Spiced Summer Shredded Chicken Wraps with Hummus and Tahini

I met all sorts of amazing people at the French Culinary Institute. Eighteen year olds fresh out of high school, former lawyers looking for a career change, even two retired pharmacists. My good friend Omer Ben Horin served in the Israeli army for three years, but always felt drawn to cooking. He grew up cooking at home with his Moroccan mother, and during high school he helped her cooked for her catering company.  After serving in the Army, while attending culinary school in Israel, Omer worked in top restaurants, constantly drawing inspiration from everyone he worked with. Omer then set his sights on New York, and attended The French Culinary Institute.  As if he weren’t enough of an over achiever, he then interned at the Two Michelin star restaurant, Corton.

 

After graduating from the French Culinary Institute, Omer decided to pursue his own restaurant. The restaurant revolves around a chicken concept, taking on classic American dishes, rotisserie, and Tex-Mex but all with an Israeli twist. With an impeccable knack for combining flavors and inspirations spanning the globe, I’m sure diners will snap up his eclectic plates. With his restaurant opening in late August in Oceanside, New York, Omer shared a preview recipe from his menu that’s perfect for a hot summer afternoon. Its quick, fresh, and super satisfying. 

 

Serves 6

 

 

• 1 whole rotisserie chicken (Shredded)
• 4 large onions
• 20 cremini mushrooms
• 2 star anise
• 3 cloves garlic
• 3/4 cup sweet chili sauce (Omer makes his own, but you can buy it in any grocery store)
• 1/4 cup BBQ sauce (Omer also makes this from scratch but recommend something like Sweet Baby Ray's if you’re short on time)
• 1 Tbsp Worcestershire sauce
• 2 Tbsp canola oil
• 6 Tbsp Plain Hummus
• 6 tsp Tahini paste
• 1 Head of romaine lettuce
• 1 Bunch of Fresh mint (roughly chopped)
• 6 Flour tortillas

 

 

1. Slice the onions thinly and sauté them in a large pan with the star anise and oil for 15 minutes or until they're caramelized. Add the crushed garlic and cook for another 2 minutes, and then transfer to a bowl, discarding the star anise.
2. Slice the mushrooms in a medium thickness and sauté in the same pan as the onions over high heat until they're soft and browned.
3. Add the shredded chicken and onion to the pan with the mushrooms, along with the sweet chili sauce, BBQ sauce, and Worcestershire sauce, cooking for 5 minutes.
4. Toast the tortilla in a pan until lightly colored, removing to a plate.
5. Spread 1 Tbsp of hummus on the tortilla, add 3 Tbsp of the pulled chicken on top, top with chopped romaine, chopped mint and drizzle of hummus. Eat outside with a few cold beers, and you’re in heaven!