- 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
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.
Remove the chicken from the pot and let it rest until slightly cooled. Shred the chicken breast with a fork and set aside.
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.
Remove from heat and combine the shredded chicken with the onion mixture.
Preheat oven to 400°F and line a baking sheet with parchment. Set aside.
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.
Place the Msakhan Rolls in the oven and bake until the tortillas are slightly brown.
Remove from the oven and brush the tops with olive oil. Serve immediately.