Servings: 4-6


  • 1 pound halal chicken breast
  • 4-5 cups water or broth
  • 1 package flour tortillas
  • 3-4 large onions
  • ¾ cup olive oil, extra for brushing
  • 2 tablespoons sumac seasoning
  • salt
  • pepper

Step 1

In a pot over medium-high heat, add the chicken breast. Pour water or broth over the chicken and bring to a boil. Reduce the heat to medium and let it simmer until the chicken is cooked through, about 20-30 minutes depending on the thickness of the chicken.

Step 2

Remove the chicken from the pot and let it rest until slightly cooled. Shred the chicken breast with a fork and set aside.

Step 3

Peel the onions and slice them (diced or crescent shape). Sauté the onions in a pan with 1 tablespoon of olive oil until softened and translucent in color. Add sumac, salt, pepper and the remainder of the olive oil and mix together.

Step 4

Remove from heat and combine the shredded chicken with the onion mixture.

Step 5

Preheat oven to 400°F and line a baking sheet with parchment. Set aside.

Step 6

On a clean surface, lay a tortilla and add two tablespoons of the onion and chicken mixture. Roll the tortilla and place it on the lined baking sheet. Repeat with remainder of filling and tortillas.

Step 7

Place the Msakhan Rolls in the oven and bake until the tortillas are slightly brown.

Step 8

Remove from the oven and brush the tops with olive oil. Serve immediately.