Crispy Chicken Lavash Wrap
Crispy Chicken Lavash Wrap
Ingredients
For the Chicken
- 2 pounds boneless chicken breast, cut into cubes
- salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika powder
- 1 teaspoon red chili powder
- 2 tablespoons oil, for marinating
- 2 tablespoons lemon juice
For the Sauce
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1 tablespoon lemon juice
- salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon black pepper
To Assemble
- lavash bread, as needed
- 1 cup onions, diced
- 1 cup tomatoes, diced and seeded
- 1 cup lettuce
- French fries, cooked, as needed
- 1 cup mozzarella cheese, optional
- oil, for toasting wraps, as needed
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 30 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 10 min
- 7
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.
⏱️ 1 min
- 8
Arrange a portion of the cooked chicken, diced onions, diced tomatoes, lettuce, and French fries over the sauce. If desired, sprinkle with mozzarella cheese.
⏱️ 2 min
- 9
Drizzle a little extra sauce on top of the fillings.
⏱️ 1 min
- 10
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.
⏱️ 1 min
- 11
Lightly drizzle some oil in a clean pan and heat over medium heat. Place the rolled wrap seam-side down in the hot pan.
⏱️ 1 min
- 12
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.
⏱️ 4 min
- 13
Repeat with the remaining lavash wraps. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Lavash Wrap
For the Chicken
- 2 pounds boneless chicken breast, cut into cubes
- salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika powder
- 1 teaspoon red chili powder
- 2 tablespoons oil, for marinating
- 2 tablespoons lemon juice
For the Sauce
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1 tablespoon lemon juice
- salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon black pepper
To Assemble
- lavash bread, as needed
- 1 cup onions, diced
- 1 cup tomatoes, diced and seeded
- 1 cup lettuce
- French fries, cooked, as needed
- 1 cup mozzarella cheese, optional
- oil, for toasting wraps, as needed
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 30 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 10 min - 7
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.
⏱️ 1 min - 8
Arrange a portion of the cooked chicken, diced onions, diced tomatoes, lettuce, and French fries over the sauce. If desired, sprinkle with mozzarella cheese.
⏱️ 2 min - 9
Drizzle a little extra sauce on top of the fillings.
⏱️ 1 min - 10
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.
⏱️ 1 min - 11
Lightly drizzle some oil in a clean pan and heat over medium heat. Place the rolled wrap seam-side down in the hot pan.
⏱️ 1 min - 12
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.
⏱️ 4 min - 13
Repeat with the remaining lavash wraps. Serve immediately and enjoy!
⏱️ 2 min