Armenian Lavash Chicken Wraps with Herbs
Lavash Chicken Herb Wraps
Grilled chicken folded into soft lavash with cucumbers, tomatoes, fresh herbs, and a garlicky yogurt sauce.
Armenian lavash chicken wraps are built around warm grilled chicken, thin flatbread, and a generous handful of fresh herbs. The filling is simple, but the contrast of smoky chicken, cool vegetables, and tangy yogurt makes the wraps feel complete without a heavy sauce.
Lavash is flexible enough to fold tightly around sliced chicken and vegetables, especially when it is briefly warmed. If your lavash is very large, cut each sheet in half; if it is smaller, use one full sheet per wrap and keep the filling compact.
The chicken gets a quick marinade with lemon, garlic, paprika, coriander, and olive oil before it hits the grill pan. Letting it rest before slicing keeps the juices in the meat and makes the strips easier to tuck into the bread.
Serve the wraps right after rolling so the lavash stays soft at the edges and lightly crisp where it was warmed. Extra herbs, pickled onions, or a squeeze of lemon are good additions at the table.
Nutrition (per serving)
Directions
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1
Pat the chicken dry, then slice each breast horizontally if needed so the pieces are an even 1/2 inch thick.
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2
Whisk 2 tablespoons lemon juice, olive oil, paprika, coriander, half of the garlic, 3/4 teaspoon salt, and the black pepper in a shallow dish.
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3
Coat the chicken in the marinade and let it stand at room temperature for 15 minutes while you prepare the vegetables and sauce.
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4
Stir the yogurt with the remaining 1 tablespoon lemon juice, remaining garlic, and remaining 1/4 teaspoon salt until smooth.
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5
Heat a grill pan or heavy skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side, until browned and cooked through to 165°F.
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6
Transfer the chicken to a board, rest for 5 minutes, then slice it across the grain into thin strips.
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7
Warm the lavash one piece at a time in the dry pan for about 20 seconds per side, just until pliable.
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8
Spread each lavash with yogurt sauce, then layer on chicken, cucumber, tomatoes, parsley, cilantro, mint, and red onion.
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9
Fold in the sides, roll each lavash tightly around the filling, and cut in half to serve.
Ingredients
- Boneless Skinless Chicken Breasts:1 1/4 lb
- Lavash Flatbreads:4 large
- Plain Greek Yogurt:3/4 cup
- English Cucumber, cut into thin sticks:1
- Roma Tomatoes, sliced:2
- Fresh Parsley Leaves:1 cup
- Fresh Cilantro Leaves:1/2 cup
- Fresh Mint Leaves:1/4 cup
- Red Onion, thinly sliced:1/4 small
- Lemon Juice:3 tbsp
- Olive Oil:2 tbsp
- Garlic Cloves, finely grated:2
- Ground Paprika:1 tsp
- Ground Coriander:1 tsp
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
Tips & Notes
- Do not overfill the lavash; a compact layer rolls more neatly and is easier to eat.
- If using very thin lavash, double the sheets or keep the sauce slightly away from the edges.
- The chicken can be grilled up to one day ahead and sliced after reheating gently.
- Swap cilantro for more parsley if you prefer a milder herb flavor.
