These simple chicken sandos rely on pre-marinated chicken with a zip of lemon and herbs. Tuck it into pillowy lavash, dollop with cool yogurt, and top with garden-fresh cukes and tomatoes.
Allergen Note: Contains milk, wheat.
Preheat the oven to 400°F. Remove the chicken from the marinade and season with salt. In a large cast-iron skillet or ovenproof pan over medium heat, warm 3 tablespoons olive oil. Add the chicken and cook until golden on the first side, about 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice the meat across the grain.
Meanwhile, dice the cucumber and tomato(es). Pick a handful of the dill, toss the stems, and chop the fronds. In a bowl, combine the diced cucumber and tomatoes, along with the dill, the juice of ½ lemon, and ¼ teaspoon salt. Set aside and let marinate for a few minutes, stirring to incorporate the juices.
To build the wraps, place the lavash on plates, spread with spoonfuls of the yogurt, and dab with hot sauce, if using. Add the sliced chicken and top with the tomato-cucumber salad. Tuck in the ends and roll them up snugly, like a burrito. Cut the wraps in half and serve.
The chicken may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.