Chop the onion and sauté in a pan until softened. Add the diced chicken breast and cook until its juices are absorbed.
Add diced tomato, red bell pepper, tomato paste, salt, black pepper, and red pepper flakes. Cook until the vegetables are tender.
In a separate pot, melt the butter and oil. Whisk in the flour and cook for a minute until fragrant.
Gradually whisk in the milk. Season with salt and black pepper. Cook, stirring constantly, until the bechamel sauce thickens.
Arrange the lavash breads in a square baking dish so that the edges hang over the sides.
Place the cooked french fries in an even layer at the bottom. Top with the chicken mixture, a drizzle of bechamel sauce, and a layer of shredded cheese.
Fold the overhanging lavash bread edges over the top to completely enclose the filling.
Spread the remaining bechamel sauce over the folded lavash and sprinkle the rest of the shredded cheese on top.
Bake in a preheated 200°C (400°F) oven until the top is golden and bubbling.
Cook it hands-free.
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