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

Before you start

Before you start, cut the chicken into 1-inch cubes and measure all spices. Make the garlic sauce and refrigerate it.

Dice and seed the tomatoes, and shred the mozzarella if needed. Lay out the lavash flatbreads on a clean surface so assembly goes quickly. Have a large skillet and a spatula ready.

Instructions

Prep and Sear

1. 1Marinate the Chicken
   In a large bowl, combine the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss until every piece is evenly coated. Let the chicken sit in the refrigerator while you prepare the sauce and vegetables, or up to 30 minutes if you prefer to cook right away.
   Look for The chicken is evenly coated with a reddish-brown spice mixture.
   Tip Cut the chicken into uniform 1-inch cubes for even cooking.
2. 2Make the Garlic Sauce
   In a small bowl, stir together the Greek yogurt, minced garlic, lemon juice, and salt. Cover and refrigerate until ready to serve.
   Look for The sauce is thick, creamy, and fragrant with garlic.
   Tip For a stronger garlic flavor, let the sauce sit for 10 minutes before serving.
3. 3Prep the Fillings
   Dice the tomatoes, removing the seeds to avoid excess moisture. Set aside with the shredded mozzarella. Have the lavash flatbreads ready on a clean work surface.
   Look for Tomatoes are diced and seeded; cheese is shredded and ready.
   Tip Pat the tomatoes dry with a paper towel to keep the wrap from getting soggy.

The chicken is coated in a fragrant spice mix and seared until golden and cooked through. The garlic sauce is thick and creamy.

The tomatoes are diced and the cheese is ready. You have all components prepped and in place.

Roll and Assemble

4. 4Sear the Chicken
   Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook without stirring for 3-4 minutes until browned on the bottom, then flip and cook for another 3-4 minutes until the chicken is deeply charred on the edges and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a plate.
   Look for Chicken is golden-brown with charred edges and no pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed to get a good sear.
5. 5Assemble the Wraps
   Lay one lavash flatbread on a work surface. Sprinkle 1/2 cup of mozzarella down the center, leaving a 2-inch border at each end. Top with a quarter of the cooked chicken and a quarter of the diced tomatoes. Drizzle with about 2 tablespoons of garlic sauce. Fold the sides over the filling, then roll tightly into a snug cylinder, tucking the ends in as you go.
   Look for The wrap is a tight, compact cylinder with filling enclosed.
   Tip Don't overfill; it makes rolling difficult and can cause tearing.
6. 6Repeat with Remaining Wraps
   Repeat the assembly with the remaining lavash, mozzarella, chicken, tomatoes, and garlic sauce. You will have 4 wraps total.
   Look for All four wraps are assembled and ready for pressing.
   Tip Keep the seam side down to help the wrap stay closed.

Each lavash is filled with a line of cheese, chicken, tomatoes, and a drizzle of garlic sauce, then rolled into a tight cylinder. The wraps hold together well and are ready for the skillet.

Crisp and Serve

7. 7Press the Wraps
   Melt 1 tablespoon of butter in a large cast-iron skillet over medium heat. Place two wraps seam-side down in the skillet. Press firmly with a spatula or a second heavy skillet to flatten slightly. Cook for 2-3 minutes until golden brown and crisp, then flip and cook the other side until equally golden and crispy, about 2-3 minutes more. Repeat with the remaining butter and wraps.
   Look for The lavash turns deep golden brown and crisp, with the cheese melting inside.
   Tip Use medium heat so the inside warms through without burning the outside.
8. 8Rest and Serve
   Transfer the crispy wraps to a cutting board and let them rest for 2 minutes. Cut each wrap in half crosswise to show the melted cheese and juicy filling. Serve with the remaining garlic sauce for dipping.
   Look for The cut ends reveal layers of chicken, melted mozzarella, and tomato.
   Tip Resting helps the cheese set slightly and makes cutting cleaner.

The wraps are pressed in butter until golden and crisp on both sides. The cheese is melted and the filling is hot. After a brief rest, they are cut in half to reveal the gooey interior and served with extra garlic sauce.

Common mistakes

Avoid overfilling the wraps—it makes rolling difficult and can cause tearing. Don’t skip seeding the tomatoes; excess moisture can make the wrap soggy.

Use medium heat when pressing to give the cheese time to melt without burning the bread. Press firmly to get an even, crispy crust.

How to tell it’s done

The chicken is done when it reaches 165°F (74°C) in the center and is nicely charred on the edges.

The wraps are ready when the lavash is deep golden brown and crisp on both sides, and the cheese is fully melted. Let them rest for 2 minutes before cutting so the filling sets slightly.

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