Shawarma Enchiladas

For filling:
• 1 tablespoon vegetable oil
• 800 g chicken breast fillet, cut into strips
• 1 medium onion or 120 g, finely chopped
• 4 cloves garlic, crushed
• 1 teaspoon ground black pepper
• 1 teaspoon ground allspice
• 1 teaspoon ground cardamom
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ cup water or 60 ml, hot
• 1 cube Chicken Bouillon or 10 g

For sauce:
• 2 tablespoons vegetable oil
• ¼ cup plain flour or 50 g
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 cup water or 250 ml, hot
• 1 cube Chicken Bouillon or 10 g
• 1 cup tomato puree or 200 g
• 6 pita bread or 360 g, warmed
• 1 can chick pea, canned or 400 g
• 2 medium tomatoes or 200 g, diced
• 1 cup cheddar cheese or 100 g, grated
• 2 medium spring onions or 30 g, finely chopped

METHOD:

1. To prepare Filling: Heat Vegetable Oil in a deep frying pan and cook Chicken pieces on medium-high heat. Add Onions, Garlic, Spices, Water and 1 cube Chicken Bouillon , cover and simmer on heat until onions are soft and chicken is fully cooked and all the liquid is absorbed.
2. To prepare sauce: Heat Vegetable oil in a frying pan over medium heat, add Flour and allow to fry until color is slightly golden.
3. Add spices and sauté for another 1-2 minutes. Taking care not to burn the flour.
4. Add Water and 1 cube Chicken Bouillon , stir to dissolve. Add Tomato Pure and finish the sauce. If sauce is too think, add some water. Consistency should be that of heavy cream.
5. To assemble Enchiladas:In an oven proof baking dish, pour 1/3 of the sauce and spread evenly on the bottom.
6. Divide filling into 6 portions, lay each Pita Bread flat on a clean work surface, spread 1/6 of the Hummus Pure in the center and spoon over a portion of the filling. Gently roll over the pita bread covering the filling and place in the baking dish over the sauce with the seam down. Repeat for the remaining bread and filling.
7. Pour the remaining sauce over the rolled Enchiladas and spread across evenly.
8. Spoon over chopped Tomato pieces over the sauce, cover with shredded Cheddar Cheese and bake in a pre heated oven at 175 degrees C for 20-30 minutes or until cheese is melted and the sauce is bubbling.
9. Remove from oven and allow to rest for 5 minutes. Garnish with chopped spring onions and serve.