Vegetarian Lavash

Vegetarian Lavash

  • Prep: 20 min
  • Cook Time:
  • Total: 20 min
  • Serving: 4
Lavash, a thin leavened flatbread of Armenian origin, is a nice substitute for flour tortillas. A blend of kidney beans, nut butter, and a bit of spice layered with olives, chives, Feta, tomatoes and lettuce makes for a compelling and nutritious vegetarian wrap.


  • Bean Spread
  • 1 (15 ounce) can low-sodium kidney beans, drained, rinsed
  • 2 tablespoons almond, cashew or peanut butter
  • 1 tablespoon flax-seed oil (or olive oil)
  • Juice of one lemon
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne
  • ¼ teaspoon coriander
  • 4 pieces of lavash
  • ½ cup chopped black olives
  • ½ cup finely chopped chives
  • ½ cup crumbled Feta cheese
  • 1 large tomato, sliced thin
  • 8 large leaves red leaf lettuce


  1. In a food processor, mix all bean spread ingredients.
  2. Evenly divide the bean spread onto 4 pieces of lavash (10-12 inches square), leaving a 2-inch border uncovered on the edges.
  3. Sprinkle with olives, chives, and Feta.
  4. Cover with tomato slices and lettuce leaves.
  5. Take two edges and fold them in.
  6. Using fingers of both hands, lift a free edge and carefully roll to wrap up filling.
  7. Cut in half to serve.


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