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In a large bowl, combine the cubed chicken with salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon red chili powder, 2 tablespoons oil, and 2 tablespoons lemon juice. Mix thoroughly to ensure the chicken is evenly coated.

Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature. For a deeper flavor, you can marinate it overnight in the refrigerator.

While the chicken marinates, prepare the sauce. In a separate bowl, whisk together the mayonnaise, sour cream, buttermilk, 1 tablespoon lemon juice, salt to taste, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper.

Mix the sauce until it is smooth and creamy. Taste and adjust the seasoning if needed. Chill the sauce in the refrigerator until ready to use.

Heat a large pan or grill over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.

Cook the chicken for about 5-7 minutes per side, or until it is fully cooked through, golden brown, and slightly charred on the outside. Remove from heat and set aside.

To assemble the wraps, lay a piece of lavash bread flat on a clean surface. Spread a generous amount of the prepared sauce over the center of the bread.

Arrange a portion of the cooked chicken, diced onions, diced tomatoes, lettuce, and French fries over the sauce. If desired, sprinkle with mozzarella cheese.

Drizzle a little extra sauce on top of the fillings.

Fold in the short sides of the lavash bread, then roll it tightly from one long side to the other, creating a secure wrap similar to a burrito.

Lightly drizzle some oil in a clean pan and heat over medium heat. Place the rolled wrap seam-side down in the hot pan.

Toast the wrap for 1-2 minutes on each side, or until it is golden brown and crispy, and the cheese (if used) is melted. This step also helps to seal the wrap.

Repeat with the remaining lavash wraps. Serve immediately and enjoy!


In a large bowl, combine the cubed chicken with salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon red chili powder, 2 tablespoons oil, and 2 tablespoons lemon juice. Mix thoroughly to ensure the chicken is evenly coated.

Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature. For a deeper flavor, you can marinate it overnight in the refrigerator.

While the chicken marinates, prepare the sauce. In a separate bowl, whisk together the mayonnaise, sour cream, buttermilk, 1 tablespoon lemon juice, salt to taste, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper.

Mix the sauce until it is smooth and creamy. Taste and adjust the seasoning if needed. Chill the sauce in the refrigerator until ready to use.

Heat a large pan or grill over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.

Cook the chicken for about 5-7 minutes per side, or until it is fully cooked through, golden brown, and slightly charred on the outside. Remove from heat and set aside.

To assemble the wraps, lay a piece of lavash bread flat on a clean surface. Spread a generous amount of the prepared sauce over the center of the bread.

Arrange a portion of the cooked chicken, diced onions, diced tomatoes, lettuce, and French fries over the sauce. If desired, sprinkle with mozzarella cheese.

Drizzle a little extra sauce on top of the fillings.

Fold in the short sides of the lavash bread, then roll it tightly from one long side to the other, creating a secure wrap similar to a burrito.

Lightly drizzle some oil in a clean pan and heat over medium heat. Place the rolled wrap seam-side down in the hot pan.

Toast the wrap for 1-2 minutes on each side, or until it is golden brown and crispy, and the cheese (if used) is melted. This step also helps to seal the wrap.

Repeat with the remaining lavash wraps. Serve immediately and enjoy!
