Crispy Chicken Lavash Wrap

Étapes6

1. 1

   Étape 1. Marinate the chicken

   30 min

   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.

   Marinating up to overnight in the refrigerator gives deeper flavor.

   blanc de pouletselpoivre noir1 c.à.c. de 1.5 c.à.c.ail en poudre1 c.à.s. de 2 c.à.s.oignon en poudrepaprika fumé1 c.à.c. de 4 c.à.c.jus de citron
2. 2

   Étape 2. Preheat the pan

   Heat a pan or grill over medium-high heat.

3. 3

   Étape 3. Cook the chicken

   12 min

   Cook the marinated chicken for about 5–7 minutes per side, or until fully cooked and slightly charred on the outside.

   blanc de poulet
4. 4

   Étape 4. Make the sauce

   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.

   crème aigrebabeurrejus de citron1 c.à.s. de 3 c.à.s.selail en poudre1 c.à.s. de 2 c.à.s.paprika fumé1 c.à.c. de 4 c.à.c.poivre noir0.5 c.à.c. de 1.5 c.à.c.
5. 5

   Étape 5. Assemble the wraps

   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.

   blanc de pouletoignontomatelaituefritesmayonnaise
6. 6

   Étape 6. Roll and toast the wraps

   3 min

   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.

   pain lavash