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

Tips for success

For the crispiest result, use a cast iron skillet and preheat it thoroughly before adding the wraps. Press down gently with a spatula while toasting to ensure even contact with the hot surface.

If you're making multiple wraps, keep the finished ones warm in a low oven (200°F) while you toast the rest. This prevents them from softening.

The garlic sauce can be made ahead and stored in the fridge for up to 3 days. If it thickens too much, thin it with a teaspoon of water or lemon juice.

For extra heat, add a pinch of cayenne or a few drops of hot sauce to the sauce. You can also sprinkle fresh herbs like parsley or cilantro on top before serving, though the video doesn't show this.

Variations

• Spicy Sriracha Wrap: Add a tablespoon of sriracha to the garlic sauce for a spicy kick. You can also toss the cooked chicken with a teaspoon of sriracha before assembling. This adds heat and a tangy, slightly sweet flavor that pairs well with the smoky spices.
• Veggie Loaded Wrap: Add thinly sliced bell peppers, red onions, and fresh spinach along with the tomatoes. Sauté the peppers and onions with the chicken for extra flavor. This increases the vegetable content and adds crunch and color.
• Cheddar and Bacon Wrap: Substitute the mozzarella with shredded cheddar and add crumbled cooked bacon (about 4 slices) to the filling. The smoky, salty bacon complements the chicken and adds a rich, savory note. Reduce the salt in the spice rub slightly.
• Herb Garlic Sauce: Stir in a tablespoon of chopped fresh parsley, dill, or chives into the garlic sauce. This brightens the flavor and adds a fresh, herby note. It's especially good if you have herbs on hand and want to elevate the sauce.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the fridge for up to 2 days. Reheat in a skillet to restore crispness.

Freezer

Assembled but uncooked wraps can be frozen for up to 1 month. Thaw overnight in the fridge, then toast in a buttered skillet until hot and crispy.

Reheat

Reheat leftover wraps in a skillet over medium heat for 2-3 minutes per side until hot and crispy. Avoid microwaving.

Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for 2-3 minutes per side to restore crispness.

Avoid microwaving, as it makes the bread soggy. If the wraps have been cut, store them cut-side down to keep the filling from drying out.

The garlic sauce can be prepared up to 3 days in advance and stored in the fridge. The chicken can be marinated in the spice rub up to 24 hours ahead, but keep it refrigerated and bring it to room temperature for 30 minutes before cooking.

Assemble the wraps just before toasting to prevent the lavash from becoming soggy.

Serving ideas

Serve the wraps hot, cut in half to show the gooey filling. Provide extra garlic sauce on the side for dipping. This wrap pairs well with a simple green salad or roasted vegetables for a complete meal. It's also great for lunchboxes—just keep the sauce separate and add it right before eating.

For a fun dinner, serve the wraps with a bowl of tomato soup or a side of crispy fries. The crunchy exterior and creamy filling are satisfying on their own, but a side of pickles or olives adds a nice tangy contrast. These wraps are also excellent for parties—cut them into smaller pieces and serve as appetizers.

Frequently asked questions

Recipe card

Crispy Chicken Lavash Wrap with Garlic Sauce

Prep 10 minCook 10 minTotal 20 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 bread (about 12x9 inches each)
• 1 cup diced tomatoes
• 2 cups shredded mozzarella cheese
• 2 tbsp butter

Instructions

1. In a large bowl, combine the cubed chicken with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss until every piece is well coated. Heat a large skillet over medium-high heat and add the chicken in a single layer. Sear for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and has nice charred edges. The internal temperature should reach 165°F (74°C). Transfer to a plate and set aside.
2. In a small bowl, whisk together the Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
3. Lay a sheet of lavash on a clean work surface. Spread a generous layer of the garlic sauce over the surface, leaving a 1-inch border at the edges. Place a quarter of the cooked chicken in a line down the center, then top with a quarter of the diced tomatoes and a quarter of the shredded mozzarella. Fold the sides over the filling and roll tightly into a snug cylinder, tucking the ends in as you go.
4. Melt the butter in a large cast iron skillet over medium heat. Place the wraps seam-side down in the skillet, working in batches if necessary. Press gently with a spatula and cook for 2 to 3 minutes per side, until golden brown and crispy all over. The cheese should be melted and the exterior shatteringly crisp. Repeat with the remaining wraps.
5. Remove the wraps from the skillet and let them cool for a minute. Cut each wrap in half crosswise to show the gooey, cheesy interior. Serve immediately with the remaining garlic sauce on the side for dipping.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

52 g

Carbohydrates

38 g

Fat

29 g

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