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