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A succulent chicken tantuni wrap with tomatoes, sumac onions, and parsley on a plate.

Authentic Homemade Chicken Tantuni

A vibrant Turkish street food classic featuring finely diced chicken breast sautéed with paprika and served in a sauce-soaked lavash with fresh sumac onions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Main Course
Cuisine: Turkish
Calories: 614
Ingredients Equipment Method Video Notes

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
 

  1. Finely dice the chicken breast into very small, uniform cubes.
    Finely dicing chicken breast into small cubes for Tantuni.
  2. Heat a wide skillet thoroughly and add the chicken. Sauté until the juices evaporate.
    Sautéing diced chicken in a hot skillet until golden.
  3. Move the chicken to the edge of the pan. Pour the oil and paprika into the center.
    Adding vegetable oil and paprika to the center of the pan.
  4. Mix everything together and add the water to create steam and a rich sauce.
    Adding a splash of water to the chicken and paprika oil mixture.
  5. Press the lavash onto the chicken mixture to soak up the flavored oils.
    Pressing a fresh lavash bread onto the hot tantuni sauce.
  6. Place the cooked chicken on the sauced lavash and top with tomatoes, onions, and parsley.
    Adding fresh tomatoes and sumac onions to the chicken wrap.
  7. Roll the bread into a tight wrap and serve immediately while hot at 80-90°C (175-195°F).
    Rolling a finished chicken tantuni wrap tightly.

Video

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!