Greek Garden Lavash Wraps Recipe

Name: Greek Garden Lavash Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup crumbled feta cheese; 1/4 cup Middle Eastern yogurt cheese (labne) or kefir cheese; 1 clove garlic, crushed; 1 tablespoon fresh squeezed lemon juice; 1 tablespoon chopped fresh mint; 1 teaspoon dried oregano, crumbled; Freshly ground black pepper, to taste; 1 medium hothouse cucumber, peeled if desired; 4 pieces lavash (Middle Eastern flat bread), white or whole wheat; 2 roasted red bell peppers, jarred or home-made, cut into strips; 1 small jar marinated artichoke hearts, drained; 1/2 cup peperoncini, drained and chopped; 1/2 cup coarsely chopped pitted kalamata or other olives; 2 cups baby spinach leaves or arugula

Servings: persons

1/2 cup crumbled feta cheese
1/4 cup Middle Eastern yogurt cheese (labne) or kefir cheese
1 clove garlic, crushed
1 tablespoon fresh squeezed lemon juice
1 tablespoon chopped fresh mint
1 teaspoon dried oregano, crumbled
Freshly ground black pepper, to taste
1 medium hothouse cucumber, peeled if desired
4 pieces lavash (Middle Eastern flat bread), white or whole wheat
2 roasted red bell peppers, jarred or home-made, cut into strips
1 small jar marinated artichoke hearts, drained
1/2 cup peperoncini, drained and chopped
1/2 cup coarsely chopped pitted kalamata or other olives
2 cups baby spinach leaves or arugula

1
In a small bowl, use a fork to mix the feta, labne, garlic, lemon juice, mint, oregano, and pepper to make a chunky paste.
2
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.
3
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.
4
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.
5
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.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup crumbled feta cheese, 1/4 cup Middle Eastern yogurt cheese (labne) or kefir cheese, 1 clove garlic, crushed, 1 tablespoon fresh squeezed lemon juice, and more.

Yes, Greek Garden Lavash Wraps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Garden Lavash Wraps

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