Tavuklu dürüm – chicken wraps with vegetables Recipe
Tavuklu dürüm is the Turkish equivalent of a well‑known wrap – a thin flatbread filled with juicy chicken, vegetables and yogurt sauce. In Turkey it’s a street‑food classic, ordered late in the evening after work or after a match. At home you can prepare a lighter pan version, perfect as a quick one‑pan lunch or dinner.
This recipe brings the flavor of Turkish street food into your kitchen with simple ingredients and one pan. The spiced yogurt marinade keeps the chicken juicy, while fresh vegetables and a creamy yogurt‑mayonnaise sauce create a balanced, satisfying wrap that’s easy to customize.
Chef's tips
Cut the chicken into evenly sized pieces so it cooks at the same speed and browns nicely without drying out. Don’t overcrowd the pan – if needed, fry the meat in two batches so it sears instead of steams. Always warm the wraps just before filling; cold or dry tortillas are much more likely to crack when rolled.
How to serve
Serve the dürüms hot, cut on the diagonal, with extra yogurt sauce on the side for dipping. Add a simple tomato and cucumber salad or a cabbage slaw for crunch. For a party, set up a DIY dürüm bar with bowls of vegetables, sauces and toppings so everyone can build their own wrap.
Ingredients
- chicken breast - 500 g
- plain yogurt - 150 g
- olive oil - 30 ml
- garlic - 3 cloves
- sweet paprika - 6 g
- hot paprika - 2 g
- cumin - 3 g
- salt - 6 g
- black pepper - 2 g
- lemon juice - 15 ml
- tomato - 2 piece
- cucumber - 1 piece
- lettuce - 80 g
- onion - 1 piece
- parsley fresh, finely chopped - 10 g
- tortilla wraps - 4 piece
- mayonnaise - 30 g
Preparation
- Cut the chicken into thin strips or small bite‑sized pieces. Peel the garlic and chop it very finely or press it through a garlic press.
- In a bowl, mix 2 tablespoons of yogurt with the olive oil, garlic, sweet paprika, hot paprika, cumin, salt, pepper and lemon juice. Add the chicken, coat it thoroughly in the marinade and set aside for at least 15 minutes (you can also refrigerate it for a few hours).
- Slice the tomato into thin half‑slices, cut the cucumber into sticks or slices, and tear the lettuce into smaller pieces. Slice the onion into thin feathers and finely chop the parsley.
- In a small bowl, mix the remaining yogurt with the mayonnaise and a pinch of salt. If the sauce is very thick, add 1–2 tablespoons of water so it spreads more easily.
- Heat a large frying pan over medium‑high heat. When hot, add the marinated chicken in a single layer. Fry for 8–10 minutes, stirring every few minutes, until the pieces are cooked through in the middle and lightly browned on the outside.
- Warm the tortilla wraps for 20–30 seconds on each side in a dry pan until they become soft and flexible (do not let them dry out and turn crispy, or they will crack when rolled).
- Spread 1–2 tablespoons of yogurt sauce in the center of each wrap, leaving the edges clear. Top with a portion of lettuce, tomato slices, cucumber and onion, then sprinkle with parsley.
- Place the hot chicken on top of the vegetables. Fold the bottom of the wrap up over the filling, then roll the sides in tightly, like a burrito, pressing the filling toward the center.
- You can briefly reheat the finished dürüms in a dry pan for 1–2 minutes on each side, pressing with a spatula, until they are lightly browned and warm inside. Serve immediately, cut in half on the diagonal.
Storage
Najlepiej zjeść od razu po przygotowaniu, bo placek mięknie od sosu. Jeśli zostanie, przechowuj zawinięty dürüm w lodówce do następnego dnia i podgrzej na suchej patelni pod przykryciem, aż środek będzie gorący.
