Description
These lavash wraps are filled with smoked salmon, fresh dill, capers, red onion, avocado, arugula, whipped cream cheese and lemon zest. An easy, 15-minute appetizer or quick healthy lunch!
Ingredients
Units
- 1 lavash bread (or sub extra-large tortilla or a gluten-free wrap) roughly 10 x 12 inches
- 1/2 cup whipped cream cheese, or try Boursin! (Chive cream cheese works well too!) Or sub vegan cream cheese.
- handful of baby greens- arugula or baby spinach
- 1–2 Turkish cucumbers, thinly sliced into ribbons (use a mandolin or vegetable peeler)
- 4 ounces wild smoked salmon (lox) Or sub other deli meat, or plant-based “meat”
- 1/2 avocado, sliced
- 1–2 tablespoons capers
- 1–2 tablespoons red onion, finely diced
- 2–4 tablespoons fresh dill
- zest of half a lemon
Instructions
- Place lavash bread on the counter. (If it feels stiff, gently warm it in a toaster oven for a couple of minutes or oven rack to soften and make it more pliable.) Spread a thin layer of whipped cream cheese all the way to the edges.
- Add the greens, leaving 2 inches bare along the edge. Add the cucumber ribbons. these are easy to make using a veggie peeler.
- Add the avocado slices, smoked salmon, capers, red onion and fresh dill.
- Zest the lemon over the entire area letting the lemon oils scatter below.
- Roll the lavish, placing the bare edge away from you, and place the seam side down on a cutting board.
- Cut into 1 – 1 ½ inch slices and place on a platter.
Notes
The finished photo is the recipe doubled!
Serve the lavash wraps as a quick appetizer or cut into large pieces for an easy lunch wrap.
Leftover rolls will keep up to 3 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: ¼ of a roll
- Calories: 323
- Sugar: 3.3 g
- Sodium: 1482.1 mg
- Fat: 20.8 g
- Saturated Fat: 7.4 g
- Carbohydrates: 19.9 g
- Fiber: 5.4 g
- Protein: 16.5 g
- Cholesterol: 40.1 mg