Crispy Chicken Lavash Wrap with Garlic Sauce

This crispy chicken lavash wrap delivers everything you want in a handheld meal: juicy spiced chicken, gooey melted mozzarella, fresh tomato, and a cool garlic yogurt sauce—all wrapped in a thin flatbread that turns shatteringly crisp in a buttered skillet. The contrast of textures is irresistible.

Lavash is a thin, pliable flatbread that crisps up beautifully when pressed in a hot skillet. Here, it’s filled with chicken breast cubes seared in a smoky paprika blend, then rolled with cheese and tomatoes and cooked until golden.

The garlic sauce adds a bright, creamy finish. This wrap makes a quick weeknight dinner or a satisfying lunch.

Ingredients

Why this recipe works

The key to this wrap’s texture is the double cooking: first, the chicken is seared in a hot skillet to develop a caramelized crust and juicy interior.

Second, the assembled wrap is pressed in butter, which toasts the lavash to a paper-crisp finish while the cheese melts and binds the filling.

Using a thin flatbread like lavash ensures every bite is crisp without becoming doughy. The garlic yogurt sauce cuts through the richness with its tangy brightness, and the tomatoes add a fresh, juicy pop. The result is a balanced, crave-worthy meal.

Notes and substitutions

Choose boneless, skinless chicken breasts and cut them into even cubes for quick, uniform cooking.

Smoked paprika gives a deep, smoky flavor; if you only have sweet paprika, add a pinch of cayenne for heat. Plain Greek yogurt makes a thick, creamy sauce—regular yogurt works but will be thinner.

Lavash is available in most supermarkets near the tortillas. If you can’t find it, use large flour tortillas or other thin flatbreads.

Shredded mozzarella melts well; you can also use provolone or a mild cheddar. Dice and seed the tomatoes to avoid a soggy wrap.

• chicken breasts: chicken thighs, cut into cubes; cook until 165°F (74°C) in the center.
• Greek yogurt: plain regular yogurt or sour cream thinned with a little milk.
• lavash: large flour tortillas or other thin flatbreads, about 12 inches.
• mozzarella: provolone or mild cheddar, shredded or sliced.

Equipment

• Large skillet or cast-iron skillet
• Mixing bowls
• Tongs
• Cutting board
• Chef's knife
• Measuring spoons
• Spatula