Bulgur Chicken Wrap Recipe

Ingredients:

For the Boiled:
	Whole Chicken	1	Qty
	Water	4.5	Cup
	Dry Onion	1	Qty
	Bay Leaf	1	Qty

For the Rice:
	Bulgur For Rice	1.5	Cup
	Olive Oil	3	Tbsp
	Curry	1	Tsp
	Ginger	1	Tsp
	Dry Basil	1	Tsp
	Black Pepper	1	Tsp (large)
	Salt	1	Tsp (large)
	Tomato Paste	1	Tbsp
	Tomato	1	Qty
	Green Pointed Pepper	3	Qty
	Thyme	1	Tsp

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Instructions:

1. Peel and finely chop the onion. Fry the onions you bought in the pressure cooker in olive oil until they turn pink. Add the whole chicken that you cut or cut into pieces at your butcher's and sauté together for five minutes.
2. Add bay leaf, salt and pepper and 4.5 glasses of hot water, close the pressure cooker and cook for 15 minutes.
3. Meanwhile, peel and dice the tomatoes. Remove the seeds from the peppers and cut them in the same size as the tomatoes.
4. Grease a glass baking dish, take the bulgur into this bowl and spread it evenly with the back of the spoon. Turn on the pressure cooker, take out the chicken pieces in a separate place after it gets warm. Remove and discard the bay leaf and onion pieces in the boiling water.
5. Separate the cooked chicken from the bones, be careful to keep it in large pieces. Place the chopped tomatoes, peppers and chicken pieces on the bulgur evenly.
6. Thin the tomato paste, which you will take in a bowl for the sauce, by whisking it with a ladle of chicken stock. Add the spices and oil. Pour the prepared sauce evenly over the rice.
7. Preheat the oven to 180 degrees. With the help of a ladle, the remaining chicken broth is poured over the rice and chicken, and put in the oven. Bake for about 15 minutes, when the chickens are browned, take them out and cover them with foil. Rest for ten minutes.
8. Serve the rested topping hot. Enjoy your meal!
9. Note: You can serve this beautiful closing dish with a tzatziki with lots of dill, mint and ice.

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