Recipe Review: I sometimes wonder how some things become recipes in books but this triggered a slight obsession with wraps for about a good 3 weeks. Plus my favourite spice store, De Volkskruidentuin, in Amsterdam sells the BEST fresh lavash wraps! See Variatons below for more comments.
Cooking time: 5 – 10 minutes Serves: as many as you need
Preheat oven: Food processor for grating
- 1 piece of lavash
- ¼ avocado
- 1 tsp tahini (more or less to taste)
- ½ cup grated raw beetroot (the pink ones have the most amazing colour – see photo)
- ½ cup grated raw peeled pumpkin (or carrot – we used carrot)
- ¼ small red capsicum, thinly sliced
- 45g mushrooms, thinly sliced
- ¼ small red onion, thinly sliced
1. Spread the lavash with the avocado
2. Spread remaining ingredients evenly along length of lavash, roll tightly
3. Leave whole or slice through the middle
I don't really eat capsicum unless it's an integral part of a dish, as the reflux it triggers in my hernia plays havoc with me, so I left it out. This is why the first picture (left) appears slightly lacklustre in colour. The next day I made it again, this time not mashing the avocado as the first layer and leaving it sliced, then I simply added in some lettuce and voila! Instant colour improvement! I did however use the tahini as the spread and found that a teaspoon may not be enough, besides it's really tasty (who would have thought!).
This obsession continued, playing around with the combinations (adding things in, leaving things out) for a few days. We've had: chicken wraps, tuna corn & mayo wraps, haloumi wraps, used peanut butter instead of tahini, used mayo instead of nut butters. The possibilities are endless! If you aren't afraid to experiment, buy some good quality, fresh lavash (if it's stored in the fridge DO NOT BUY IT – it will be hard and stale) the lavash wrap world is your oyster!