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Greek Chicken Lavash Wrap

Filled with Mediterranean ingredients and rolled in flatbread-style lavash, try making this popular LifeCafe bistro recipe yourself at home.
Greek Chicken Lavash Wrap

In the summertime, especially if I’m noshing poolside, I want to eat something that’s light, bright, cool, and fresh. At our outdoor bistros, we want your dining experience to not only be relaxing, but also memorable — and what’s more memorable than a burst of flavor with every bite? All those features are rolled (literally) into one meal with this lavash.

  • Makes 4 servings
  • Prep Time 20 minutes
  • Cook Time 15 minutes


  • 4 9-x-11 slices whole-wheat lavash
  • 4 6-oz. chicken breasts
  • 2 tbs. extra-virgin olive oil
  • 2 tbs. poultry seasoning
  • 6 cloves garlic, diced
  • 1 seedless cucumber, diced
  • 1 bunch fresh dill, chopped
  • 2 cups Greek yogurt
  • 2 lemons
  • 1 head romaine, chopped
  • 2 ripe tomatoes, sliced 1/4-inch thick
  • 1 red onion, julienned
  • 1 cup olives, such as kalamata, chopped with pits discarded
  • 1 cup feta
  • Salt and pepper to taste


Turn on the grill. Place the chicken breasts in a mixing bowl with olive oil, poultry seasoning, and salt and pepper as desired.
Add the chicken breasts to the grill, cooking until the internal temperature reaches 165 degrees F. Set aside to rest.
While the chicken is resting, dice the garlic, cucumber, and dill, and fold into the Greek yogurt. Squeeze the juice from the lemons into the yogurt and season with salt and pepper.
Slice the cooked chicken.
Get ready to assemble: Lay out the lavash, placing roughly 1/2 cup of the yogurt mix on the top quarter of the lavash. In this order, add the romaine, tomatoes, onions, olives, feta, and chicken. Roll and enjoy.

Thoughts to share?

Chef Ryan Dodge

Ryan Dodge is a Twin Cities–based chef.

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