TESTINGMusakhan Chicken Lavash Wraps


Musakhan Chicken Lavash Wraps


These hearty and delicious main-course wraps feature chicken thighs marinated in fragrant middle eastern spices.

  • Author: californialavash


  • 2 sheets California Lavash
  • 10 oz. boneless skinless chicken thigh pieces
  • 1 1/2 tablespoons dried currants
  • 1 tablespoon pine nuts
  • Musakhan spice blend (sumac – sweet smoked paprika – allspice)
  • Quick-pickle brine (apple cider vinegar – honey)
  • 3 oz. shredded carrots
  • 1 yellow onion
  • 2 oz. mixed greens
  • 1 teaspoon sumac


  1. Cut a small corner from the chicken packaging and drain off any excess liquid.
  2. Transfer to a plate; pat dry with a paper towel.
  3. In a medium bowl, combine the chicken, currants, pine nuts, Musakhan spice blend, and 1 to 2 tbsp. oil.
  4. Season with salt and pepper and stir to coat.
  5. While the chicken marinates, make the pickled carrots and the tzatziki.
  6. In a small sauce pot, bring the quick-pickle brine to a boil.
  7. Remove from the heat, add the carrots, and season with salt.
  8. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.
  9. Peel and coarsely chop the yellow onion.
  10. In a large frying pan over medium-high heat, warm 1 to 2 tbsp. oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the chicken and marinade and cook, stirring once or twice, until the chicken is lightly browned, 2 to 3 minutes.
  11. Add 1/4 cup water, reduce the heat to medium, and cook, stirring occasionally, until the sauce is thickened and the chicken is cooked through, 4 to 5 minutes.
  12. In a dry large grill or frying pan over medium heat, warm the Lavash until lightly toasted, about 1 minute per side. Transfer to a cutting board.
  13. Repeat with the other Lavash piece.
  14. Alternatively, on a sheet pan, lay the Lavash side by side and heat in the oven at 350F F, about 5 minutes.
  15. Brush the warmed Lavash with 1 to 2 tsp. oil.
  16. Spoon the chicken mixture along one end of the Lavash.
  17. Top with the mixed greens and pickled carrots, sprinkle with the sumac, and roll up each Lavash into a wrap.
  18. Cut the wraps in half crosswise.
  19. Transfer the wraps to individual plates and serve.


TIP: If you feel like turning on the oven, place the lavash side by side on a sheet pan, brush with oil, and bake at 350F until warm but still pliable, 4 to 5 minutes.


  • Serving Size: 1 wrap
Musakhan Chicken Lavash Wraps

In this recipe:

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