Chicken Sumac Wraps with Beets and Feta

The slightly sour tang of sumac pairs perfectly with roast chicken, beets, and feta in this comforting wrap. The skin of the chicken thighs turns an appealing golden brown while roasting, and the sugar within the beets caramelizes while their interior softens and their exterior gets delightfully crispy. The chicken and beets are sprinkled with fresh feta cheese before being topped with romaine leaves and rolled up in a spinach tortilla. The crispy, smooth, creamy, and crunchy textures paired with the sweet, savory, and sour flavors make for an especially pleasant wrap. • serves 4

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• 1 teaspoon sumac
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ garlic powder
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• 1 pound chicken thighs (about 2), bone in and skin on
• 1 pound beets, peeled and quartered
• 1 tablespoon extra virgin olive oil
• 4 large spinach tortillas
• 3 ounces feta cheese stored in brine, drained
• 4 to 8 romaine lettuce leaves

Preheat the oven to 400°F.

In a small bowl, mix together the sumac, salt, black pepper, garlic powder, cinnamon, and allspice. Coat the chicken and beets with the olive oil and then the spice mixture. Spread them out on a baking sheet and roast for 45 minutes to 1 hour, until the chicken is cooked through and golden and the beets have wrinkled. Let cool. Remove the chicken meat from the bones and cut into 1-inch pieces, keeping the skin on.

Lay a tortilla flat and place a handful of chicken in the center. Sprinkle roughly 3 tablespoons of the feta cheese over the chicken and place 2 or 3 beet quarters on top of the feta. Top with 1 or 2 romaine lettuce leaves. Fold the two sides of the tortilla over the filling, roll up the tortilla, and place on a serving platter, seam side down. Repeat with the remaining ingredients to make 4 wraps and serve.