Sunday, April 29, 2012


Turkish Chicken wraps have a very different look and taste.  Although I haven't tried it with soft tortillas, I am thinking they would likely work well as well.  In authentic recipe, there is not ketchup or mayonnaise but my family felt they go well with this and use it so I added them to my recipe.

3-4 Chicken breasts
1/3 cup olive oil
1 teaspoon salt
2 - 3 tablespoons tomato paste
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon red pepper
Optional: currie and allspice

Lavash bread or Indian Roti bread

Fried potatos, lettuce, tomatoes, sliced onions with sumac, garlic pickles, hot peppers, ketchup, mayonnaise
  • Slice chicken legthwise
  • Add olive oil, salt, tomato paste, thyme, black pepper and red pepper
  • Mix well and marinade for 3-4 hours in the fridge
  • Cook at medium heat until all the juice comes out and evaporates.  This takes over an hour of cooking.  You can continue to stir fry in its own juice at the very end.
  • While chicken is cooking prepare the potatos.  Peel, wash and cut them in small cubes.  Fry them in small amount of olive oil.  Add salt at the end
  • Get all the filling option cut up and ready
  • Serve in warmed lavash bread.  I used Indian roti bread.

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