Name: Tantuni (Turkish Steak Wraps) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 1 small red onion, thinly sliced into half moons; 2 teaspoons sumac; Kosher salt, to taste; 3 Roma tomatoes, finely chopped; 1 bunch flat leaf parsley, finely chopped; 2 lemons (1 juiced, 1 cut into wedges); 1 teaspoon Aleppo pepper (optional, divided); 1 1/2 pounds flank steak; 1/4 cup extra virgin olive oil; 2 teaspoons paprika; 3/4 cup hot water; 6 sheets of homemade lavash or burrito-size flour tortillas as substitute

Jump to Recipe· 4.4 from 6 reviews

If you’ve never tried the vibrant flavors and satisfying textures of Turkish street food, you are in for a real treat with this Tantuni (Turkish Steak Wraps) Recipe. A glorious blend of beautifully seasoned, tender flank steak wrapped in soft lavash bread with fresh, tangy vegetables and just the right touch of spice, this dish perfectly captures the essence of Mediterranean comfort food. Each bite offers a delightful harmony of juicy meat, zingy sumac onions, and fresh herbs, making it not only an easy dish to prepare but also an utterly addictive one you’ll want to share with friends and family.

Ingredients You’ll Need

The image shows a large slab of raw red meat on a white plate on the left side. Around it are small white bowls with different ingredients: bright yellow oil, small dark brown seeds, deep red chili powder, pale salt, small dark red chili flakes, thin sliced purple onion, diced red tomatoes, and finely chopped green herbs. Two whole yellow lemons sit near the center. On the right, a stack of thin, round flatbreads with small brown spots is placed on a white plate. A small white pitcher with clear liquid is near the bottom right. All items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet completely essential to achieve that authentic balance of flavors and textures. Every component adds a unique note; the sumac gives a tangy punch, the Aleppo pepper brings gentle warmth, and the fresh parsley and tomatoes contribute vibrant color and freshness.

1 small red onion, thinly sliced into half moons: Provides crunch and pairs beautifully with sumac to add tangy brightness.
2 teaspoons sumac: The star spice for that signature lemony, slightly sour flavor.
Kosher salt: Enhances all the natural flavors.
3 Roma tomatoes, finely chopped: Juicy and sweet, balancing the savory steak.
1 bunch flat leaf parsley, finely chopped: Fresh, herbaceous notes that brighten the dish.
2 lemons: One for juicing into the salad and one for wedges to squeeze on top.
1 teaspoon Aleppo pepper (optional): Adds a mild heat and fruity undertone.
1 1/2 pounds flank steak: The tender, flavorful meat foundation of the wraps.
1/4 cup extra virgin olive oil: For searing the steak and adding richness.
2 teaspoons paprika: Deep smoky taste that complements the beef.
3/4 cup hot water: Helps create a luscious pan sauce.
6 sheets of homemade lavash (or burrito-size flour tortillas): Soft wraps to hold all that delicious filling together.

How to Make Tantuni (Turkish Steak Wraps) Recipe

Step 1: Prepare the Sumac Onions

First up, you’ll want to transform the onions by massaging them with sumac and a pinch of salt. This simple step softens their bite and infuses them with that addictive tangy zest that will cut through the richness of the steak later. It’s magical what a little bit of handwork does here!

Step 2: Make the Fresh Tomato and Parsley Salad

To the sumac-coated onions, stir in finely chopped tomatoes, fresh parsley, half a teaspoon of Aleppo pepper if you’re using it, and a touch more salt. Juice one lemon into this bright salad and toss everything to combine well. This mixture will add freshness and color, perfectly balancing the richness of the meat. Keep the remaining lemon sliced into wedges for serving.

Step 3: Slice and Sear the Steak

Trim any excess fat from the flank steak and slice it into small, sugar cube-sized pieces. Heat the olive oil in a pan until shimmering, then add your steak pieces. Stir continuously as they cook for about 8 minutes, allowing the meat to expel and then reabsorb its juices, resulting in tender, flavorful bites with a beautiful golden crust.

Step 4: Season and Simmer the Steak

Once the steak has a nice color, season it with paprika, the remaining Aleppo pepper, and a generous pinch of salt. Stir to coat the meat evenly, then pour in the hot water. Turn the heat to medium and let it simmer gently for around 5 minutes. This step reduces the liquid slightly, creating a luscious and flavorful sauce that coats the steak perfectly.

Step 5: Soak the Lavash in the Steak Juices

Lower the heat and cover the cooking meat with a sheet of lavash bread. Gently press it down to let the bread soak up the savory juices and steam slightly, softening the bread and infusing it with all that rich flavor. Patience is key here; give it at least half a minute until the bread reaches a warm golden hue — this soak makes all the difference.

Step 6: Assemble the Wrap

Using tongs, transfer the soaked lavash to a plate with the soaked side facing up. Spoon a thin line of steak along one edge of the bread, drizzle some of the pan sauce over the meat, and add a line of the refreshing tomato and onion salad. Be careful not to overfill so your wrap stays neat and easy to eat.

Step 7: Roll and Enjoy the Wrap

Roll the lavash tightly over the fillings, pulling it towards you and rolling from top to bottom to form a long, slender tube. Gently curve it into a U-shape, which concentrates all those delicious juices in the bend. Squeeze fresh lemon juice into the open ends as you eat to cut through the richness and elevate the flavors. If your bread feels fragile, feel free to roll it burrito-style for easier handling.

Step 8: Repeat with Remaining Wraps

Continue soaking, filling, and rolling the remaining lavash sheets. This recipe makes six servings, perfect for a dinner party or family meal where everyone can enjoy the authentic taste of Turkey’s favorite street food right at home.

How to Serve Tantuni (Turkish Steak Wraps) Recipe

Two rolled tortillas with light brown spots lie side by side on a round white plate with a blue inner surface. The tortillas are thin, with visible texture and some darker browned spots, showing a soft and light crust. Small bits of dark filling peek slightly from the open ends of the rolls. Three lemon wedges with bright yellow flesh and white rinds are arranged to the right of the tortillas on the plate. The plate is placed on a white marbled surface. A blue cloth is partially visible to the left of the plate, and a small bowl containing lemon wedges sits at the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon wedges are an essential garnish, bringing a bright finish to every bite. You can also sprinkle extra chopped parsley on top for a burst of greenery and fresh aroma. If you like a little heat, a drizzle of extra Aleppo pepper or a side of spicy chili sauce works beautifully here.

Side Dishes

Tantuni pairs wonderfully with simple, cool side dishes like a cucumber-yogurt salad or a crisp tabbouleh. Pickled vegetables or a light carrot and cabbage slaw also complement the rich, savory wraps well by adding crunch and acidity, perfect to balance each mouthful.

Creative Ways to Present

For a fun twist, serve these wraps sliced into pinwheels on a large platter with dipping sauces like garlicky yogurt or spicy red pepper sauce. Or, turn this street food favorite into a shareable appetizer by cutting each wrap into smaller sections and securing with toothpicks — perfect for parties or casual gatherings.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers — though unlikely — store the steak separately from the bread in airtight containers to keep textures optimal. The fresh salad is best kept refrigerated and added just before serving to avoid sogginess.

Freezing

You can freeze cooked steak leftovers without the salad or wraps for up to three months. Freeze in individual portions to make reheating easy and avoid thawing the whole batch at once. The bread and salad do not freeze well and are best made fresh.

Reheating

Reheat the steak gently in a skillet over medium heat to preserve tenderness and sauce. Warm the lavash briefly in a dry pan or oven to bring back softness before assembling your wrap again for a near-fresh taste experience.

FAQs

Can I use another cut of steak for this recipe?

Absolutely. While flank steak is traditional and tender when sliced thin, sirloin or skirt steak can also work well as long as you slice them into small, bite-sized pieces for quick cooking.

Is Aleppo pepper necessary, and can I substitute it?

Aleppo pepper adds a unique mild heat and fruity flavor, but it’s optional. If you don’t have it, a pinch of smoked paprika or mild chili flakes can be used as a substitute to keep some warmth in the dish.

Can I make this recipe vegetarian?

Though this recipe is centered on steak, you can make a delicious vegetarian version by substituting the beef with grilled mushrooms or spiced seitan to maintain a hearty texture and satisfying flavor.

What if I can’t find lavash bread?

No problem! Burrito-size flour tortillas make a great alternative. Just keep in mind lavash soaks up the juices nicely, so if using tortillas, warm them well before assembling.

How spicy is this recipe?

The traditional Tantuni is mildly spiced with warmth coming mainly from Aleppo pepper and paprika, which is quite gentle. You can adjust the spice level by adding more pepper or serving with a chili sauce on the side if you prefer more heat.

Final Thoughts

There’s something truly special about making and savoring this Tantuni (Turkish Steak Wraps) Recipe. It’s a fantastic way to bring a taste of Turkish street food right into your kitchen—efficient to prepare yet bursting with flavor and texture in every bite. I encourage you to try it for your next meal and watch how quickly it becomes a beloved favorite for yourself and whoever’s lucky enough to share it with you.