Authentic Homemade Chicken Tantuni
614kcal
Ingredients
- 1.1 lbs Chicken Breast (finely diced)
- 4 tsp Sweet Paprika
- ½ cup Vegetable Oil
- ¼ cup Water
- 1 large Tomato (diced into small cubes)
- ½ bunch Fresh Parsley (finely chopped)
- 1 large Onion (thinly sliced and rubbed with sumac)
- 4-6 Fresh Lavash or Flour Tortillas
- Salt (to taste)
Equipment
- Wide Skillet or Wok: To allow the chicken to sear without overcrowding.
- Sharp Chef’s Knife: Essential for dicing the chicken and vegetables finely.
- Small Bowl: For preparing the sumac onions.
- Tongs: For handling the lavash while saucing it in the hot pan.
Method
- Finely dice the chicken breast into very small, uniform cubes.
- Heat a wide skillet thoroughly and add the chicken. Sauté until the juices evaporate.
- Move the chicken to the edge of the pan. Pour the oil and paprika into the center.
- Mix everything together and add the water to create steam and a rich sauce.
- Press the lavash onto the chicken mixture to soak up the flavored oils.
- Place the cooked chicken on the sauced lavash and top with tomatoes, onions, and parsley.
- Roll the bread into a tight wrap and serve immediately while hot at 80-90°C (175-195°F).
Nutrition
Calories614kcalCarbohydrates47gProtein34gFat32gSaturated Fat5gPolyunsaturated Fat16gMonounsaturated Fat7gTrans Fat0.2gCholesterol80mgSodium453mgPotassium709mgFiber4gSugar4gVitamin A2002IUVitamin C20mgCalcium34mgIron5mg
Notes
If your chicken starts to look dry while sautéing, add the water in small splashes. The steam is what keeps the breast meat tender. Also, always serve with a side of hot pickled peppers (Biber Turşusu) and a cold glass of Ayran for the most authentic experience!