Lavash Chicken Wraps
Fast, delicious, and satisfying – finger-licking good! Lavash chicken wraps are like shawarma but homemade and with bacon. Perfect as a full family meal or as a quick snack at work or school. Best served hot!
Updated : 03 June, 2025
Easy
About 45 min.
Ingredients
160 grams
Thin lavash
400 grams
Chicken fillet
80 grams
Hard cheese
80 grams
Bacon
80 grams
Tomato sauce
1
Tomato
3 tablespoon
Mayonnaise
50 grams
Lettuce leaves
to taste
Khmeli-suneli
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose the type of cheese to your liking – you can use mozzarella, salted cheese, or feta instead of regular cheese. You can also replace Armenian lavash with a wheat wrap.
Step 2
Wash and pat dry the chicken fillet. Season with spices of your choice. Wrap in foil and bake in the oven at 355°F (180°C) for about 25–35 minutes. You can also boil or pan-fry the chicken.
Step 3
Cut the cooked chicken into small pieces.
Step 4
Wash and dry the tomatoes. Slice thinly. Use firm tomatoes; soft ones lose shape and spoil the look of the dish.
Step 5
Slice the bacon. You can use raw, dry-cured, or smoked bacon.
Step 6
Grate the cheese using a coarse grater.
Step 7
Place the bacon into a dry, preheated skillet and cook to release fat.
Step 8
Add the chopped chicken to the bacon, sauté for 1–2 minutes, then season.
Step 9
If needed, trim lavash sheets to equal size. If using one large sheet, cut it into two rectangles or squares. Spread mayonnaise over the lavash. Place lettuce on the lower part, and sprinkle grated cheese over the rest.
Step 10
On the lettuce, add the chicken-bacon mix, then tomato slices. Drizzle with tomato sauce.
Step 11
Fold the edges and roll the lavash into a tight wrap. You’ll get two standard-sized wraps.
Step 12
Serve the chicken wraps hot, either whole or cut in half. Enjoy!