Here is the gluten-free Turkish chicken wrap recipe with its incredible taste. This article is full of secrets. You’ll thank us later.
What Is Gluten-Free Famous Turkish Chicken Wrap?
There is a jewel of Turkish cuisine in the Mediterranean region of the country. So much so that it managed to make the whole country talk about it with its name.
Today, we are ready to share this flavor with you with all its secrets. You’ll also be amazed by the gluten-free version. If you’re ready, let’s start by sharing the shopping list.
Shopping List for Gluten Free Turkish Chicken Wrap
- Chicken breast
- Gluten-Free tortillas
- Tomato paste
- Pepper paste
- Potatoes (optional)
- Pickled cucumber
- Chili pepper powder
- Black pepper
Everything you need is on the shopping list. If you do not follow any diet other than a gluten-free diet, add mayo to this list, we are sure you will love it. Before moving on to the step-by-step recipe, let’s look at the measurement of the ingredients and nutritional values.
Gluten-Free Turkish Chicken Wrap Recipe (2 Servings)
Net Carb: 45g
Total Fat: 35g
Chicken breast (1 piece)
Gluten-free tortilla bread (2 pieces)
Butter (1 tsp)
Olive oil (1 tbsp)
Yogurt (1 tbsp)
Parsley (6 stalks)
Tomato (1, small-size)
Potato (1, small-size)
Pickled Cucumbers (2 nos)
Mayo (1 cup)
Garlic (4 cloves)
Lettuce (2 hard leaves)
Water (1.2 cups)
Tomato paste (1.5 tbsp)
Pepper paste (1 tsp)
Paprika (1 tsp)
Black pepper (1 tsp)
Chili pepper powder (1 tsp)
Watch Turkish Chicken Wrap Recipe Video
Start by crushing or grating the garlic.
Put it in a deep mixing bowl.
Then extra finely chop half of the parsley.
Put the chopped parsley on the garlic.
Pour 1 cup of mayonnaise over it.
After mixing well until you get a homogeneous consistency, you will have garlic mayonnaise for a chicken wrap.
Put the garlic mayonnaise in a bowl, close the lid and keep until its role comes.
Now we will make the inner sauce of the wrap.
Preheat a saucepan.
Add 1 tsp of butter to it.
Add 1 tbsp tomato paste and fry.
Add 1.2 cups of water, black pepper and chili pepper powder and let it cook.
Tip: Do not forget to mix well while the tomato sauce is cooking. All the tomato paste should become combined with the water.
When the sauce starts to boil, reduce the heat and let it cook for 5 minutes.
At the end of 5 minutes of cooking, the excess juice of the sauce will evaporate and you will have a perfect tomato sauce.
Meanwhile, slice 1 potato and bake in the oven. Then keep it aside. You can also fry the potato if you want. Or you can cut the potato from the Turkish chicken wrap recipe. Now we can start chopping the chickens. Finely chop them. Then we will make their sauce separately.
Tip: You can keep the chickens in the freezer for half an hour so that can be cut more easily. In this way, they will harden a little and come in a form that can be chopped more easily.
Bring a mixing bowl. Put 2 tsp tomato paste and half tsp pepper paste in it.
Crush 1 clove of garlic and add it to the tomato paste. Add half a tablespoon of yogurt to it.
Add 1 tbsp of olive oil and mix them well. Take the chicken pieces in a deep bowl.
Pour the tomato-yogurt mix sauce on it and mix it all.
Preheat well a large pan. Add some olive oil. Put the marinated chicken pieces on it. Fry them until well browned.
When the chickens are almost ready to cook, pour 1 tbsp of the tomato sauce that we cooked at first over the chickens and continue cooking. Mix and cook for a while
Tip: If the chicken looks dry too much, add more of this sauce during cooking.
Now bring your gluten-free bread. Sprinkle some paprika on it. Pour 1 tbsp of olive oil. Rub the spicy oil on the bread with your hands all over the bread.
You should have an almost red gluten-free tortilla bread at the end of the process.
Preheat a large pan.
Roast the front and back of the tortillas in a well-heated pan for a few minutes.
Tip: We recommend that you do not skip the job of roasting the tortillas in the pan. This step is one of the steps that make the wrapping special.
Finely chop the remaining parsley and set it aside.
Chop the tomatoes into extra thin rings. Keep it aside too.
Finely chop 2 leaves of lettuce. Chop the pickles thinly and long. These are all garnishes for the wrap.
Put a few potatoes in the bread first, then add pickles, lettuce, tomatoes, some parsley.
But sprinkle the parsley all over the tortilla.
Add the garlic mayonnaise over the filling.
Add the chickens.
Finally, pour as much tomato sauce as you want.
Wrap the bread with the ingredients inside.
To Sum Up:
To be honest, it may cause you some dishes, but be sure that you will have made the best wrap you have ever eaten in your life.
You’ll want to remake this wrap every day, and so to speak, the ingredients are optional.
For example, those who do not like parsley can cut it from the list.
If there is an ingredient you don’t like, remove it from the recipe and create the most ideal one for you with the guide.
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