Ramadan Spiced Chicken and Walnut Wrap

Name: Ramadan Spiced Chicken and Walnut Wrap
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) boneless, skin-on chicken thighs; 2 medium (300 g) yellow onions, thinly sliced into half-moons; 4 cloves (20 g) garlic cloves, smashed; ¾ teaspoon (1½ g) ground cinnamon; ½ teaspoon (1 g) ground allspice; ¾ teaspoon (1½ g) ground cumin; to taste freshly ground black pepper; 1½ teaspoon (8 g) kosher salt; 2 cups (480 ml) unsalted chicken broth; 3 tablespoons (45 ml) extra-virgin olive oil; 1 cup (120 g) raw walnut halves, roughly chopped; 2 tablespoons (30 ml) pomegranate molasses; ¾ cup (130 g) fresh pomegranate seeds (arils); 3 tablespoons (45 ml) tahini (sesame paste); 2 tablespoons (30 ml) fresh lemon juice; 4 pieces (250 g) soft flatbread (pita or lavash); ½ cup (15 g) fresh mint leaves, roughly torn; ½ cup (20 g) fresh flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

Tender poached chicken thighs seasoned with warming Levantine spices, paired with toasted walnuts, caramelized onions, and bright pomegranate. Wrapped in soft flatbread with tahini and fresh herbs for a satisfying, aromatic meal perfect for breaking the fast.

Prep: 20 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 4 wraps

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lb (680 g) boneless, skin-on chicken thighs
2 medium (300 g) yellow onions, thinly sliced into half-moons
4 cloves (20 g) garlic cloves, smashed
¾ teaspoon (1.5 g) ground cinnamon
½ teaspoon (1 g) ground allspice
¾ teaspoon (1.5 g) ground cumin
to taste freshly ground black pepper
1½ teaspoon (8 g) kosher salt
2 cups (480 ml) unsalted chicken broth
3 tablespoons (45 ml) extra-virgin olive oil
1 cup (120 g) raw walnut halves, roughly chopped
2 tablespoons (30 ml) pomegranate molasses
¾ cup (130 g) fresh pomegranate seeds (arils)
3 tablespoons (45 ml) tahini (sesame paste)
2 tablespoons (30 ml) fresh lemon juice
4 pieces (250 g) soft flatbread (pita or lavash)
½ cup (15 g) fresh mint leaves, roughly torn
½ cup (20 g) fresh flat-leaf parsley, roughly chopped

Equipment (6)

Large heavy-bottomed pot or Dutch oven (5-6 quart)
Wooden spoon
Instant-read thermometer
Medium skillet (10-inch)
Cutting board
Small toasting pan or skillet

Steps

Before you start

Pat chicken thighs dry with paper towels
Measure out all spices and have walnuts ready to toast
Warm flatbread just before assembling to make them pliable

1
Toast the walnuts
- Place chopped walnuts in a small dry skillet over medium heat.
- Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
- Transfer to a plate and set aside.
+ Show details− Hide details
Ready when: Walnuts are fragrant and light golden brown
Tip: Don't walk away—walnuts burn quickly. Stir constantly.
2
Season and sear chicken
- Pat chicken thighs dry.
- In a small bowl, mix together cinnamon, allspice, cumin, 1½ teaspoons salt, and black pepper to taste.
- Rub the spice blend evenly over both sides of the chicken.
- Heat 1½ tablespoons olive oil in a large pot over medium-high heat.
- Working in batches if needed, sear the chicken skin-side down for 3 minutes until the skin is golden and crisp, then flip and sear the other side for 2 minutes.
- Remove chicken to a plate.
+ Show details− Hide details
Ready when: Chicken skin is golden and crisp
Tip: Don't move the chicken while searing—let it develop color undisturbed for the first minute.
3
Caramelize onions
- In the same pot, add remaining 1½ tablespoons olive oil over medium heat.
- Add sliced onions and cook, stirring occasionally, for 8–10 minutes until softened and beginning to turn golden.
- The onions should be translucent and slightly caramelized at the edges.
+ Show details− Hide details
Ready when: Onions are soft, translucent, and lightly caramelized
Tip: Lower heat slightly if onions begin browning too quickly; you want a slow, even cook.
4
Build poaching liquid
- Add smashed garlic cloves to the onions and stir for 30 seconds until fragrant.
- Pour in chicken broth and pomegranate molasses, stirring to combine and scrape up any browned bits from the bottom of the pot.
- Return the seared chicken to the pot, skin-side up, nestling it among the onions.
- The liquid should come about halfway up the sides of the chicken.
+ Show details− Hide details
Ready when: Liquid is simmering gently around the chicken
Tip: Keep the skin-side up so it stays crisp as the chicken poaches.
5
Poach chicken until cooked throughOven 165°F / 75°C
- Bring liquid to a gentle simmer over medium heat.
- Reduce heat to medium-low and simmer uncovered for 20–25 minutes.
- The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
- The meat should be tender and cooked through.
+ Show details− Hide details
Ready when: Internal temperature reaches 165°F (74°C); meat is tender
Tip: Avoid boiling vigorously, which can toughen the meat. Aim for gentle, barely bubbling liquid.
6
Shred chicken and reduce sauce
- Transfer cooked chicken to a cutting board and let rest for 5 minutes.
- Using two forks or your fingers, shred the chicken into bite-sized pieces, discarding the skin if you prefer a leaner wrap (or leave it in for richness).
- Return shredded chicken to the pot and stir gently to combine with the onions and sauce.
- Increase heat to medium-high and simmer the mixture for 2–3 minutes, stirring occasionally, to reduce the sauce slightly and concentrate flavors.
+ Show details− Hide details
Ready when: Sauce is slightly thickened and coats the chicken
Tip: Shred the chicken while it's still warm—it pulls apart more easily.
7
Prepare tahini drizzle
- In a small bowl, whisk together tahini and lemon juice.
- Add 2–3 tablespoons of warm water, a little at a time, whisking until the mixture reaches a drizzleable consistency (like thick yogurt).
- Season lightly with salt and pepper to taste.
+ Show details− Hide details
Ready when: Tahini mixture is smooth and drizzleable
Tip: Add water gradually—tahini thickens as it sits, so aim for a pourable consistency.
8
Warm flatbreadOven 350°F / 175°C
- Working quickly, warm each flatbread over a gas flame, on a cast-iron skillet, or in a dry skillet over medium-high heat for 10–15 seconds per side, just until pliable and warm.
- If using an oven, wrap them in foil and warm at 350°F (175°C) for 3–4 minutes.
- Keep them warm and stacked on a plate covered with a clean kitchen towel.
+ Show details− Hide details
Ready when: Flatbread is warm and soft, pliable
Tip: Warm just before assembling so the flatbread stays soft and doesn't dry out.
9
Assemble wraps
- Lay out a warm flatbread on a clean work surface.
- Spread a thin layer of tahini drizzle across the center.
- Top with a generous portion (about ¾ cup) of the spiced shredded chicken and onions.
- Scatter toasted walnuts, fresh pomegranate seeds, mint, and parsley over the filling.
- Drizzle with a little more tahini.
- Fold the flatbread over the filling, then fold in the sides and roll tightly, tucking as you go to keep filling contained.
+ Show details− Hide details
Ready when: Wraps are rolled tightly with filling secured
Tip: Leave a little space on either end so the filling doesn't burst out when you bite into it.

Good to know

Tips

Pomegranate molasses is a key ingredient in Levantine cooking—its sweet-tart depth is hard to replicate. Find it at Middle Eastern markets or online.
For a spice-forward version, add ¼ teaspoon cayenne pepper to the spice rub for a gentle heat.
If pomegranate seeds are out of season or unavailable, substitute with a handful of toasted pine nuts or a drizzle of pomegranate juice over the assembled wrap.
These wraps are hearty enough to be a main course but light enough for breaking a day-long fast. Serve with a cooling yogurt-cucumber salad on the side.

Make ahead

Poach the chicken and prepare the sauce up to 8 hours ahead; store in an airtight container in the refrigerator. Reheat gently over medium-low heat just before serving. Toast walnuts and prepare tahini drizzle up to 1 day ahead. Assemble wraps to order for the best texture and freshness.

Storage & reheating

Finished wraps are best enjoyed immediately but can be wrapped tightly in foil and kept at room temperature for up to 2 hours. Leftover spiced chicken and sauce keep in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave. The chicken mixture also freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.

Substitutions

pomegranate molasses → 2 tablespoons fresh lemon juice plus 1 teaspoon balsamic vinegar. Pomegranate molasses adds authentic tartness; this blend mimics the flavor but is slightly less tart—increase lemon juice if you prefer more acidity.
raw walnut halves → Pine nuts or blanched sliced almonds, toasted. Both offer a milder, buttery crunch. Toast until just golden, as pine nuts burn more easily.
tahini (sesame paste) → Greek yogurt mixed with a little olive oil and lemon juice. Less nutty but creamy and cooling, especially good for those sensitive to sesame.
soft flatbread (pita or lavash) → Whole wheat pita, naan, or crispy lettuce cups. Lettuce cups lighten the meal; whole wheat adds earthiness and more fiber.