Start by crushing or grating the garlic.

Put it in a deep mixing bowl.

Extra finely chop half of the parsley and put the chopped parsley on the garlic. Then 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 it until its role comes.

For the wrap sauce, 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: Remember to mix well while the tomato sauce is cooking. The tomato paste should be 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 a large pan. Add olive oil. Add the marinated chicken pieces to the pan. Fry them until well browned.

When the chickens are almost ready to cook, pour 1 tbsp of the tomato sauce we cooked over the chickens and continue cooking. Mix and cook for a while

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 step of roasting the tortillas in the pan.)

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, and 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.