Thin chicken strips brown quickly only when the skillet has room around them. If the pan is crowded, their released moisture lingers and the meat steams before it colours. Use batches when necessary, then give the cooked chicken its five-minute pause before filling. That short idle time keeps more moisture in the strips instead of in the bottom of the wrap.
Main DishesChicken Lavash Wraps with Crunchy Vegetables
Tender cumin and smoked-paprika chicken is wrapped with crisp cabbage, cucumber, tomato, red onion, and a sharp garlic-yogurt sauce. The lavash is used as prepared bread here; no bread recipe or bread-making instructions are included.
Ingredients
Prepared recipes
Preparation steps for Yeasted Whole Wheat Lavash
Prep 20 minCook 18 minRest 1 h 25 minMix the dough
Stir the Active Dry Yeast into lukewarm Water and leave it for about 5 minutes, until foamy. Mix in the Whole Wheat Flour and Salt until no dry flour remains, then knead on an unfloured surface for 6 to 8 minutes, until smooth, elastic, and only slightly tacky.
Let it rise
Place the dough in a bowl, cover it, and leave at room temperature for about 1 hour, until slightly puffy but not doubled. Whole wheat dough needs this pause to fully absorb the water.
Divide and roll
Divide the dough into equal pieces and shape them into balls. Cover and rest for 15 minutes, then roll each ball very thinly into an oval or rough rectangle on a lightly floured surface.
Cook the lavash
Heat a large dry skillet over medium-high heat until a drop of water sizzles immediately. Cook each lavash for 45 to 60 seconds per side, turning when bubbles form and scattered brown spots appear; keep the cooked breads wrapped in a clean towel.
Cool and store
Leave the lavash under the towel for 5 minutes so the trapped steam keeps it flexible. Serve warm or cool completely before storing in an airtight container.
Preparation Steps
Season the chicken
Cut the Boneless Skinless Chicken Breast into thin strips. Toss with half of the Olive Oil, Ground Cumin, Smoked Paprika, Salt, and half of the Ground Black Pepper.
Cook and rest
Heat a large skillet over medium-high heat with the remaining Olive Oil. Cook the chicken in a single layer, working in batches if needed, for 6 to 8 minutes, turning once, until browned and cooked through with no pink center and an internal temperature of 165°F; rest for 5 minutes.
Make the yogurt sauce
Stir Greek Yogurt with Garlic, Lemon Juice, Chopped Parsley, and the remaining Ground Black Pepper until smooth.
Prepare the vegetables
Thinly slice the Cucumber, Tomatoes, Red Cabbage, and Red Onion. Keep the vegetables separate or combine them in a bowl just before assembling.
Fill the wraps
Lay out the Lavash Bread and spread each sheet with the yogurt sauce. Add the vegetables and chicken, fold in the sides, and roll tightly. Serve immediately.
Recipe insights
A Single Layer for Proper Browning
Separate Components for Better Leftovers
For advance preparation, refrigerate the chicken, garlic-yogurt sauce, and sliced vegetables in separate containers for up to two days. Assemble only when ready to eat: tomato and cucumber give off moisture, while the cabbage keeps a firmer bite. It is a small bit of organisation that prevents prepared lavash from becoming soft before lunch.
Use help if possible
Your toddler can slice the cucumber. It’s easy, it’s fun, and bringing him into this world is finally starting to pay off.
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