Chicken Pine Nuts and Sumac Rolls

Yummy chicken rolls can be your lunch or dinner or cut up small for appetizers. Have them with salad, sour cream, salsa, hummus or just alone. You can make them with leftover chicken or the store bought already roasted ones. (Happy to report that my daughter made them tonight with the help from this site yay my plan is working :) She did the one in this picture. She added some jalapenos too, bravo Reya.

Serves 4


1 chicken breast boneless skinless

2 Tablespoons olive oil + 2 Tablespoons

1 onion chopped + 1 whole

1 Tablespoon sumac

Salt

Pepper

1 bay leaf

1 pack tortilla bread or mountain bread (Markouk found in specialty stores) or pita bread.

¼ cup pine nuts




Rinse the chicken breast and sauté in small pan with 2 tablespoons olive oil add whole onion, 1 bay leaf, cinnamon, salt and pepper and cover with water. Let cook for 30 -35 minutes or until done. Remove water and reserve for soup.With the help of two forks tear the meat apart into small bites and set aside.

In another pot sauté chopped onion with the rest of the olive oil for 5 minutes till translucent in color, add pine nuts and sauté till they are gold in color. Now add the torn chicken and the sumac and blend well. Remove from heat.

Prepare the bread you have available. Spread 2-3 tablespoons of filling and roll like a burrito secure with a toothpick. Repeat until you use all the chicken filling.

Pre-heat oven 350. Spray oil on a cookie sheet, place rolls and bake 10-15 minutes until warm and gold in color.

Serve hot with salad or cut them into half for appetizers.