Crispy Chicken lavash wrap

Ingredients

• For the chicken — 2 lb boneless chicken breast, cut into cubes
• For the chicken — Salt to taste
• For the chicken — 1 tsp black pepper
• For the chicken — 1 tbsp garlic powder
• For the chicken — 1 tsp onion powder
• For the chicken — 1 tbsp smoked paprika powder
• For the chicken — 1 tsp red chili powder
• For the chicken — 2 tbsp oil ( for marinating )
• For the chicken — 2 tbsp lemon juice
• For the sauce — 1/2 cup mayonnaise
• For the sauce — 1/3 cup sour cream
• For the sauce — 1/3 cup butter milk
• For the sauce — 1 tbsp lemon juice
• For the sauce — Salt to taste
• For the sauce — 1 tbsp garlic powder
• For the sauce — 1 tsp smoked paprika powder
• For the sauce — 1/2 tsp black pepper
• For the sauce — To Assemble
• For the sauce — Lavash bread
• For the sauce — 1 cup onions, diced
• For the sauce — 1 cup tomatoes, diced and seeded
• For the sauce — 1 cup lettuce
• For the sauce — French fries
• For the sauce — 1 cup mozzarella cheese, optional

Instructions

1. In a large bowl, combine the chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, red chili powder, oil, and lemon juice.
2. Mix well so the chicken is evenly coated.
3. Cover and let it marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
4. Heat a pan or grill over medium-high heat.
5. Cook the marinated chicken for about 5–7 minutes per side, or until fully cooked and slightly charred on the outside.
6. In a bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, salt, garlic powder, smoked paprika, and black pepper.
7. Mix until smooth and creamy. Taste and adjust seasoning if needed. Chill until ready to use.
8. 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.
9. 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.