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Chicken Tantuni Wrap
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Chicken Tantuni Recipe

A recipe for the homemade version of a famous Turkish Street Food! Easy to make quick to eat.
Course Main Course
Cuisine Turkish
Prep Time 20 minutes
Cook Time 20 minutes
Chicken brine 15 minutes
Total Time 55 minutes
Servings 4 people
Calories 330kcal

Ingredients

Chicken

  • 600 grams chicken breast
  • 1 tablespoon salt for brine
  • 1 teaspoon sunflower oil or olive oil
  • 2-3 garlic cloves chopped
  • ½ teaspoon salt divided
  • ½ teaspoon sumac
  • 1 teaspoon hot chilli powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon jerk chicken seasoning
  • ¼ teaspoon ground black pepper

Wrap garnish

  • 4 large wraps
  • ½ teaspoon red pepper flakes
  • 4 potatoes
  • 3 tablespoon oil to fry
  • 2 tomatoes
  • 2 onions
  • 8 springs flat parsley
  • 1 lemon wedged

Instructions

Chicken

  • Start with brining the chicken.
  • Prepare a luke warm bowl of water with 1 tablespoon of salt.Place the chicken breasts into the water and leave at room temperature for 15 minutes.
  • When time is up rinse the chicken to get rid of the excess salt and pat dry the chicken with paper towels.
  • Then slice the chicken breasts horizontally and vertically to obtain tiny pieces.
  • Heat a tablespoon of oil in a pan. Toss in the chicken, try not to over crowd the pan, if necessary cook in batches. Do not cover the lid.
  • Add the minced garlic cloves and the salt, hot chili powder, black pepper, smoked paprika, sumac and jerk seasoning.
  • When the chicken has changed color and cooked remove from heat, do not wait until all the juice is soaked up or evaporated.

Assembly

  • Chop the potatoes into small cubes and fry.
  • Chop the tomatoes to small cubes.
  • Slice the onions and mix with chopped parsley and sumac.
  • Wet the wrap with the juice of the chicken.
  • Sprinkle with red pepper flakes.
  • Line up the chicken, fried potatoes, tomatoes and onion mix on the wrap.
  • Curl the sides inwards and roll upwards.
  • Enjoy while warm.

Notes

The essential spices are hot chilli powder and salt. You can play around with the other spices. I will add cumin next time and more sumac. 
The chicken will cook fast as it is cut into small pieces. 
In some recipes or in market stalls you might notice that the chicken is already broiled. This is done to serve quicker but skipping the broiling will make your chicken tastier as it will have all the juices in it and not left behind in the broiling.
You can serve in wrap, lavash or on a plate.