Musakhan Wraps (Palestinian Chicken Wraps)

A recipe for Musakhan Wraps (Palestinian Chicken Wraps)! Sumac-spiced chicken and onions are wrapped in thin flatbread and baked until crisp and golden.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you. I received a package of Breadmasters Markook Lavash. 

Musakhan (مسخن) is a Palestinian dish made by piling chicken seasoned with sumac and onions over bread. These Musakhan Wraps are a variation of the classic recipe. Thin flatbread triangles are filled with sumac-spiced chicken, onions, and toasted pine nuts and baked until golden. I arranged them on a serving platter and topped with additional toasted pine nuts, sumac, and a sprinkling of fresh parsley. For a refreshing contrast, I paired the wraps with this Yogurt and Cucumber Salad from Taste of Beirut. 

I boiled the chicken thighs and thinly sliced them before adding to the softened onions. This step can be done up to a day in advance and refrigerated until ready to assemble.

Sumac (the key ingredient in these Musakhan Wraps) is a spice made from the berries of the sumac bush and is common in Middle Eastern and Mediterranean cooking. It is available in berry or ground form. Sumac has a lightly bitter, lemony taste and a deep brownish red hue. There are no good substitutes for the flavor. I have been able to find it in the spice section of some international grocery stores and recently at Whole Foods. Watch the ingredient list and color of sumac. It should be a deep red. Bright red spices may have added coloring and some have added salt. It is also available of Amazon: Ziyad Sumac.

Use the thinnest flatbread available to assemble these wraps. I especially like the Markook Lavash from Breadmasters. The large sheets are easily sliced into two triangles to make the perfect size and texture for rolling up the Musakhan. If you are using smaller pieces of flatbread, do not cut them in half. 

Looking for more Palestinian recipes?

Try Halloumi Meshwi (Pan-Grilled Halloumi with Lemon), Maftoul bil Sukar (Palestinian Couscous with Sugar and Butter), and Shay bil Maramiya (Palestinian Sage-Scented Tea). 

Musakhan Wraps (Palestinian Chicken Wraps)

Adapted from Palestine on a Plate and  Taste of Beirut

Print Pin

Musakhan Wraps (Palestinian Chicken Wraps)

A recipe for Musakhan Wraps (Palestinian Chicken Wraps)! Sumac spiced chicken and onions are wrapped in thin flatbread and baked until crisp and golden.

Course Main

Cuisine Palestinian

Keyword chicken, musakhan, onion, wrap

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

0 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 Wraps

Ingredients

Chicken:

• 1 pound boneless chicken thighs
• 3 green cardamom pods
• 1 tablespoon salt

Onions:

• 1/4 cup olive oil plus more for brushing the wraps
• 3 large onions thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 2 tablespoons sumac plus more for wraps

Assembly:

• 1/3 cup toasted pine nuts
• 5 large flatbreads (or 10 smaller) thin lavash or Turkish flatbread
• Fresh parsley for garnish, optional

Instructions

• Place the chicken in a saucepan, cover with water, and add the cardamom and 1 tablespoon salt. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 30 minutes. Remove to a plate and set aside or refrigerate if not assembling the wraps immediately.
• In a large pan, drizzle the olive oil over medium heat. Add the onions, reduce heat to medium low, and cook, stirring often until softened and starting to caramelize, about 30 minutes. Season with the 1 teaspoon salt, cumin, black pepper, and cinnamon.
• Thinly slice the cooked chicken and mix into the onions along with the sumac.
• Preheat oven to 350˚F. Lightly grease a baking sheet with olive oil. If using large sheets of flatbread, cut each piece into two triangles.
• On a work surface, brush one side of a triangle with olive oil and flip over. Brush with olive oil and sprinkle with sumac. Place a line of about 2 tablespoons of the chicken and onion mixture on the long edge of the bread. Top with a few pine nuts. Wrap up tightly and place on the prepared baking sheet. Repeat with remaining wraps.
• Bake in preheated oven until toasted and the edges are crisp, 15-20 minutes.
• Serve immediately garnished with more sumac, pine nuts, and a sprinkling of fresh parsley if desired.