Crispy Chicken Lavash Wrap with Garlic Sauce Tips, FAQ & printable recipe

Tips for success

For the crispiest result, use a cast-iron skillet and let it preheat thoroughly before adding the butter. The butter should foam but not brown excessively.

When toasting, press the wraps down with a spatula and resist the urge to move them too soon; let them develop a deep golden crust. If making multiple wraps, keep the finished ones warm in a low oven (200°F) while you toast the rest.

The garlic sauce can be made ahead and refrigerated for up to three days. If it thickens too much, stir in a teaspoon of water or lemon juice to loosen it.

For a more vibrant color and extra freshness, fold in a handful of chopped herbs like parsley or dill just before serving. The sauce also works beautifully as a dip for roasted vegetables or grilled meats.

Variations

• Spicy Chipotle: Add 1 teaspoon chipotle powder to the chicken marinade and stir a tablespoon of adobo sauce into the garlic sauce. This adds a smoky, spicy kick that pairs well with the cool yogurt.
• Vegetarian: Replace the chicken with roasted or grilled vegetables like bell peppers, zucchini, and mushrooms. Use the same spice blend and garlic sauce for a hearty, satisfying wrap.
• Herb Garden: Fold a handful of fresh chopped parsley, dill, or mint into the garlic sauce. Add sliced cucumbers or shredded lettuce for extra crunch and freshness.
• Cheese Lover: Use a blend of mozzarella and sharp cheddar, or add crumbled feta to the filling. The extra cheese makes the wrap even more indulgent and gooey.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the garlic sauce separate.

Freezer

Freeze assembled but untoasted wraps for up to 2 months. Thaw overnight in the refrigerator, then toast in a skillet until hot and crisp.

Reheat

Reheat leftover wraps in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven at 350°F until crisp.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. They are best reheated in a skillet or toaster oven to restore crispness. The garlic sauce can be stored separately in a jar for up to 5 days.

The chicken can be marinated up to 24 hours in advance and stored in the refrigerator. The garlic sauce can be made up to 3 days ahead. Assemble the wraps just before toasting to prevent sogginess. You can also sear the chicken ahead and reheat it gently before assembling.

Serving ideas

Serve the wraps hot, straight from the skillet, with a bowl of extra garlic sauce for dipping. They're substantial enough to be a full meal, but you can round them out with a simple green salad or roasted vegetables.

For a fun presentation, cut them diagonally and arrange on a platter with the sauce drizzled over the top.

These wraps are also great for lunchboxes — just pack the sauce separately so the wrap stays crisp. If serving a crowd, cut them into smaller pieces and serve as appetizers.

The combination of crispy bread, juicy chicken, and creamy sauce is universally loved, making it a reliable choice for gatherings.

Frequently asked questions

Recipe card

Crispy Chicken Lavash Wrap with Garlic Sauce

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 2 cloves garlic, grated
• 1 tbsp lemon juice
• 1/4 tsp salt
• 4 sheets lavash (large thin flatbreads)
• 1 cup diced tomatoes
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp butter

Instructions

1. In a large bowl, toss the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear for 5–7 minutes, turning occasionally, until golden brown and cooked through. The chicken is done when it reaches 165°F (74°C) in the thickest piece.
2. In a small bowl, whisk together the Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt until smooth and creamy. Set aside. The sauce can be made while the chicken cooks.
3. Lay a lavash sheet on a clean work surface. Spread a generous layer of garlic sauce over the center, leaving a border around the edges. Add a quarter of the cooked chicken, a sprinkle of diced tomatoes, and a handful of shredded mozzarella. Fold the sides inward and roll tightly into a snug cylinder. Repeat with the remaining lavash and filling.
4. Melt the butter in a large cast-iron skillet over medium-high heat. Place the wraps seam-side down in the skillet, pressing firmly with a spatula. Cook for 2 minutes per side, until the lavash is deeply golden and shatteringly crisp, and the cheese is melted. Work in batches if needed.
5. Transfer the toasted wraps to a cutting board and let them rest for 2 minutes. This helps the cheese set slightly and makes slicing easier. Cut each wrap in half on a diagonal and serve immediately with the remaining garlic sauce for dipping.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

38 g

Fat

33 g

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