Author Notes
These colorful and flavorful lavash wraps are a quick and easy way for you and your child to get your five a day. Lavash holds ingredients in place beautifully, so is a good choice for sandwiches made ahead of time. The recipe is meant to be flexible--adjust or substitute the seasonings and vegetables to your taste and according to what you have on hand. —JSCooks
Ingredients
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1/2 cup
crumbled feta cheese
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1/4 cup
Middle Eastern yogurt cheese (labne) or kefir cheese
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1 clove
garlic, crushed
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1 tablespoon
fresh squeezed lemon juice
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1 tablespoon
chopped fresh mint
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1 teaspoon
dried oregano, crumbled
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Freshly ground black pepper, to taste
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1
medium hothouse cucumber, peeled if desired
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4
pieces lavash (Middle Eastern flat bread), white or whole wheat
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2
roasted red bell peppers, jarred or home-made, cut into strips
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1
small jar marinated artichoke hearts, drained
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1/2 cup
peperoncini, drained and chopped
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1/2 cup
coarsely chopped pitted kalamata or other olives
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2 cups
baby spinach leaves or arugula
Directions
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In a small bowl, use a fork to mix the feta, labne, garlic, lemon juice, mint, oregano, and pepper to make a chunky paste.
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Cut a thin slice the length of the cucumber to create a flat surface, then rest it on the flat side and cut the cucumber lengthwise, as thin as possible, into long strips.
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Lay out the 4 lavash on a flat work surface with the long sides facing you. Spread the feta mixture evenly over the breads, leaving a 1-inch border at the tops and bottoms. Distribute the cucumber slices, roasted peppers, artichoke hearts, peperoncini, and olives over the breads. Distribute the spinach over the filling.
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Fold the border of one lavash from the side closest to you over the filling, then continue to roll tightly until you reach the other side. Repeat to make 4 lavash rolls.
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Cut each lavash in half on a bias to make 2 sandwich halves. Wrap each half separately in plastic film. Refrigerate until cold or as long as overnight before serving.
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