Garlic Yogurt Chicken Lavash Wrap

A crunchy lavash wrap packed with juicy, spiced chicken, melty mozzarella and a tangy garlic yogurt sauce can be ready in just 20 minutes. The secret is searing the chicken quickly and toasting the wrap in a butter-slicked skillet for that irresistible paper-crisp bite.

Servings: 4 servings

Crispy Wrap Magic

This garlic-yogurt chicken lavash wrap delivers the perfect balance of smoky, savory chicken, cool creamy sauce, and a crunchy, buttery flatbread. It’s a handheld dinner that feels like street-food indulgence but comes together on the stovetop in under twenty minutes, making it ideal for busy weeknights.

The Secret to Ultra-Crisp Lavash

The key is to butter the skillet lightly and press the rolled wrap seam-down while it toasts. This pressure creates a sealed pocket and forces the heat into every layer, giving the lavash a paper-thin crisp while the mozzarella melts inside. Keep the heat medium-high and flip after about a minute for even browning.

Ingredients for Garlic Yogurt Chicken Lavash Wrap

• 2 pounds 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
• ½ tsp salt, plus more to taste
• ¼ tsp freshly ground black pepper
• ½ cup Greek yogurt
• ¼ cup mayonnaise
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 4 large lavash flatbreads (about 12-inch diameter)
• 1 cup shredded mozzarella cheese
• 1 medium tomato, diced
• 2 tbsp unsalted butter, softened

How to Make It: Garlic Yogurt Chicken Lavash Wrap

1. In a bowl, toss the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, oregano, salt and pepper; let sit 5 minutes.
2. Heat a large skillet over high heat and sear the chicken, stirring occasionally, until browned and cooked through, about 5-6 minutes.
3. While the chicken cooks, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice and a pinch of salt to form the garlic sauce.
4. Lay a lavash sheet on a clean surface, spread a generous layer of sauce, then top with the hot chicken, diced tomato and shredded mozzarella.
5. Roll the lavash tightly into a cylinder, tuck the seam underneath, and place seam-down in a buttered cast-iron skillet over medium-high heat.
6. Press gently with a spatula and toast each side for about 2 minutes, until the wrap is golden and crisp and the cheese has melted.
7. Slice the wrap in half, serve with extra garlic sauce for dipping, and enjoy immediately.

Quick Tips for Perfect Wraps

Pat the chicken dry before seasoning to ensure a good sear, and don’t overcrowd the pan. Use a thin spatula to press the wrap evenly while it toasts; this prevents the seam from opening. If you prefer extra heat, add a pinch of red-pepper flakes to the chicken seasoning.

Serving Ideas

Serve each wrap with a small side of mixed greens tossed in a light vinaigrette or a simple cucumber salad. A handful of olives or pickles adds a briny contrast, while extra garlic yogurt sauce makes a perfect dip for the crunchy ends.

Common Questions

Can I use a different flatbread instead of lavash?

Yes, large tortillas or naan work well as long as they’re thin enough to crisp up in the skillet.

What if I don’t have Greek yogurt?

Plain full-fat yogurt or a mix of sour cream and regular yogurt can substitute, just keep the consistency thick.

Can I make this ahead of time?

Cook the chicken and prepare the sauce in advance; assemble and toast the wraps just before serving for maximum crispness.