Chicken Tantuni Recipe

This recipe is my go-to for a quick and mouthwatering meal that combines vibrant spices and fresh ingredients, making it super Instagram-worthy! I love how the juicy chicken and tangy pickled peppers wrapped in warm lavash take me on a flavor adventure every time.

Crafting Chicken Tantuni, a Turkish street food, is something for which I have a great deal of affection. It starts with tender strips of chicken breast.

These I sauté in olive oil with finely chopped onions and a range of spices that cover the spectrum from aromatic to assertive—cumin and paprika are the obvious stars, but consider this: the flavor deepens considerably with the addition of ripe, finely chopped tomatoes. Diced would be too coarse.

If that weren’t enough, the next step requires the use of chili flakes, which in my kitchen are never in short supply. Finally, everything is elegantly wrapped in lavash, with the obligatory addition of lemon juice and chopped parsley as finishing touches.

Ingredients

• Chicken breast: Rich in lean protein, helps muscle growth and repair.
• Olive oil: Heart-healthy fat, provides a fruity flavor and promotes good cholesterol.
• Onion: Adds sweetness and depth, packed with antioxidants and fiber.
• Tomatoes: Juicy and tangy, excellent source of vitamins C and K.
• Cumin: Earthy, warm spice, aids digestion and contains anti-inflammatory properties.
• Paprika: Smoky flavor, rich in vitamin A for eye health.

Ingredient Quantities

• 500g chicken breast, cut into small strips
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 medium tomatoes, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon chili flakes (optional)
• Salt, to taste
• Black pepper, to taste
• 4 pieces of lavash or tortilla bread
• 1 cup chopped parsley
• 1 lemon, cut into wedges
• Pickled peppers, for serving (optional)
• Sumac, for garnish (optional)

Instructions

1. In a large skillet, over medium heat, heat 1 tablespoon olive oil. Add the chicken strips; cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

2. In the same skillet, add the rest of the olive oil. Add the chopped onion and sauté until it’s translucent.

3. Add the tomatoes that have been diced and the juice from the can to the onion and garlic. Stir well and bring the mixture to a simmer.

4. Season the combination with cumin, paprika, and chili flakes. Stir well to mix together all the flavors and add salt and black pepper to taste.

5. Reintroduce the cooked chicken to the skillet, combining it with the onion and tomato medley. Allow it to merge with the chicken by cooking it for an additional 2-3 minutes.

6. Heat the lavash or tortilla bread in another pan or in the oven and do so only until you have achieved a state where the bread is soft and feasible to work with.

7. Put a part of the chicken mixture on each piece of warm bread.

8. Chop fresh parsley for an eye-catching garnish.

9. Tightly roll the bread around the filling to create wraps. On the side, serve pickled peppers and lemon wedges.

10. To serve, optionally garnish with a sprinkle of sumac over the top of the tantuni.

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Can opener
6. Measuring spoons
7. Plate or dish (for setting aside cooked chicken)
8. Small pan or oven (for heating bread)
9. Serving plates
10. Small bowl (for garnishes)

FAQ

• What type of chicken is best for Tantuni?For tender and quickly cooking results, use boneless, skinless chicken breast, cutting it into small strips.
• Can I use different spices?Absolutely, you can modify the spices to your liking. Although cumin and paprika are the traditional choices, you can certainly replace them with other spices, such as coriander or cayenne, if you want a bolder flavor.
• What can I use instead of lavash?When lavash is not at hand, tortilla or pita bread can be used in its place to wrap the Chicken Tantuni, and are likewise excellent alternatives.
• How can I make it spicier?For a spicier kick, add more chili flakes or use fresh chili peppers.
• What sides are typically served with Chicken Tantuni?Chopped parsley and lemon wedges usually accompany it. Pickled peppers are often served along with it. A fresh salad is also a delightful way to complement this dish.
• Is it essential to peel the tomatoes?Avoiding a chunky texture in this dish means starting with smooth pureed tomatoes. Peeling the tomatoes helps ensure this, but you can skip this step if you want a more rustic flavor.

  Uses:
  This sauce is the perfect base for any Italian dish or any dish that calls for tomato sauce.

  Ingredients:

  • 2 tablespoons olive oil
  • 4 medium-sized tomatoes
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly cracked black pepper
  • Fresh basil leaves (or any other herb you like)
  • Optional: 1/2 grated medium-sized onion

Substitutions and Variations

You can use turkey breast or boneless, skinless chicken thighs for a richer flavor if you prefer that to chicken breast.
Olive oil: Alternatives can include avocado oil or vegetable oil.
Onion: You can substitute shallots or leeks, but they will give a different taste.
Tortilla: If lavash is inaccessible, use pita bread or naan.
Parsley: Cilantro may be used for a distinctive and equally fresh flavor profile.

Pro Tips

1. Marinate the chicken: For added flavor, marinate the chicken strips in olive oil, cumin, paprika, and a little lemon juice for at least 30 minutes before cooking.

2. Enhance the sauce: Add a clove or two of minced garlic alongside the onion to deepen the flavor of the sautéed vegetables.

3. Perfect the texture: After removing the skin and seeds from the tomatoes, briefly blend or crush them for a smoother sauce consistency.

4. Customize the spice level: Adjust the amount of chili flakes based on personal preference to make the dish as mild or as spicy as desired.

5. Maintain wrap integrity: When rolling the wraps, use a small amount of the chicken mixture to avoid overstuffing, which can lead to tearing or difficulty in eating. Use a piece of parchment paper or foil to wrap tightly and hold the shape until serving.