1. Chicken Lavash Wrap with Fresh Vegetables
Servings: 2 wraps
Preparation time: 25–30 minutes
Ingredients
Thin lavash — 2 sheets (220 g)
Chicken breast — 250 g
Lettuce leaves — 40 g
Tomatoes — 120 g
Cucumber — 100 g
Yogurt sauce — 100 g
Olive oil — 10 g
Salt — 3 g
Ground black pepper — 1 g
Preparation
1. Cook the chicken. Cut 250 g of chicken breast into strips. Season with olive oil, salt, and black pepper. Grill or pan-fry for approximately 6–8 minutes, or until fully cooked.
2. Prepare the vegetables. Thinly slice the tomatoes and cucumber. Wash and thoroughly dry the lettuce leaves.
3. Assemble the wraps. Lay out 2 sheets of lavash, 110 g each. Spread 50 g of yogurt sauce over each sheet. Add the lettuce, tomatoes, cucumber, and cooked chicken, dividing the ingredients evenly between the two wraps.
4. Roll the wraps. Fold in the sides of each lavash sheet and roll tightly to secure the filling.
5. Toast until golden. If desired, place the wraps in a dry frying pan and toast for 1–2 minutes on each side until golden and lightly crispy.
Serving suggestion: Serve warm, cut diagonally in half.
2. Crispy Lavash Parcels with Eggs, Feta and Fresh Herbs
Servings: 2
Preparation time: 15–20 minutes
Ingredients
Thin lavash — 2 sheets (220 g)
Eggs — 3 large (approximately 150 g without shells)
Feta cheese — 100 g
Mozzarella cheese, grated — 60 g
Fresh parsley, finely chopped — 10 g
Spring onions, finely sliced — 10 g
Butter — 10 g
Ground black pepper — 1 g
Salt — to taste
Preparation
1. Prepare the filling. In a mixing bowl, whisk the eggs until combined. Add the crumbled feta, grated mozzarella, chopped parsley and spring onions. Season with black pepper and salt to taste.
2. Assemble the parcels. Lay the lavash sheets flat and divide the filling evenly between them. Fold the edges over the filling to form two neat, securely sealed parcels.
3. Pan-fry until golden. Melt the butter in a non-stick frying pan over medium heat. Cook the parcels for 3–4 minutes on each side, until the lavash is crisp and golden brown and the egg filling is fully cooked.
4. Serve. Cut each parcel in half and serve immediately while the lavash is crisp and the cheese filling is warm and tender.
Chef’s Tip: For the best flavour and texture, serve immediately after cooking and garnish with freshly chopped herbs. The combination of delicate lavash, creamy eggs, tangy feta and melted mozzarella makes this dish an excellent choice for breakfast or a light lunch.
3. Lavash Pinwheels with Cream Cheese, Feta and Fresh Herbs
Servings: 4
Preparation time: 20 minutes
Ingredients
Thin lavash — 2 sheets (220 g)
Cream cheese — 200 g
Feta cheese — 100 g
Fresh spinach — 50 g
Fresh parsley, finely chopped — 10 g
Sun-dried tomatoes, finely chopped — 40 g
Ground black pepper — 1 g
Olive oil — 5 g
For serving:
Thin lavash for crispy chips — 2 sheets (220 g)
Hummus — 150 g
Fresh herbs — 5 g
Preparation
1. Prepare the filling. In a bowl, combine the cream cheese and crumbled feta. Add the finely chopped spinach, parsley and sun-dried tomatoes. Season with black pepper and mix thoroughly until evenly combined.
2. Fill the lavash. Lay the lavash sheets flat on a clean work surface. Spread the filling evenly over each sheet, leaving a small border around the edges.
3. Roll and chill. Roll each sheet tightly into a cylinder. Wrap in cling film and refrigerate for 15–20 minutes to help the rolls hold their shape.
4. Slice and serve. Using a sharp knife, cut each roll into bite-sized pinwheels. Arrange on a serving platter and garnish with fresh herbs.
5. Prepare the crispy lavash chips. Cut the remaining lavash sheets into triangles. Brush lightly with olive oil and bake at 180°C for 5–8 minutes, until golden and crisp. Allow to cool before serving.
Serving suggestion: Serve the lavash pinwheels with hummus and crispy lavash chips. This versatile appetizer is ideal for entertaining, buffet tables or a light snack.
Chef’s Tip: For neat, even slices, chill the rolls before cutting. Spread the filling in a thin, even layer to make rolling easier and prevent the filling from squeezing out.
4. Crispy Lavash Pizza with Tomatoes, Mozzarella and Fresh Basil
Servings: 2
Preparation time: 20 minutes
Ingredients
Thin lavash by — 2 sheets (220 g)
Tomato passata — 100 g
Mozzarella cheese — 180 g
Fresh tomatoes — 150 g
Fresh basil — 10 g
Extra virgin olive oil — 10 g
Dried oregano — 2 g
Salt — 2 g
Freshly ground black pepper — 1 g
Preparation
1. Prepare the base. Preheat the oven to 200°C (180°C fan-assisted). Place the lavash sheets on a baking tray lined with parchment paper.
2. Add the tomato sauce. Spread the tomato passata evenly over each lavash sheet, leaving a small border around the edges. Season with dried oregano, salt and black pepper.
3. Add the toppings. Distribute the mozzarella evenly over the tomato sauce. Thinly slice the fresh tomatoes and arrange them on top. Drizzle lightly with olive oil.
4. Bake until crisp. Bake for 7–10 minutes, or until the mozzarella has melted and the edges of the lavash are golden brown and crispy. Monitor closely, as the thin base cooks quickly.
5. Garnish and serve. Remove from the oven, garnish with fresh basil leaves, cut into portions and serve immediately.
Chef’s Tip: For the best crispy texture, avoid adding too much tomato sauce. If using fresh mozzarella with a high moisture content, drain it well and pat dry before adding it to the lavash.
