At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 5 servings
• Prep time: 20 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 5 servings.

• Calories: 590 kcal
• Protein: 56 g
• Carbohydrates: 66 g
• Fat: 11 g
• Sodium: 1609 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 10 lavash flatbreads
• 1 kg (2.2 lb) boneless, skinless chicken breast
• 3/4 cup plus 1 tablespoon (200 ml by volume) water
• 1 tbsp sweet paprika
• 2 teaspoons (10 ml) fine salt
• 2 teaspoons (10 ml) hot pul biber or Aleppo-style red pepper flakes
• 1 tsp ground black pepper
• 2 tablespoons olive oil

Onion Salad

• 2 onions
• 1 tsp ground sumac
• 1 bunch parsley
• 3 tomatoes
• 1 lemon

Directions

1. Heat the olive oil in a wide skillet. Add the finely diced chicken and cook, stirring, until it releases and reabsorbs its juices.

2. Add the water gradually as the skillet dries. Continue cooking until the chicken is tender and reaches 165°F (74°C), then stir in the paprika, salt, hot red-pepper flakes, and black pepper.

3. Thinly slice the onions and massage them with the sumac. Chop the parsley and tomatoes, and cut the lemon into wedges.

4. Briefly lay each lavash over the seasoned chicken so it absorbs a little of the cooking liquid.

5. Fill the lavash with chicken, sumac onions, tomatoes, and parsley. Squeeze lemon over the filling, roll tightly, and serve.

Sources

1. USDA FoodData Central — April 2026 data release