Crispy Chicken Lavaş Wrap with Fries and Chili Sauce Step-by-step instructions

Before you start

Before starting, cut the chicken breast into 1-inch cubes and pat them dry. Measure out all the spices and have the oil ready.

If using frozen fries, cook them according to package directions so they are hot and crispy when you assemble the wraps.

Set out the flatbreads, yogurt sauce, cabbage, pickles, and chili sauce so everything is within reach. Preheat the air fryer to 400°F (200°C).

Instructions

Prep and Cook the Chicken

1. 1Season the Chicken
   In a large bowl, combine the chicken breast cubes with garlic powder, onion powder, smoked paprika, red chili powder, salt, and 2 tablespoons of oil. Toss well to coat every piece evenly. Let the seasoned chicken sit at room temperature while the air fryer preheats, but no longer than 30 minutes.
   Look for The chicken cubes are evenly coated with a reddish-brown spice mixture.
   Tip For extra crispiness, pat the chicken cubes dry with paper towels before seasoning.
2. 2Air Fry the Chicken
   Preheat the air fryer to 400°F (200°C). Arrange the seasoned chicken cubes in a single layer in the air fryer basket, working in batches if needed. Air fry for 12 minutes, shaking the basket halfway through, until the chicken is golden brown and crispy on the outside and cooked through. The internal temperature should reach 165°F (74°C).
   Look for The chicken cubes are deeply golden and crisp, with no pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the basket; give each cube room to crisp up.

The seasoned chicken cubes should be evenly coated and the air fryer preheated. After air frying, the chicken should be golden brown, crispy on the outside, and cooked through to 165°F (74°C). The kitchen will smell of smoked paprika and garlic.

Assemble the Wraps

3. 3Prepare the Flatbreads
   Lay one large lavaş flatbread on a clean work surface. Spread 2 tablespoons of the creamy garlic yogurt sauce across the center of the flatbread, leaving a border around the edges. Repeat with the remaining flatbreads and sauce.
   Look for Each flatbread has a thick stripe of creamy sauce down the middle.
   Tip Warm the flatbreads briefly in a dry skillet or microwave to make them more pliable.
4. 4Layer the Fillings
   Over the sauce on each flatbread, layer a heap of hot crispy french fries, the air-fried chicken cubes, shredded red cabbage, and dill pickles. Distribute the fillings evenly among the four flatbreads.
   Look for The fillings are piled high in the center of each flatbread.
   Tip Keep the fillings centered so the wrap rolls easily without spilling.
5. 5Drizzle with Chili Sauce
   Drizzle the fiery chili sauce over the fillings on each flatbread. Use about 1 tablespoon per wrap, or adjust to taste.
   Look for The chili sauce forms a glossy, spicy ribbon over the fillings.
   Tip For a milder wrap, use less chili sauce or omit it entirely.

Each flatbread has a stripe of yogurt sauce, topped with a heap of fries, chicken, cabbage, pickles, and a drizzle of chili sauce. The fillings should be centered and the flatbreads pliable enough to roll without tearing.

Toast and Serve

6. 6Roll the Wraps
   Fold the sides of the flatbread over the filling, then roll tightly from the bottom to form a neat burrito-style wrap. Press gently to seal.
   Look for The wrap is tight and compact, with no gaps in the seam.
   Tip Tuck the sides in firmly as you roll to keep the filling secure.
7. 7Toast the Wraps
   Heat a dry skillet or griddle over medium-high heat. Place the wraps seam-side down in the skillet and toast for 2-3 minutes per side, until the exterior is golden brown and crunchy. Use tongs to turn carefully.
   Look for The wrap surface is blistered and golden, with a crisp crunch when pressed.
   Tip Do not overcrowd the skillet; toast in batches if necessary.
8. 8Rest and Slice
   Transfer the toasted wraps to a cutting board and let them rest for 2 minutes. This helps the filling set and makes slicing easier. Using a sharp knife, slice each wrap in half crosswise to reveal the vibrant layers.
   Look for The cross-section shows distinct layers of chicken, fries, cabbage, and sauce.
   Tip A serrated knife works best for cutting through the crispy exterior without squishing the filling.

The wraps are toasted until golden and crunchy on both sides. When sliced, the cross-section shows distinct layers of chicken, fries, cabbage, and sauce. The exterior crackles when pressed, and the filling is hot and aromatic.

Common mistakes

A common mistake is overcrowding the air fryer basket, which steams the chicken instead of crisping it. Work in batches if needed.

Another mistake is overfilling the wraps, which makes them hard to roll and prone to tearing. Keep the filling to about 1 cup per wrap. Also, be careful not to toast the wraps too long or they can become hard and brittle.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the exterior is golden brown and crispy.

The wraps are done when they are toasted on both sides and the exterior is crunchy to the touch. Let the wraps rest for a couple of minutes before slicing so the filling sets and the layers stay intact.

• Poultry: 165°F (74°C) in the thickest part