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

Tips for success

For the crispiest exterior, make sure the skillet is hot before adding the wrap, and press down firmly with a spatula.

Use a second heavy skillet on top if needed to flatten the wrap evenly. This ensures the entire surface comes in contact with the hot pan.

Let the cooked wraps rest for 2 minutes before cutting. This allows the cheese to set slightly, so the filling doesn’t spill out.

Serve the extra garlic sauce on the side for dipping, or drizzle it over the cut ends for extra flavor.

Variations

• Spicy Harissa: Add 1-2 tablespoons of harissa paste to the yogurt sauce for a smoky, spicy kick. You can also mix a teaspoon of harissa into the chicken marinade for extra heat.
• Vegetarian: Replace the chicken with 2 cups of roasted chickpeas or halloumi cubes. Cook the halloumi until golden, then assemble the wraps as directed. Omit the chicken and reduce the cooking time.
• Greek-Style: Swap the garlic sauce for tzatziki, and add sliced red onion and Kalamata olives to the filling. Use feta instead of mozzarella for a tangy, salty flavor.
• Breakfast Wrap: Fill the lavash with scrambled eggs, crispy bacon, and cheddar cheese. Skip the tomatoes and use a drizzle of hot sauce. Cook as directed until golden and crisp.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat to restore crispness.

Freezer

Freeze assembled but uncooked wraps in a single layer, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 3-4 minutes per side.

Reheat

Reheat refrigerated wraps in a dry skillet over medium heat for 2-3 minutes per side until hot and crisp.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat to restore crispness, or in a toaster oven. Avoid microwaving as it makes the lavash chewy.

The garlic sauce can be made up to 2 days ahead and kept refrigerated. The chicken can be marinated up to 24 hours in advance. Assemble the wraps just before cooking to prevent them from becoming soggy.

Serving ideas

Serve the crispy chicken lavash wraps warm, cut in half to show the gooey cheese and juicy filling.

Place them on a platter with a bowl of garlic sauce for dipping. They’re perfect for lunch, dinner, or game-day snacking.

Pair with a simple green salad or roasted vegetables for a complete meal.

The wraps are also great for picnics—just wrap them in foil to keep warm. For a spicier kick, add a few dashes of hot sauce to the garlic sauce.

Frequently asked questions

Recipe card

Crispy Chicken Lavash Wrap with Garlic Sauce

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large lavash flatbreads (about 12x12 inches)
• 2 cups shredded mozzarella cheese
• 1 cup diced tomatoes (seeded)
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt
• 2 tbsp butter, for the skillet

Instructions

1. 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.
2. In a small bowl, stir together the Greek yogurt, minced garlic, lemon juice, and salt. Cover and refrigerate until ready to serve.
3. 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.
4. 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.
5. 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.
6. Repeat the assembly with the remaining lavash, mozzarella, chicken, tomatoes, and garlic sauce. You will have 4 wraps total.
7. 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.
8. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

580

Protein

45 g

Carbohydrates

38 g

Fat

28 g

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