In a small bowl, stir the yogurt with the curry powder.
In a large nonstick skillet, heat the oil. Add the onion and zucchini and cook over moderate heat until golden, about 10 minutes. Add the garlic, ginger, cumin and coriander and cook for 3 minutes. Stir in the chicken and season the filling with salt and pepper.
Spoon the filling in the center of the lavash and top with some of the curry yogurt. Roll up and serve with any extra yogurt sauce on the side.
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