200°C).
Have all ingredients prepped and ready before starting—this comes together quickly once cooking begins.

1
Season and sear chickenOven 400°F / 205°C
- Pat chicken breasts completely dry with paper towels.
- Season generously on both sides with kosher salt and freshly ground black pepper.
- Heat a large sheet pan in a 400°F (200°C) oven for 3 minutes.
- Add 2 tbsp (30 ml) olive oil to the pan, then carefully place chicken breasts on the hot pan.
- Sear for 2 minutes until golden on the underside without moving them.
- Flip and sear the other side for 1 minute.
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Ready when: Chicken is golden brown on both sides
Tip: Dry chicken is essential for a good sear. Don't move the chicken during the first sear or it won't brown properly.
2
Make pomegranate glaze
- While chicken is searing, whisk together 80 ml pomegranate molasses, 15 ml honey, 3 minced garlic cloves, and 2.5 g ground cumin in a small bowl until smooth.
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Ready when: Glaze is well combined and no lumps remain
3
Braise chicken in glazeOven 400°F / 205°C
- Pour the pomegranate glaze over the seared chicken breasts, coating both sides well.
- Return the pan to the oven and roast for 18–22 minutes until the internal temperature reaches 165°F (74°C) when measured at the thickest part.
- The glaze will darken and become glossy.
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Ready when: Chicken internal temperature reads 165°F (74°C); glaze is thick and glossy
Tip: Use a meat thermometer inserted horizontally into the thickest part of the breast without touching bone.
4
Toast walnuts
- While the chicken finishes roasting, place 90 g chopped walnuts in a dry 9-inch (23 cm) skillet over medium heat.
- Toast for 3–4 minutes, stirring frequently, until fragrant and lightly browned.
- Transfer to a plate.
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Ready when: Walnuts are fragrant and golden brown
Tip: Toasting brings out the walnut's natural oils and deepens the flavor. Watch closely to avoid burning.
5
Caramelize onions
- Add the remaining 1 tbsp (15 ml) olive oil to the same skillet over medium-high heat.
- Add 300 g thinly sliced red onions and cook, stirring occasionally, for 8–10 minutes until deeply softened and caramelized at the edges.
- Season lightly with salt and pepper.
- Remove from heat.
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Ready when: Onions are soft with brown caramelized edges; color has deepened significantly
Tip: Don't rush this step—slow caramelization brings out the natural sweetness and tames the sharp bite of the red onion.
6
Make tahini sauce
- In a small bowl, whisk together 60 ml tahini paste, 30 ml fresh lemon juice, and 45 ml warm water until smooth and pourable.
- Season with a pinch of salt and pepper.
- The sauce should have the consistency of heavy cream.
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Ready when: Sauce is smooth, creamy, and pourable
Tip: Add water a little at a time to reach the right consistency. Tahini can seize up if you add liquid too quickly.
7
Rest and slice chicken
- Remove the chicken from the oven and rest for 5 minutes on a cutting board.
- The carryover cooking completes the cooking and allows juices to redistribute.
- Slice each breast against the grain into ½-inch-thick (1.25 cm) strips, leaving some of the glaze on the meat.
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Ready when: Chicken is cool enough to handle safely and slices cleanly
Tip: Slicing against the grain ensures tender, tender bites. Let it rest—skipping this step will cause the meat to dry out.
8
Warm flatbreadOven 400°F / 205°C
- While the chicken rests, warm the 4 flatbreads either in a dry skillet over medium heat for 30 seconds per side, wrapped in foil in the 400°F (200°C) oven for 2 minutes, or directly over a gas flame for 10 seconds per side until warm and pliable.
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Ready when: Flatbread is warm and soft but not crispy
Tip: Warm bread is more pliable and less likely to crack when wrapping.
9
Assemble wraps
- Lay a warm flatbread on a clean surface.
- Spread a thin layer of tahini sauce down the center.
- Top with a portion of the sliced pomegranate chicken (about 3 oz / 85 g per wrap), some of the caramelized onions, toasted walnuts, and fresh parsley.
- Drizzle with extra pomegranate glaze from the pan if desired.
- Fold the bottom third of the flatbread up over the filling, tuck in the sides, and roll tightly toward the top, keeping the bottom edge tucked underneath.
- Repeat with remaining flatbreads.
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Ready when: All wraps are assembled and tightly rolled
Tip: Keep the flatbread warm between assemblies. A damp kitchen towel draped over the stack will help. Wrap snugly so it holds together when eaten.

Good to know

Tips

Pomegranate molasses is widely available in Middle Eastern markets and online, and is worth seeking out for its authentic sweet-tart flavor. It's shelf-stable and keeps for years.
For extra moisture and richness, dollop a spoonful of labneh or thick Greek yogurt into the wrap along with the tahini sauce.
Toast and prepare the walnuts and caramelize the onions while the chicken roasts—this keeps your active cooking time at the end minimal.
If your flatbread is very thick, you can gently pound it thinner with your hand or a rolling pin for easier wrapping.

Make ahead

Caramelize the onions up to 2 days ahead and store in the fridge. Make the tahini sauce up to 1 day ahead. You can also roast and slice the chicken up to 4 hours ahead and reheat gently in a 300°F (150°C) oven for 5 minutes before wrapping.

Storage & reheating

These wraps are best enjoyed immediately after assembly. If made ahead, wrap them individually in parchment or foil and store in the refrigerator for up to 1 day. To reheat, unwrap and warm the flatbread on a skillet or in a warm oven. The components will keep separately in the fridge for up to 4 days in airtight containers.

Substitutions

pomegranate molasses → Reduce 1 cup (240 ml) fresh pomegranate juice in a saucepan over medium heat until it becomes syrupy and measures about 80 ml (about 15 minutes), or use a mixture of 2 tbsp balsamic vinegar + 1 tbsp red wine vinegar + 1 tsp honey. Pomegranate molasses is tangy and concentrated; other alternatives are more acidic, so taste and adjust.
tahini paste → Greek yogurt mixed with a little olive oil and lemon juice (use 1:1 ratio by volume). Yogurt sauce will be tangier and less nutty but still creamy and delicious.
raw walnuts → Pistachios, pine nuts, or almonds—toast them the same way. Each nut brings a different flavor; pistachios add a subtle earthiness, pine nuts bring buttery richness.
large flatbread or pita → Lavash, chapati, naan, or even crispy lettuce leaves for a low-carb option. Adjust warming time based on the bread type; naan needs only 15–20 seconds per side.