Can these wraps be made ahead?

The wraps start to get soggy after one to two hours, so we do not recommend assembling them ahead of time. The filling however can be made (and the chickpea mixture mixed with the roasted veggies) and refrigerated for one day before assembling. Just make sure to drain off any excess liquid before adding the filling to the wraps.

What goes with lavash wraps?

These are quite filling so they do not need a hearty side dish. Instead pair them with a lighter salad such as Shredded Carrot Salad with Lemon, Feta and Dill , Sliced Heirloom Tomato Salad or Chopped Greek Cucumber Salad . For a lunch, serve a half wrap per person with a variety of sides such as Mediterranean Quinoa Salad , Orzo Pasta Salad and Moroccan Carrots .

Some lavash breads are high in calories (200 cals or more per flatbread!) This is why it is important to take a look at the nutrition label before purchasing. Depending on the brand or variety some are made with little to no whole grains . However, some are made with whole grains and higher fiber flours and are calorie controlled. If you find lower calorie lavash with several grams of fiber (3 or more) they can be a great way to wrap up wholesome ingredients, such as vegetables and beans , for a healthy meal.

What are lavash made of?

Lavash are wheat flatbreads made from lean dough comprised of wheat flour, water, salt and yeast and/or chemical leaveners. Some include additional flours and additives to help them stay pliable and stay fresh. If you have a food allergy it is important to read the ingredients as some lavash have other allergens besides wheat (such as soy and corn.)

What is the difference between pita, lavash and flatbread?

Lavash is a type of very thin flatbread. Commonly flatbreads are usually a little thicker and noticeably leavened. Pitas are circular-shaped pocket breads common in Mediterranean and Middle Easter cuisines.

Do I need to heat the lavash?

Most commercially sold lavash are pliable enough that you do not need to heat them, though they can heated if yours are stiff. To do so place them in the microwave for 15 seconds. You can also heat them for one minute in the oven. Simply preheat a sheet pan in the oven at 350 degrees F. Turn off the heat and place the lavash on the pan. Let sit in the oven for one to two minutes until hot and soft. {Do not leave in for longer or the lavash will dry out.}

Mediterranean Lavash Wraps

Name: Mediterranean Lavash Wraps
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 tablespoons extra virgin olive oil, divided; 3 cloves garlic, finely chopped; 1 teaspoon dried oregano; 1 teaspoon coarse kosher salt; 1 small sweet onion, cut into chunks; 1 red bell pepper, diced; 2 cups cubed eggplant; 1 cup canned, drained and rinsed chickpeas; ¼ cup pitted and roughly chopped Greek olives, such as calamata; ¼ cup crumbled feta cheese; ¼ cup chopped mint or parsley; ½ lemon, juiced; 4 lavash breads, warmed if desired; 1 cup Tzatziki (purchased or homemade)

Description

Our recipe for Mediterranean Lavash Wraps is made with a filling of roasted onion, peppers and eggplant combined with chickpeas, black olives, lemon, feta and mint. The lavash flatbreads are spread with tzatziki to bring all of the fresh flavors together for a hearty vegetarian wrap for lunch or dinner.

Ingredients

Scale

4 tablespoons extra virgin olive oil, divided
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
1 small sweet onion, cut into chunks
1 red bell pepper, diced
2 cups cubed eggplant
1 cup canned, drained and rinsed chickpeas
¼ cup pitted and roughly chopped Greek olives, such as calamata
¼ cup crumbled feta cheese
¼ cup chopped mint or parsley
½ lemon, juiced
4 lavash breads, warmed if desired
1 cup Tzatziki (purchased or homemade)

Instructions

Preheat oven to 425.
Stir 3 tablespoons oil, garlic, oregano and salt in a large bowl. Add onion and bell bell pepper and stir to coat. Add in eggplant and stir well. Spread the vegetables out over a large baking sheet and transfer to the oven. Roast, stirring once or twice until they are soft and the onions are starting to brown, about 25 minutes. Let cool slightly.
Combine chickpeas, olives, feta and mint (or parsley) in a medium bowl. Drizzle with the remaining 1 tablespoon oil and lemon and toss to coat.
Spread Tzatziki over the lavash. Divide the roasted vegetables among the lavash, piling along one side. Top with the chickpea mixture. Wrap up, sealing the edge with the tzatziki. Cut in half before serving.

Notes

Make Ahead & Meal Prep Option

The roasted veggies and chickpea salad can be made one day before assembling. Combine the veggies with the chickpea mixture and refrigerate in a sealed container. Just make sure to drain off any excess liquid before adding the filling to the wraps.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Main Course
Method: Oven
Cuisine: Mediterranean

Nutrition

Serving Size: 1 wrap (2 halves)
Calories: 474
Sugar: 12 g
Fat: 27 g
Saturated Fat: 6 g
Carbohydrates: 48 g
Fiber: 10 g
Protein: 20 g

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