Tavuk Durum (Turkish Chicken Wrap)

About This Recipe

Tavuk durum is the everyday grab-and-go lunch of Turkish cities — thin lavash wrapped tightly around grilled chicken, fresh vegetables, and a cooling yogurt sauce, sold from doner stands and casual lokantas alike. The chicken is marinated in yogurt, garlic and paprika, a combination that both tenderizes the meat and gives it a mild tang, then grilled or seared hot until charred at the edges. Rolled up with pickled vegetables, tomato, and a generous spoonful of garlic yogurt, the wrap is pressed briefly on a hot griddle before serving so the lavash crisps slightly on the outside while staying soft within.

Ingredients

Serves 4

• 500 gboneless chicken thighs
• 1/2 cupplain yogurt(for marinade)
• 2 clovesgarlic(minced, for marinade)
• 1 tbsppaprika
• 1 tbspolive oil
• 1 tspsalt
• 4large lavash or flour tortillas
• 1/2 cupplain yogurt(for sauce)
• 1 clovegarlic(minced, for sauce)
• 1tomato(diced)
• 1/2red onion(thinly sliced)
• 1/4 cuppickled cucumbers(sliced)
• 1/4 cupfresh parsley(chopped)

Instructions

1. 1

   Marinate the chicken

   Combine chicken with yogurt, garlic, paprika, olive oil and salt; marinate at least 20 minutes, or up to 4 hours refrigerated.

2. 2

   Grill the chicken

   Grill or sear the chicken over high heat 5-6 minutes per side until charred and cooked through, then slice thinly.

3. 3

   Make the sauce

   Stir garlic into yogurt with a pinch of salt.

4. 4

   Warm the lavash

   Warm the lavash briefly on a dry skillet or open flame until soft and pliable.

5. 5

   Assemble the wrap

   Spread yogurt sauce down the center of each lavash, layer with sliced chicken, tomato, onion, pickles and parsley.

6. 6

   Roll tightly

   Fold in the sides and roll tightly into a cylinder.

   Roll snugly but not so tight the lavash tears — a slightly loose first fold helps.

7. 7

   Press and serve

   Press the wrap seam-side down on a hot dry griddle for 1 minute per side to seal and slightly crisp, then slice in half and serve.

Variations

• •

  Doner-style durum uses thinly shaved rotisserie meat instead of grilled chicken pieces.

• •

  A spicier version adds a spoonful of Turkish hot pepper paste to the yogurt sauce.

• •

  Vegetarian durum swaps the chicken for grilled halloumi or seasoned chickpeas.

Storage

Best assembled fresh; grilled chicken keeps refrigerated up to 3 days and can be reheated separately before wrapping fresh lavash around it.

Frequently Asked Questions