Instructions

1. 1

   Cut the chicken breast into thin strips and add to a bowl with tomato paste, yogurt, a drizzle of olive oil, garlic powder, paprika, salt, black pepper, and the lemon juice. The yogurt’s lactic acid tenderizes the meat, the lemon brightens the flavor. Mix until every piece is coated.

2. 2

   Line a baking tray with parchment. Spread the chicken over one half in a single layer — not stacked, or it steams instead of roasting and you lose the crust.

3. 3

   Cut the potatoes into fry-sized strips, toss with olive oil and salt, and spread them over the other half of the tray in one even layer. Cut this way, they finish at the same time as the chicken.

4. 4

   Bake at 180°C (350°F) for 30 minutes.

   30:00 Start 30m
5. 5

   While it roasts, make the first sauce: in a small pan combine the butter, tomato paste, and water. Heat, stirring, until smooth and glossy.

6. 6

   For the second sauce, blend the hard-boiled eggs, mustard, garlic, hot pepper, yogurt, wine vinegar, salt, and black pepper until smooth. Boiled eggs give homemade mayo richness with none of the raw-egg concern.

7. 7

   Lay a lavash flat and brush the tomato-butter sauce over both sides — the bread needs flavor before the filling, and the butter is what makes it crisp later.

8. 8

   Take the tray out of the oven. Pile chicken and potatoes onto the lavash, then spoon the egg-garlic sauce on top.

9. 9

   Roll on the diagonal: fold like an envelope, then tuck and roll it shut. The diagonal fold keeps the filling from pushing out the ends.

10. 10

    Sear the wrap in a dry pan over medium-high heat, about 30 seconds per side, until sealed and crisp. Serve hot.