Easy Lavash Chicken Casserole recipe – with stove top chicken stuffing, baked quickly in the oven for dinner. Made with chicken breast, tomato sauce and olives, this quick Mediterranean–style meal is ready in 30 minutes. Tortillas or other thin wraps can be used too.
Today, we’re making a quick and easy dinner: a baked lavash wrap casserole with chicken. Inspired by Mediterranean flavors, it brings together juicy chicken breast, tomatoes, olives and melted yellow cheese in one comforting, fuss-free meal.
I especially love this recipe for those busy weekdays when, realistically, I need about 27 hours in a day to get everything done. If only 27-hour days were a thing.
And if you’re looking for more quick weekday dinner ideas, check out my spinach & feta quiche recipe – perfect for that too.
Ingredients and Substitutions
- Lavash wraps – or other type of thin wraps like tortillas.
- Tomato sauce – homemade, pureed canned tomatoes or spaggetii sauce will do. I use Italian tomato sauce in bottles/jars – similar to this one.
- Boneless chicken breast – or use leftover chicken as well
- Olives – green or Kalamata olives, or a mix of the two, optional
- Yellow cheese – any type of yellow cheese, like shredded mozzarella, provolone or cheddar that cooks well in an oven
- Onions – naturally
- Olive oil – extra virgin olive oil, or any type of vegetable oil works
- Spices: oregano, fresh parsley, black pepper and salt
How to cook lavash chicken casserole?
1st: Prepare filling on the stove top. Place onto lavash wrap with some yellow cheese and wrap.
2nd: Place all wraps in a casserole and cover with tomato sauce and cheese. Bake & serve.
What is Lavash bread?
Lavash bread is a traditional unleavened flatbread that originates from Armenian, Persian, and Middle Eastern cuisines. It is thin and flexible, typically made with flour, water, and salt, and then rolled out into large, thin sheets.
These sheets are baked in a tandoor or oven until they become crisp and slightly blistered. Lavash bread is versatile and can be used in various ways, such as wrapping around kebabs, scooping up dips like hummus, or serving as a base for pizza-like dishes.
Here in Europe, were I live, Lavash is typically sold in large supermarkets in a pack of round or square bread sheets – 5-6 pieces at once. They are usually very thin, resembling tortillas in shape and form.
Lavash Chicken Casserole
Equipment
- 1 baking dish, small
Ingredients
- 5-6 thin lavash wraps (or tortilla wraps), square or round
- 500 g boneless chicken breast, cut in small pieces
- 200 g tomato sauce, for pasta
- 1 large onion, minced
- 4 tbsp. olive oil
- 200 g yellow cheese, shredded
- 100 g green olives, pitted
- 2 tbsp. fresh parsley, minced
- 1 tbsp. oregano
- salt and black pepper to taste
Instructions
- First, in a sauce pan, add chopped boneless chicken and sauté in olive oil. Add minced onion and sauté until translucent.
- Next, remove from stove top and add 6 tbsp. tomato sauce, olives, oregano and parsley. Spice it up with salt and black pepper. Set aside.
- Take one lavash wrap and at the bottom place some of the chicken stuffing. Add some shredded yellow cheese on top and tuck the sides and bottom inwards.
- Roll until you reach the other end and place into casserole. Repeat for all remaining wraps.
- Cover lavash wraps with remaining tomato sauce and shredded cheese. Bake in preheated oven on 180C/360F until golden on top. Serve.
