Crispy Chicken Lavash Wrap with Garlic Sauce

This crispy chicken lavash wrap is the ultimate quick dinner: juicy, spiced chicken, melted mozzarella, and a punchy garlic sauce all wrapped in thin lavash and toasted until it shatters with every bite.

In just 20 minutes, you get a golden, crunchy exterior and a warm, cheesy center that begs to be dipped. Perfect for busy weeknights or a fun weekend lunch, this wrap is as satisfying to make as it is to eat. The contrast of textures—crisp bread, tender chicken, creamy sauce—makes it impossible to resist.

The idea is simple: marinate chicken cubes in a smoky spice blend, sear them until charred, then roll them up with tomatoes and mozzarella in a sheet of lavash. The wrap gets a quick toast in buttered skillet, turning the bread crackly and golden while the cheese melts into every crevice.

A homemade garlic yogurt sauce adds brightness and a creamy kick. This recipe delivers big flavor with minimal effort, making it a go-to for any night of the week.

Ingredients

Why this recipe works

The key to this wrap is the contrast between the crisp exterior and the juicy, flavorful filling. Searing the chicken at high heat creates a caramelized crust that locks in moisture, while the spice rub adds layers of smoky, savory depth.

Toasting the assembled wrap in butter not only makes the bread shatteringly crisp but also helps the cheese melt into a gooey, cohesive filling. The result is a wrap that is crunchy on the outside, tender and juicy on the inside.

Using lavash—a thin, pliable flatbread—keeps the wrap light and allows the filling to shine. Unlike thicker tortillas, lavash crisps up beautifully without becoming doughy. The garlic sauce, made with Greek yogurt and mayonnaise, provides a tangy, creamy contrast to the spicy chicken and rich cheese. This balance of textures and flavors makes every bite exciting and satisfying.

Notes and substitutions

Lavash is available in most supermarkets, often near the tortillas or in the bakery section. If you can't find it, large flour tortillas work as a substitute, though they may be slightly thicker and need a bit more toasting time.

For the chicken, boneless skinless breasts are used, but thighs will also work and add extra juiciness. The spice rub can be adjusted to your heat preference—add a pinch of cayenne for more kick.

The garlic sauce is best made fresh, but it can be stored in the fridge for up to 3 days. If you prefer a thinner sauce, add a teaspoon of water or lemon juice. When toasting the wraps, use a heavy skillet like cast iron for even browning and a crispier result. Press gently with a spatula to ensure the whole surface gets golden and crunchy.

• Greek yogurt: Plain regular yogurt or sour cream (thicker is better; strain if watery)
• Mayonnaise: Extra Greek yogurt or sour cream for a tangier sauce
• Lavash bread: Large flour tortillas or flatbreads (about 10-inch size)
• Chicken breasts: Chicken thighs (boneless, skinless) for extra juiciness

Equipment

• Large skillet
• Mixing bowls
• Whisk
• Cutting board
• Chef's knife
• Spatula
• Cast iron skillet (or nonstick)