Name: Tea-Smoked Chicken Wraps
Yield: Yields 12 to 16 wrapped sandwiches, each about 2½ to 3 inches/6 to 7.5 centimeters in diameter and ¾ inch/1.5 centimeters thick
Ingredients: 2 tablespoons/6 grams whole black peppercorns, cracked with a mallet or metal meat pounder; 2 pounds/1 kilogram skinless, boneless chicken breasts, all visible fat removed (bone-in chicken can be used but requires longer cooking time, up to 30 minutes); 2 sheets of lavash bread, edges cut to form 2 circular halves, each 13”x23”; ½ cup/100 grams brown sugar; ½ cup/100 grams black tea leaves such as Assam, Kenya, Ceylon, or Yunnan; 1 bunch fresh arugula or watercress, leaves only, stems removed, washed and dried; 1 medium red pepper; 1 tablespoon/3 grams whole coriander seeds; ¼ cup/60 milliliters reduced-sodium soy sauce; Salt and freshly ground black pepper to taste; 1 orange, sliced into eighths; 1 bay leaf; 1 apple, sliced into eighths; 1 teaspoon/2 grams whole cloves; 4 slices fresh ginger root; 1 head romaine lettuce; ½ cup/100 grams dry uncooked rice; ¼ cup/60 milliliters mayonnaise; 4 cinnamon sticks

Preparation info

Yields
12 to 16
wrapped sandwiches, each about 2½ to 3 inches 6 to 7.5 centimeters in diameter and ¾ inch 1.5 centimeters thick

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

This is wonderful picnic fare, a colorful mosaic of white meat chicken, green lettuce, and red pepper, tidily arranged in a thin envelope of Middle Eastern flat bread. With a supply of tea-smoked chicken breasts and the peach conserve on hand, completing this rolled sandwich takes no time at all. Lavash is an unleavened cracker bread, sold in Middle Eastern or whole-food markets.