Crispy Chicken Lavash Wrap with Garlic Sauce Step-by-step instructions

Before you start

Before starting, cut the chicken into 1-inch cubes and measure out all the spices. Have the lavash, mozzarella, tomatoes, and garlic sauce ready to go. Set a large skillet and a cast iron skillet on the stove.

If using wooden or bamboo skewers for any reason, soak them in water for 30 minutes. The chicken can be seasoned up to 2 hours ahead and kept refrigerated.

Instructions

Season and Sear the Chicken

1. 1Season the Chicken
   In a large bowl, combine the cubed chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss well to coat every piece evenly. Cover the bowl and refrigerate while preparing the other ingredients, or for up to 30 minutes if the chicken was just cut.
   Look for The chicken is evenly coated with a reddish-orange spice blend.
   Tip For deeper flavor, let the chicken marinate in the refrigerator for 30 minutes to 2 hours.
2. 2Sear the Chicken
   Heat a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer. Cook without stirring for 2–3 minutes to get a good sear, then stir and continue cooking until the chicken is browned on all sides and cooked through, about 5–7 minutes total. The internal temperature should reach 165°F (74°C). Transfer the chicken to a plate and set aside.
   Look for The chicken is golden brown with charred edges and juicy inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding the pan; cook in batches if needed to ensure even browning.

The chicken should be coated with a vibrant spice blend and sizzle immediately when it hits the pan. After searing, the cubes are deeply browned on the edges, with a juicy, tender interior when pressed.

The kitchen smells of smoked paprika and oregano. The chicken reaches 165°F (74°C) and is set aside to cool slightly while assembling the wraps.

Assemble and Roll the Wraps

3. 3Assemble the Wraps
   Lay the lavash flatbreads on a clean work surface. Evenly divide the cooked chicken, shredded mozzarella, and diced tomatoes among the four flatbreads, placing the filling in a line down the center of each. Drizzle about 2 tablespoons of garlic yogurt sauce over the filling on each wrap.
   Look for Each flatbread has a generous strip of filling.
   Tip Leave a 1-inch border at the ends to make rolling easier.
4. 4Roll Tightly
   Fold the bottom edge of each lavash over the filling, then fold in the sides and roll tightly into a snug cylinder. Press gently to seal the seam. Repeat with the remaining wraps.
   Look for The wraps are compact and hold together when squeezed.
   Tip If the lavash is dry, lightly brush with water to make it pliable.

Each lavash is laid flat, and the filling is arranged in a neat line. The wraps are rolled snugly, with no gaps, and the seams are pressed to seal. They feel firm and compact, and the ends are tucked in to prevent leakage. The tomatoes and cheese are visible through the thin bread, promising a colorful, molten interior.

Toast Until Crisp and Golden

5. 5Toast the Wraps
   Melt the butter in a cast iron skillet over medium heat. Place the wraps seam-side down in the skillet. Cook for 2–3 minutes per side, pressing firmly with a spatula, until golden brown and paper-crisp on both sides. Repeat with the remaining wraps, adding more butter if needed.
   Look for The wraps are deeply golden with a crispy, crackly crust.
   Tip Press down gently with a spatula to ensure even browning.
6. 6Slice and Serve
   Transfer the toasted wraps to a cutting board. Let them cool for 2 minutes, then slice each wrap in half crosswise with a sharp knife. Serve immediately with extra garlic yogurt sauce on the side for dipping.
   Look for The cut ends show juicy chicken, melted cheese, and a hint of sauce.
   Tip For a clean cut, use a serrated knife and a gentle sawing motion.

The wraps sizzle in the buttered skillet, releasing a rich, toasty aroma. After flipping, both sides are deeply golden with darker spots from the pan. They are crisp to the touch and make a crackling sound when pressed. When sliced, the filling stays intact, with cheese pulling in long strands.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which lowers the pan temperature and steams the meat instead of browning it. Another is overfilling the wraps, making them difficult to roll and causing them to burst during cooking.

Also, be patient when toasting—if the heat is too high, the outside will burn before the cheese melts. Use medium heat and press gently to ensure even browning.

How to tell it’s done

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The wraps are done when the lavash is golden brown and crisp on both sides, with no soft or doughy spots.

When you press the wrap, it should feel firm and crackle. Let the cooked wraps rest for 2 minutes before slicing to allow the cheese to set slightly.

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