Ingredients
For the chicken:
2 lb boneless chicken breast, cut into cubes
Salt to taste
1 tsp black pepper
1 tbsp garlic powder
1 tsp onion powder
1 tbsp smoked paprika powder
1 tsp red chili powder
2 tbsp oil ( for marinating )
2 tbsp lemon juice
For the sauce
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup butter milk
1 tbsp lemon juice
Salt to taste
1 tbsp garlic powder
1 tsp smoked paprika powder
1/2 tsp black pepper
To Assemble:
Lavash bread
1 cup onions, diced
1 cup tomatoes, diced and seeded
1 cup lettuce
French fries
1 cup mozzarella cheese, optional
Method:
In a large bowl, combine the chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, red chili powder, oil, and lemon juice. Mix well so the chicken is evenly coated. Cover and let it marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
Heat a pan or grill over medium-high heat.
Cook the marinated chicken for about 5–7 minutes per side, or until fully cooked and slightly charred on the outside.
In a bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, salt, garlic powder, smoked paprika, and black pepper.
Mix until smooth and creamy. Taste and adjust seasoning if needed. Chill until ready to use.
Lay a piece of lavash bread flat on a clean surface. Spread a generous amount of sauce over the center. Add cooked chicken, onions, tomatoes, lettuce, and French fries. If using, add mozzarella cheese. Drizzle a little extra sauce on top.
Fold in the sides, then roll tightly like a burrito. Drizzle some oil . Toast the wrap in a pan for 1–2 minutes on each side to make it crispy and help seal it.
