Crispy Chicken Lavaş Wrap with Fries and Chili Sauce Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, make sure the cubes are dry before adding the oil and spices. Pat them with paper towels if they feel moist.

Also, don’t skip shaking the air fryer basket halfway through cooking—this ensures even browning on all sides.

When rolling the wraps, tuck the sides in firmly and roll tightly, but don’t pull too hard or the flatbread may tear.

If the flatbreads are stiff, warm them briefly in a dry skillet or microwave to make them more pliable. This makes rolling much easier.

Variations

• Spicy Mayo Swap: Replace the garlic yogurt sauce with a spicy mayo made from mayonnaise and sriracha. This adds a creamy, tangy heat that pairs well with the crispy chicken and fries.
• Add Avocado: Add sliced avocado to the wrap for extra creaminess and a fresh, buttery texture. Avocado also helps balance the heat from the chili sauce.
• Switch the Protein: Use turkey breast or pork tenderloin cubes instead of chicken. Adjust cooking time as needed, and ensure the internal temperature reaches the safe minimum for the chosen protein.
• Make It Vegetarian: Omit the chicken and double the fries and cabbage, or add crispy tofu cubes. For tofu, toss in the same spice blend and air fry until golden and crisp.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or air fryer to restore crispness.

Freezer

Assembled but untoasted wraps can be frozen for up to 2 months. Thaw overnight in the refrigerator, then toast in a dry skillet until heated through.

Reheat

Reheat leftover wraps in a dry skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 5-6 minutes, until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the wraps whole or sliced, but note that the exterior will soften over time.

To maintain crispness, reheat in a dry skillet or air fryer rather than the microwave.

The seasoned chicken cubes can be prepared a day ahead and stored in the refrigerator. The yogurt sauce can also be made in advance. Assemble and toast the wraps just before serving for the best texture.

Serving ideas

Serve the wraps warm, sliced in half to show off the colorful layers. They’re satisfying on their own, but you can add a side of extra chili sauce for dipping.

The wraps are substantial enough for a main course, but you could also cut them into smaller pieces for appetizers.

Pair with a cold drink and maybe a simple side salad. The combination of crispy chicken, fries, and crunchy cabbage is hearty and filling. If you like extra heat, add more chili sauce or a sprinkle of red pepper flakes before serving.

Frequently asked questions

Recipe card

Crispy Chicken Lavaş Wrap with Fries and Chili Sauce

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 2 lb chicken breast, cut into 1-inch cubes
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp smoked paprika
• 1 tsp red chili powder
• 1 tsp salt
• 2 tbsp neutral oil, such as canola or vegetable
• 4 large lavaş flatbreads (or large flour tortillas)
• 1/2 cup creamy garlic yogurt sauce
• 2 cups hot crispy french fries
• 1 cup shredded red cabbage
• 1/2 cup dill pickles, sliced
• 1/4 cup fiery chili sauce

Instructions

1. 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.
2. 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).
3. 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.
4. 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.
5. Drizzle the fiery chili sauce over the fillings on each flatbread. Use about 1 tablespoon per wrap, or adjust to taste.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

60 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.