Hatay Style Chicken Wrap
Ingredients
Marinade
- 2 tablespoons yogurt
- A bit more than 1 tablespoon tomato paste
- 1/2 cup olive oil
- Juice of half a lemon
- Salt to taste
- Black pepper to taste
- Red pepper flakes to taste
- Thyme to taste
Chicken
- 500 grams julienned chicken
Lavash sauce
- 2 tablespoons butter
- 1 cup tomato sauce or 2 grated tomatoes
- 1 tablespoon tomato paste
- Black pepper to taste
- Red pepper flakes to taste
Mayonnaise sauce
- 3 tablespoons mayonnaise
- 4 finely chopped pickles or parsley
- 3 cloves garlic
Additional
- Lavash bread
- Fried potatoes
Preparation
Mix all the marinade ingredients together.
Add the julienned chicken to the marinade and mix well.
Refrigerate the marinated chicken for one hour.
Bake the chicken at 190°C for 30 minutes.
Mix the ingredients for the lavash sauce.
Spread the lavash sauce on both sides of the lavash bread carefully.
Mix the ingredients for the mayonnaise sauce.
Spread the mayonnaise sauce inside the lavash.
Add the baked chicken and fried potatoes on top.
Roll up the wrap.
Fry the wrap in a pan on both sides until golden brown.
Tips
Spread the sauce carefully to prevent the lavash from tearing.
