Baked Lavash Wrap Chicken Casserole

5-6 thin lavash wraps (or tortilla wraps), square or round

4 cups boneless chicken breast, cut in small pieces

2 cups tomato sauce, for pasta

1 large onion, minced

4 tbsp. olive oil

1 cup yellow cheese, shredded

 1/2 cup) green olives, pitted and or a mix of Kalamata olives

2 tbsp. fresh parsley, minced

1 tbsp. oregano

salt and black pepper to taste

• 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 350-degrees until golden on top. Serve.

Notes

COOKING: Divide the chicken stuffing equally for each wrap.

LAVASH: In Europe, lavash wraps are as thin as tortillas, so if your lavash is thicker use tortillas instead. Otherwise you will not be able to roll them in.