Berbere Chicken Wraps with Caramelized Onions

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 medium to large onions, sliced in thin rings
2 T margarine
1/3 Cup packed brown sugar
1 cup cottage cheese
1/3 cup plain yogurt
1 T chopped fresh chives
3 10” square lavash bread cut diagonally to form six triangles
2 lbs. ground chicken
¼ t cayenne pepper
½ t paprika
½ t cumin
4 cloves Fresh garlic, crushed
¾ t chili powder
1 t salt
1 ½ t sugar
1 T tomato paste
Vegetable oil for brushing grill



Heat grill to medium-high. In a fire-safe pot, combine sliced onions, margarine and brown sugar. Place on grill. Cover. Cook for 24 minutes, stirring occasionally, until onions are tender. Remove from grill and set aside. Stir together cottage cheese, yogurt, and chives. Chill. Wrap lavash in foil, set aside. Place ground chicken in a large bowl. In a small bowl, combine cayenne pepper, paprika, cumin, crushed garlic, chili powder, salt, sugar, and tomato paste. Mix well. Add to ground chicken and blend well. Form into six patties. Brush grill with vegetable oil. Place patties on grill. Cover. Cook on medium for six minutes. Turn patties, place foil packet of lavash on warming rack on grill. Cover. Cook for an additional six minutes. Remove patties and foil packet of lavash from grill. In the center of each lavash triangle, spread 1/6th of cottage cheese and yogurt mixture. Top with chicken patty and 1/6th caramelized onions. Fold in bottom corner, then each side corner. Serve.