Chicken Tantuni Recipe

Ingredients:

For the Tantuni:
	Chicken Leg (Boneless Grill)	250	Grams
	Liquid Oil	1	Half Cup
	Water	1.5	Cup
	Salt	1	Tsp
	Powdered Red Pepper	1	Tsp

For the Salad:
	Dry Onion	1	Qty
	Tomato	2	Qty
	Green Pepper	2	Qty
	Lemon Juice	1	Tbsp
	Sumac	1	Tsp
	Parsley	1/4	Bunch

For the Service:
	Lavash	4	Qty
	Lemon	1/2	Qty

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Instructions:

1. Separate the fatty parts of the grilled boneless chicken thighs with a knife and chop small cubes (1cmx1cm).
2. Add enough cold water to cover it, and boil it until it gets soft. Do not add salt to prevent it from hardening.
3. Put a teaspoon of cottonseed oil (or flower oil if you can't find it) in a flat pan (sheet or wok). When the oil is cold, add half a glass of water.
4. Put the chickens in the pan, add the red sweet pepper powder and 1 teaspoon of salt, mix and cook slowly.
5. Add water or chicken stock little by little to the chickens that are cooked occasionally. Adding two glasses of water in total will be enough for the chicken to cook.
6. For the tantunin salad, chop the onion in piyaz, salt it, rub it and wash it off. Finely chop the tomatoes, peppers and parsley leaves. Add salt and sumac, if you wish, add hot pepper flakes.
7. Cover the lavash (or bread) on the cooked tantuni and soften it for 5-10 seconds. Take it from the pan and place 2-3 spoons of chicken and salad and make a wrap.
8. If you wish, you can melt 1-2 spoons of butter and hot red pepper in the pan and turn your wraps in that pan. Serve the tantuni wraps hot with pickled peppers, lemon and parsley. Bon Appetit!

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Chicken