Jordanian Chicken Wraps

Description
The proportions of spices are approximate... it's a rich yellow with red speckled look and aromatic smell that you should go for. You can eat them hot, or better, at just above room temperature. This is not a quick recipe. It's best if you can work on it throughout the day.

Ingredients

 * 6 Chicken breasts
 * 1 (8 ounce) package slivered almonds
 * 4 large onions
 * 1 cup olive oil
 * 1/4 cup curry powder
 * 1/8 cup coriander powder
 * 1/8 cup ground sumac
 * 1 tablespoon ground pepper
 * 1 teaspoon salt
 * lavash bread or 6-8 tortillas

Directions

 * 1) Cook Chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
 * 2) Strain and save the broth.
 * 3) Reduce broth to make about 5 cups and add additional Chicken bullion, if desired.
 * 4) While the Chicken cooks, toast the slivered almonds until light brown and fragrant.
 * 5) You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
 * 6) Allow Chicken to cool enough to handle.
 * 7) Chop or pull apart Chicken into small pieces.
 * 8) Saute sliced onions in olive oil until they begin to turn translucent.
 * 9) Add Chicken pieces and more oil to coat, if necessary.
 * 10) Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
 * 11) Add about a cup or two of the broth and mix.
 * 12) Keep adding spices, oil, and/or broth as needed to let the Chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
 * 13) This may take awhile.
 * 14) Add toasted almonds and stir.
 * 15) Cut Lavash bread in half, or use tortillas.
 * 16) Place one cup of filling on bread.
 * 17) Fold like a burrito, wrapping fully.
 * 18) Stack in a pile on a plate.
 * 19) Leave to cool until comfortable to touch.
 * 20) Eat with your hands.