Ingredients:

1 head romaine lettuce

1 medium red pepper

1/4 cup reduced-sodium soy sauce

1/2 cup brown sugar

2 pounds skinless, boneless chicken breasts, all visible fat removed (bone-in chicken can be used but requires longer cooking time, up to 30 minutes)

1 bunch fresh arugula or watercress, leaves only, stems removed, washed and dried

1/4 cup mayonnaise

2 sheets of lavash bread, edges cut to form 2 circular halves, each 13’ x 23’

Salt and freshly ground black pepper to taste

 

Smoking mixture:

1/2 cup dry, uncooked rice

1/2 cup brown sugar

1/2 cup black tea leaves, such as Assam, Kenya, Ceylon, or Yunnan

2 tablespoons whole black peppercorns, cracked with a mallet or metal meat pounder

1 tablespoon whole coriander seeds

4 slices fresh ginger root

4 cinnamon sticks

1 bay leaf

1 teaspoon whole cloves

1 apple, sliced into eighths

1 orange, sliced into eighths

 

Directions:

Wash the romaine well, dry, then remove and discard the core. Separate each leaf and cut out the heavy ribs, then shred and set aside. Seed the red pepper and slice thinly into long julienne strips. Combine the soy sauce with the sugar, making sure to dissolve all the sugar.

 

Remove all visible fat from the chicken and marinate in the soy and brown sugar for an hour, or longer, in the refrigerator. Combine the arugula and mayonnaise in a blender or food processor until smooth. Refrigerate, covered, until ready to use.

 

To smoke the chicken, you will need a wok, a rack that will fit into it as a surface for the food being smoked and a tight-fitting lid for the wok. Line the wok with foil, then place the smoking mixture in a mound in the center of the foil. Place the cover on the wok and heat the wok over a high flame until wisps of smoke appear when you briefly lift the lid to take a peek. Reduce the flame to medium. Set the rack into the wok.

 

Using tongs, quickly place the chicken onto the rack in the wok and cover tightly. Smoke for about 10 minutes, or until the chicken is done. It should feel springy to the touch and register 165 F on an instant-read thermometer.

 

Place the cooked chicken in a bowl and let stand at room temperature. When cooled, slice chicken into long strips. Adjust seasoning as needed with salt and pepper to taste. (Chicken breasts can be refrigerated at this point if you want to use them later.) To prepare the wraps, place one lavash sheet on a work table. Spray the lavash sheet lightly with water, just to moisten. Repeat with the second sheet of lavash, stacking it on top of the first one. With a spatula or wide knife, spread the arugula mayonnaise in an even layer on the top sheet, including the edges. Add salt and pepper to taste.

 

Place half the shredded romaine in a line parallel to the long side of the lavash, 4 inches in from the outside of the long edge toward the center. Place strips of red pepper on top of the romaine, then top the red pepper with the chicken. Top the chicken with the remaining romaine.

 

Fold in the short sides of the lavash, then roll it lengthwise tightly over the filling and the end folds. Create a tight, round log shape, like a jelly roll, and continue to roll until the lavash fully encloses the filling. Spray the lavash again lightly with water and cover tightly with plastic wrap. Refrigerate until serving. Remove from the refrigerator a few minutes before serving to allow the wraps to lose some of their chill and enhance the flavor.

 

If serving immediately, store in the plastic wrap only for about 5 minutes at room temperature to allow the lavash to soften slightly. Cut and serve. Slice the rolls on the diagonal to show off the colors of the filling. PC138365

 

Makes 16 sandwiches