Turkish · Lunch & handhelds

Chicken döner wrap

Name: Chicken döner wrap
Prep time: 40 min
Cook time: 25 min
Total time: 8 h 5 min
Yield: 6 wraps
Cuisine: Turkish
Ingredients: 1 small yellow onion, coarsely grated; 2 tablespoons plain whole-milk yogurt; 1 tablespoon tomato paste; 1 tablespoon red-wine vinegar; 1 teaspoon dried thyme; 1 teaspoon sweet paprika; 1 1/2 teaspoons kosher salt, divided; 2 tablespoons olive oil; 2 pounds boneless skinless chicken breasts, sliced horizontally into thin sheets; 2 tablespoons unsalted butter; 1 small red onion, very thinly sliced; 2 teaspoons ground sumac; 1 packed cup flat-leaf parsley leaves; 2 ripe tomatoes, thinly sliced; 6 thin lavash breads

Turkish tavuk döner made by freezing, shaving, and hard-searing a yogurt-onion-marinated chicken stack, wrapped in warm lavash with sumac onion and tomato.

About 8 hr 5 minTotal

About 1 hr 5 minActive

$$Cost

AdvancedDifficulty

Makes 6 wraps

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 wraps

1 small yellow onion, coarsely grated
2 tablespoons plain whole-milk yogurt
1 tablespoon tomato paste
1 tablespoon red-wine vinegar
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, sliced horizontally into thin sheets
2 tablespoons unsalted butter
1 small red onion, very thinly sliced
2 teaspoons ground sumac
1 packed cup flat-leaf parsley leaves
2 ripe tomatoes, thinly sliced
6 thin lavash breads

Instructions

Squeeze grated onion through a fine sieve into a bowl to collect 3 tablespoons onion juice; discard the dry pulp. Whisk in yogurt, tomato paste, vinegar, thyme, paprika, 1 teaspoon salt, and olive oil. Coat chicken thoroughly.
Stack the chicken sheets into a compact 3-inch-wide log on plastic wrap. Wrap very tightly, twisting the ends, and freeze 5 to 6 hours until firm but still sliceable.
Unwrap and shave the chicken crosswise into pieces no thicker than 1/8 inch. Melt butter in a over high heat. Sear chicken in uncrowded batches until browned at the edges and every piece reaches 165°F, 3 to 5 minutes per batch.
Massage red onion with sumac and remaining salt for 1 minute, then fold in parsley. Warm lavash briefly in the dry skillet. Divide chicken, sumac onion, and tomato among the breads; roll tightly and serve immediately.

TürkiyeTurkish döner and dürüm cooking

From the table

About this recipe

Döner is named for meat cooked while turning; Turkish home versions recreate its thin browned layers by tightly stacking, firming, shaving, and fast-searing marinated meat.

Döner refers to meat cooked while turning on a vertical spit. This home version reproduces the thin, browned layers by freezing a tightly stacked marinade and shaving it before fast cooking. The restrained tomato-and-sumac-onion filling keeps it Turkish and distinct from Levantine shawarma with toum and pickles. This Kwilt version follows the reviewed household adaptation: Use Turkish home-döner technique rather than merely seasoning grilled chicken, and keep the wrap focused on lavash, tomato, parsley, and sumac onion.

Sources

Dinner does not stop at the recipe