Kuku Lavash Wrap
Skip pita and try this Persian flatbread.
"Traditionally cooked in a tandoori-style oven, lavash is a thin soft-bread," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "You can find it at Middle Eastern markets and use it with any sandwich filling." Pro tip: Store lavash in a large freezer bag rolled up to prevent it from drying out.
This recipe is part of our meal prep series. Click here for all the details.
- ½ cup arugula
- ¼ cup grated carrots
- 1 radish, sliced thin
- 2 tablespoons labne
- ⅓ kuku wedge, cut in half
- ½ teaspoon za'atar
- 1 whole wheat lavash
For the Side Salad
- 2 handfuls arugula
- ½ cup Persian cucumber, cubed
- ¼ cup yellow summer beans, raw and chopped
In a small container, place the arugula, carrots, and radish slices.
Place kuku wedges in opposite corners on top of the radish.
Spread labne on kuku and sprinkle with za'atar.
Store in fridge separate from the lavash.
At Your Desk
- Place lavash on a plate.
Invert side container directly onto the center of the lavash.
Roll up the lavash to create a wrap.
Dress side salad as desired with lemon wedges, spices, nuts, and oils from the condiment kit and serve alongside wrap.