Brimming with versatility, lavash is the unsung hero of your kitchen! Whether you’re craving quick weeknight dinners, impressive party appetizers, or wholesome comfort food, this flatbread transforms into endless delicious possibilities. Dive into our roundup of 26 mouthwatering recipes that will make lavash your go-to ingredient for every occasion. Let’s get cooking and discover your new favorite dish!
Lavash Flatbread Pizza with Fresh Vegetables
Holding this warm, crisp-edged lavash flatbread pizza in my hands, I’m reminded how the simplest meals often feel the most nourishing—a quiet moment of gathering fresh vegetables and letting their colors and textures shine on a thin, golden crust. It’s a gentle, forgiving recipe that invites you to slow down and savor the process, perfect for a cozy evening alone or a shared bite with someone dear.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large lavash flatbread (I find the thin, pliable kind works best for a crisp base)
– 1/2 cup pizza sauce (I often use a simple jarred marinara for ease, but homemade is lovely too)
– 1 cup shredded mozzarella cheese (freshly shredded melts more evenly, in my experience)
– 1/2 cup thinly sliced bell peppers, mixed colors (I love the sweet crunch of red and yellow ones)
– 1/2 cup sliced cremini mushrooms (sautéed briefly first for deeper flavor, as I prefer)
– 1/4 cup thinly sliced red onion (soaked in cold water for 5 minutes to mellow the bite, if you like)
– 2 tbsp extra virgin olive oil (my go-to for a fruity, light finish)
– 1/4 tsp dried oregano (a pinch adds a warm, earthy note)
– Salt and freshly ground black pepper (to season the vegetables lightly)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the lavash flatbread on the prepared sheet and brush it lightly with 1 tablespoon of extra virgin olive oil to help it crisp up.
3. Spread the pizza sauce evenly over the lavash, leaving a 1/2-inch border around the edges to prevent sogginess.
4. Sprinkle the shredded mozzarella cheese over the sauce in an even layer.
5. In a small bowl, toss the sliced bell peppers, mushrooms, and red onion with the remaining 1 tablespoon of olive oil, oregano, salt, and pepper until coated.
6. Arrange the vegetable mixture over the cheese, scattering it gently to cover the surface.
7. Bake in the preheated oven for 8–10 minutes, or until the cheese is bubbly and the lavash edges turn golden brown and crisp.
8. Remove from the oven and let it cool on the baking sheet for 2–3 minutes to set before slicing.
9. Slice into wedges with a sharp knife or pizza cutter for clean edges.
Keeping this pizza simple lets the fresh vegetables sing—each bite offers a crisp lavash base with melty cheese and a bright, garden-fresh crunch. I love serving it straight from the oven, perhaps with a side of mixed greens drizzled with balsamic, or folding a slice for a handheld treat that feels both rustic and refined.
Grilled Chicken and Avocado Lavash Wrap
Folding back the pages of my kitchen notebook, I found this simple wrap recipe from a sunny afternoon when I wanted something fresh yet satisfying—the kind of meal that feels like a gentle pause in the day. It’s a humble combination of grilled chicken and creamy avocado, wrapped in soft lavash, that somehow always brings a quiet comfort.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 lavash wraps (I like the soft, pliable ones that don’t crack when folded)
– 1 boneless, skinless chicken breast (about 6 ounces, trimmed of excess fat)
– 1 ripe avocado (choose one that yields slightly to gentle pressure)
– 1/4 cup plain Greek yogurt (I prefer the full-fat version for extra creaminess)
– 1 tbsp fresh lime juice (squeezed from about half a lime, it brightens everything up)
– 1/2 tsp ground cumin (toasted lightly in a dry pan first for deeper flavor)
– 1/4 tsp smoked paprika (my secret for a hint of warmth)
– 1/4 tsp garlic powder
– 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
– Salt, as needed (I use fine sea salt for even distribution)
– Fresh cilantro leaves, for garnish (a small handful adds a pop of green)
Instructions
1. Pat the chicken breast dry with paper towels to ensure even browning.
2. In a small bowl, combine 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and a pinch of salt to make a marinade.
3. Rub the marinade all over the chicken breast, coating it thoroughly, and let it sit at room temperature for 10 minutes.
4. Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
5. Place the chicken on the grill and cook for 5-6 minutes per side, until the internal temperature reaches 165°F and the exterior has nice grill marks.
6. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain its juices, then slice it thinly against the grain.
7. While the chicken rests, halve the avocado, remove the pit, and scoop the flesh into a medium bowl.
8. Mash the avocado with a fork until mostly smooth but with some small chunks for texture.
9. Stir in 1/4 cup Greek yogurt, 1 tbsp lime juice, and a pinch of salt until well combined.
10. Lay the lavash wraps flat on a clean surface and spread the avocado mixture evenly over each, leaving a 1-inch border around the edges.
11. Arrange the sliced chicken in a single layer down the center of each lavash.
12. Sprinkle fresh cilantro leaves over the chicken for a fresh, herbal note.
13. Fold the sides of the lavash inward, then roll it tightly from the bottom to enclose the filling, like wrapping a burrito.
14. Slice each wrap in half diagonally for easier serving.
Gently unwrapping this meal reveals a harmony of textures—the tender, smoky chicken pairs beautifully with the cool, creamy avocado spread, all hugged by the soft lavash. I love serving these wraps with a side of crisp cucumber slices or drizzling a little extra lime juice over the top for a zesty finish.
Spicy Falafel and Hummus Lavash Roll
Dipping into the quiet of a winter afternoon, I find myself craving something that warms from within—a handheld meal that feels both comforting and vibrant. This spicy falafel and hummus lavash roll is my answer, a medley of textures and flavors that unfolds slowly with each bite.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed—I like to pat them dry with a paper towel for crispier falafel
- 1/4 cup fresh parsley, finely chopped, which adds a bright, herbal note
- 2 cloves garlic, minced—I always use fresh for that pungent kick
- 1 teaspoon ground cumin, my favorite spice for depth
- 1/2 teaspoon cayenne pepper, adjustable but I lean toward a gentle heat
- 1/4 cup all-purpose flour, to help bind everything together
- 2 tablespoons extra virgin olive oil, my go-to for frying and drizzling
- 1 cup store-bought hummus, though homemade is lovely if you have time
- 4 large lavash wraps, warmed slightly for flexibility
- 1/2 cup shredded lettuce, for a crisp contrast
- 1/4 cup diced tomatoes, adding a juicy freshness
Instructions
- In a food processor, combine the chickpeas, parsley, garlic, cumin, and cayenne pepper, pulsing until the mixture is coarse but holds together when pressed.
- Transfer the mixture to a bowl and stir in the flour until fully incorporated; let it rest for 10 minutes to allow the flavors to meld—this resting time helps the falafel hold its shape better.
- Shape the mixture into 12 small patties, about 1-inch in diameter, pressing firmly to prevent crumbling.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F, which ensures even frying without burning.
- Fry the falafel patties in batches for 3-4 minutes per side, or until golden brown and crispy; avoid overcrowding the pan to maintain a consistent temperature.
- Remove the falafel from the skillet and drain on a paper towel-lined plate to absorb excess oil.
- Lay out the lavash wraps on a clean surface and spread 1/4 cup of hummus evenly over each one, leaving a 1-inch border around the edges.
- Arrange 3 falafel patties in a line down the center of each lavash, then top with shredded lettuce and diced tomatoes.
- Fold the sides of the lavash over the filling, then roll tightly from the bottom to enclose everything securely; a tight roll prevents spills when eating.
- Slice each roll in half diagonally for easier handling and a prettier presentation.
Perfectly balanced, each bite offers a crunch from the falafel, a creamy smoothness from the hummus, and a fresh burst from the veggies. I love serving these rolls with a side of extra hummus for dipping, or wrapping them in parchment for a picnic-style meal that feels effortlessly special.
Mediterranean Lavash Pinwheels
Often, on quiet afternoons like this one, I find myself craving something that feels both effortless and nourishing—a simple pleasure to share with friends or savor alone. These Mediterranean lavash pinwheels are just that: a vibrant, no-bake assembly of fresh flavors that come together in minutes, perfect for a light lunch or elegant appetizer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large lavash wraps (I like the soft, pliable ones from the bakery section)
– 1 cup hummus (creamy classic hummus is my go-to, but roasted red pepper works beautifully too)
– 1 cup baby spinach leaves, washed and patted dry (the tender leaves add a fresh crunch)
– 1/2 cup crumbled feta cheese (I prefer the briny, tangy variety for a pop of flavor)
– 1/4 cup Kalamata olives, pitted and sliced (their rich, salty depth is essential)
– 1/4 cup sun-dried tomatoes in oil, drained and chopped (I use the jarred kind for convenience and intensity)
– 2 tablespoons extra virgin olive oil (a drizzle at the end brings it all together)
– 1 tablespoon fresh lemon juice (squeezed right before using for brightness)
Instructions
1. Lay one lavash wrap flat on a clean cutting board or countertop.
2. Spread 1/2 cup of hummus evenly over the entire surface of the lavash, leaving a 1-inch border around the edges to prevent spillage.
3. Arrange 1/2 cup of baby spinach leaves in a single layer over the hummus.
4. Sprinkle 1/4 cup of crumbled feta cheese evenly across the spinach.
5. Scatter 2 tablespoons of sliced Kalamata olives over the feta.
6. Distribute 2 tablespoons of chopped sun-dried tomatoes evenly on top.
7. Drizzle 1 tablespoon of extra virgin olive oil over the fillings.
8. Squeeze 1/2 tablespoon of fresh lemon juice lightly across the surface.
9. Starting from one long edge, tightly roll the lavash into a cylinder, pressing gently as you go to keep the fillings compact.
10. Repeat steps 1-9 with the second lavash wrap and remaining ingredients.
11. Using a sharp knife, slice each rolled lavash into 1-inch thick pinwheels, wiping the blade clean between cuts for neat edges.
12. Arrange the pinwheels on a serving platter, slightly overlapping for a rustic presentation.
13. Drizzle any remaining olive oil and lemon juice over the arranged pinwheels just before serving.
With each bite, you’ll experience a delightful contrast: the soft lavash gives way to creamy hummus, crisp spinach, and bursts of salty feta and olives. These pinwheels are wonderfully versatile—serve them as a colorful centerpiece at a gathering or pack them for a picnic, where their vibrant colors and fresh flavors truly shine.
Smoked Salmon and Cream Cheese Lavash Roll-Ups
Musing quietly in my kitchen this afternoon, I found myself craving something simple yet elegant—a snack that feels like a quiet celebration. These smoked salmon and cream cheese lavash roll-ups came together as a gentle reminder that the most satisfying dishes often require the least fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large lavash wraps (I love the soft, pliable ones from the bakery section)
– 8 oz cream cheese, softened to room temperature for easy spreading
– 4 oz smoked salmon, thinly sliced (I prefer wild-caught for its delicate flavor)
– 1/4 cup fresh dill, finely chopped (a generous handful makes all the difference)
– 1 tbsp fresh lemon juice (just a squeeze brightens everything up)
– 1/2 tsp freshly ground black pepper
– 1/4 cup red onion, very thinly sliced (soak in ice water for 5 minutes if you want to mellow the bite)
Instructions
1. Lay one lavash wrap flat on a clean cutting board. 2. In a small bowl, combine the softened cream cheese, chopped dill, lemon juice, and black pepper until smooth. 3. Spread half of the cream cheese mixture evenly over the entire surface of the lavash, leaving a 1-inch border at the top edge. 4. Arrange half of the smoked salmon slices in a single layer over the cream cheese. 5. Scatter half of the thinly sliced red onion evenly across the salmon. 6. Starting from the bottom edge, tightly roll the lavash away from you, pressing gently as you go to keep the filling secure. 7. Wrap the roll snugly in plastic wrap and refrigerate for at least 30 minutes to firm up—this makes slicing much cleaner. 8. Repeat steps 1–7 with the second lavash and remaining ingredients. 9. Unwrap the chilled rolls and use a sharp knife to slice them into 1-inch pieces, wiping the blade clean between cuts for neat edges. 10. Arrange the roll-ups on a serving platter.
Here, the cool, creamy filling contrasts beautifully with the slightly chewy lavash, while the salmon adds a whisper of smokiness. I sometimes serve these alongside a simple cucumber salad or as an appetizer with sparkling water for a light, refreshing bite.
Herb-Crusted Grilled Turkey Lavash Wrap
A quiet afternoon like this always makes me crave something simple yet deeply satisfying—a meal that feels like a gentle hug. This herb-crusted grilled turkey lavash wrap is my go-to when I want to savor each bite slowly, letting the flavors unfold like a quiet story.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 lavash wraps (I love the soft, pliable ones from the local bakery)
– 1 lb turkey breast cutlets (thinly sliced for quick cooking)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tbsp dried Italian herb blend (I keep a jar handy for moments like this)
– 1/2 tsp garlic powder (just a whisper to enhance without overpowering)
– 1/4 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground adds a gentle warmth)
– 1 cup baby spinach leaves (washed and patted dry—they add a fresh crunch)
– 1/4 cup crumbled feta cheese (I prefer the creamy, tangy variety)
– 2 tbsp Greek yogurt (room temperature blends smoothly)
Instructions
1. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp dried Italian herb blend, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until well combined to create a marinade.
2. Place 1 lb turkey breast cutlets in a shallow dish and pour the marinade over them, coating each piece evenly. Let it sit for 10 minutes at room temperature to allow the flavors to penetrate.
3. Preheat a grill or grill pan to medium-high heat, about 400°F, ensuring it’s hot before adding the turkey for a good sear.
4. Grill the marinated turkey cutlets for 3-4 minutes per side, or until they reach an internal temperature of 165°F and develop golden-brown grill marks.
5. Remove the turkey from the grill and let it rest on a cutting board for 2 minutes to retain its juices before slicing thinly against the grain.
6. Warm 2 lavash wraps in a dry skillet over low heat for 30 seconds per side, just until pliable but not crispy, to prevent tearing when assembling.
7. Spread 1 tbsp Greek yogurt evenly over each lavash wrap as a base layer, which adds creaminess without making it soggy.
8. Layer 1/2 cup baby spinach leaves on top of the yogurt on each wrap, followed by the sliced grilled turkey and 2 tbsp crumbled feta cheese per wrap.
9. Roll each lavash wrap tightly from one end, tucking in the sides as you go to secure the filling, then slice in half diagonally for easy serving.
The tender, herb-infused turkey pairs beautifully with the cool crunch of spinach and creamy feta, all wrapped in a soft lavash that holds everything together without fuss. I sometimes serve these with a side of pickled vegetables for a tangy contrast, or enjoy them as is, letting the simplicity speak for itself on a lazy day.
Veggie and Goat Cheese Lavash Squares
Sometimes the simplest meals are the ones that feel most like home, especially on a quiet afternoon like today. This recipe for Veggie and Goat Cheese Lavash Squares came to me during a lazy Sunday when I wanted something light yet satisfying, a little project for my hands and a treat for my senses. It’s a humble assembly of fresh vegetables and creamy cheese on crisp flatbread, perfect for sharing or savoring alone.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large lavash flatbreads (I like the thin, pliable kind that crisps up nicely)
– 4 oz goat cheese, at room temperature (it spreads so much easier when softened)
– 1 cup cherry tomatoes, halved (the sweet burst they add is delightful)
– 1 small zucchini, thinly sliced into rounds (I use a mandoline for even, paper-thin slices)
– 1/2 red onion, thinly sliced (soaking them in cold water for 5 minutes tames the sharpness)
– 2 tbsp extra virgin olive oil (my go-to for its fruity aroma)
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– Salt and black pepper, to season
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the lavash flatbreads on the prepared baking sheet in a single layer.
3. In a small bowl, combine the goat cheese with 1 tablespoon of olive oil, stirring until smooth and spreadable.
4. Evenly spread the goat cheese mixture over the lavash flatbreads, leaving a 1/2-inch border around the edges to prevent burning.
5. Arrange the halved cherry tomatoes, zucchini rounds, and red onion slices in a single layer over the goat cheese.
6. Drizzle the remaining 1 tablespoon of olive oil over the vegetables.
7. Sprinkle the dried oregano, garlic powder, salt, and black pepper evenly across the top.
8. Bake in the preheated oven for 8–10 minutes, or until the lavash edges turn golden brown and crisp.
9. Remove from the oven and let cool on the baking sheet for 2 minutes before slicing.
10. Use a sharp knife or pizza cutter to slice each lavash into 8 equal squares.
11. Serve immediately while warm.
Often, the contrast of the crisp lavash against the creamy goat cheese and juicy tomatoes makes each bite a small delight. I love how the zucchini softens just slightly in the oven, adding a tender texture that pairs beautifully with the tangy cheese. For a creative twist, try drizzling these squares with a bit of balsamic glaze or serving them alongside a simple green salad for a complete, light meal.
Crispy Lavash Chips with Spicy Salsa
Evenings like this, when the kitchen feels quiet and the light slants just so, I find myself reaching for simple projects that fill the air with warmth. Today, it’s a craving for something crisp and lively, a perfect little snack to bridge the gap between afternoon and evening.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large sheets of lavash bread, the kind that crackles when you unfold it
– 3 tablespoons extra virgin olive oil, my go-to for its fruity depth
– 1 teaspoon fine sea salt, plus a pinch more for finishing
– 1 large ripe tomato, about 1 cup diced (I like the heirlooms from the farmer’s market when I can get them)
– 1/4 cup finely diced red onion, for a sharp, colorful bite
– 1 small jalapeño pepper, seeds removed and minced (adjust to your heat preference)
– 2 tablespoons fresh lime juice, from about 1 lime
– 1/4 cup chopped fresh cilantro, stems and all for extra flavor
Instructions
1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Place the lavash sheets on a cutting board and brush both sides evenly with the 3 tablespoons of olive oil using a pastry brush. Tip: Brushing ensures every nook gets coated for maximum crispness.
3. Sprinkle the 1 teaspoon of sea salt evenly over the oiled lavash.
4. Use a pizza cutter or sharp knife to cut the lavash into roughly 2-inch triangles or squares.
5. Arrange the lavash pieces in a single layer on the prepared baking sheet, ensuring they don’t overlap.
6. Bake in the preheated oven for 12-15 minutes, or until the chips are golden brown and crisp all the way through. Tip: Rotate the tray halfway through for even browning.
7. While the chips bake, make the salsa: In a medium bowl, combine the diced tomato, diced red onion, minced jalapeño, lime juice, and chopped cilantro.
8. Gently stir the salsa ingredients until well mixed. Tip: Letting it sit for 5-10 minutes allows the flavors to meld beautifully.
9. Remove the baked lavash chips from the oven and let them cool on the tray for 2-3 minutes to fully crisp up.
10. Transfer the warm chips to a serving bowl and sprinkle with an extra pinch of sea salt if desired.
11. Serve the lavash chips immediately with the spicy salsa on the side for dipping.
Remember how the chips shatter delicately with each bite, their savory saltiness giving way to the salsa’s bright, fiery kick. I love pairing them with a cool glass of iced tea or crumbling a few over a simple green salad for an unexpected crunch.
Balsamic Mushroom and Spinach Lavash Tart
Just now, as the afternoon light slants across my kitchen counter, I’m thinking about how some dishes feel like a quiet conversation—this tart is one of those. It’s a simple layering of earthy mushrooms, bright spinach, and tangy balsamic on crisp lavash, a meal that comes together almost meditatively.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 large lavash bread (I like the thin, cracker-like texture for a light crust)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
– 1 pound cremini mushrooms, sliced (baby bellas work beautifully here)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 4 cups fresh spinach leaves (packed loosely—they wilt down so much)
– 2 tablespoons balsamic vinegar (a good aged one adds sweet acidity)
– 1/2 cup shredded mozzarella cheese (I prefer whole-milk for extra creaminess)
– Salt and black pepper (I use sea salt and freshly ground pepper for better flavor)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the lavash bread on the prepared baking sheet, and brush it lightly with 1 tablespoon of olive oil to help it crisp up in the oven.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers slightly, about 1 minute.
4. Add the sliced mushrooms to the skillet, and cook them for 8–10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Stir in the minced garlic, and cook for 1 more minute until fragrant—be careful not to let it burn, as garlic can turn bitter quickly.
6. Add the fresh spinach leaves to the skillet, and cook for 2–3 minutes, tossing gently, until the spinach wilts down completely.
7. Pour the balsamic vinegar over the mushroom and spinach mixture, and stir to combine, letting it simmer for 1 minute to reduce slightly and coat everything evenly.
8. Season the mixture with salt and black pepper to your liking, then remove the skillet from the heat.
9. Spread the mushroom and spinach mixture evenly over the lavash bread, leaving a small border around the edges to prevent sogginess.
10. Sprinkle the shredded mozzarella cheese on top of the mixture, covering it lightly for a melty finish.
11. Bake the tart in the preheated oven for 10–12 minutes, until the lavash is crisp and the cheese is bubbly and lightly golden.
12. Remove the tart from the oven, and let it cool on the baking sheet for 5 minutes before slicing to allow the flavors to settle.
Each slice offers a delightful contrast: the lavash stays wonderfully crisp underneath, while the mushrooms lend a meaty depth softened by the spinach’s freshness. Enjoy it warm, perhaps with a side salad for a light lunch, or slice it into smaller pieces as an elegant appetizer—it’s versatile enough to suit any moment.
Beef Shawarma Lavash Wrap
Holding this warm wrap in my hands, I’m reminded of the quiet satisfaction that comes from creating something both nourishing and deeply flavorful—a moment of calm in a busy day. The tender spiced beef, crisp vegetables, and creamy sauce wrapped in soft lavash offer a comforting embrace, a simple pleasure worth savoring slowly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb beef sirloin, thinly sliced (I find freezing it for 30 minutes first makes slicing easier)
– 4 lavash wraps, about 10 inches each (I like to warm them slightly for extra pliability)
– 1 cup plain Greek yogurt (full-fat gives the sauce a richer texture)
– 2 tbsp lemon juice, freshly squeezed if possible
– 2 cloves garlic, minced (I press mine for a smoother blend)
– 1 tsp ground cumin (toasting it lightly in a dry pan first deepens the flavor)
– 1 tsp paprika
– 1/2 tsp ground turmeric
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup thinly sliced red onion
– Salt, to season the beef and vegetables
Instructions
1. In a medium bowl, combine 1 lb beef sirloin, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground turmeric, and a pinch of salt, mixing until the beef is evenly coated.
2. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the seasoned beef to the skillet in a single layer, cooking for 4-5 minutes without stirring to allow a sear to form.
4. Stir the beef and continue cooking for another 3-4 minutes until browned and cooked through, then remove from heat and set aside.
5. In a small bowl, whisk together 1 cup plain Greek yogurt, 2 tbsp lemon juice, and 2 cloves minced garlic until smooth to make the sauce.
6. Warm 4 lavash wraps in a dry skillet over low heat for 30 seconds per side, just until pliable.
7. Lay each lavash flat and spread 2 tbsp of the yogurt sauce evenly over the center, leaving a 1-inch border.
8. Divide the cooked beef evenly among the wraps, placing it over the sauce.
9. Top each with 1/4 cup shredded lettuce, 2 tbsp diced tomatoes, and 1 tbsp thinly sliced red onion.
10. Fold the sides of each lavash inward, then roll tightly from the bottom to enclose the filling.
11. Serve immediately, or wrap in parchment paper to hold for later.
You’ll notice the lavash stays tender without becoming soggy, cradling the spiced beef that’s both savory and subtly warm from the cumin. For a creative twist, slice the wraps in half diagonally and serve with extra sauce for dipping, letting the flavors mingle with each bite.
Caprese Salad Lavash Sandwich
Caprese salad lavash sandwich
Cradling a warm lavash wrap in my hands, I remember how this simple combination came to be—a quiet afternoon when leftover caprese salad met soft flatbread, creating something wonderfully new yet comfortingly familiar. It’s a gentle twist on a classic, where fresh tomatoes and creamy mozzarella nestle inside a lightly toasted wrap, offering a meal that feels both effortless and special.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 large lavash wraps (I like the soft, pliable kind from the bakery section)
– 8 ounces fresh mozzarella cheese, sliced into ¼-inch thick rounds (room temperature works best for even melting)
– 2 medium ripe tomatoes, sliced into ¼-inch thick rounds (heirloom varieties add a lovely sweetness)
– ¼ cup fresh basil leaves, loosely packed (torn by hand for a more rustic feel)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon balsamic glaze (I keep a bottle in the pantry for quick drizzles)
– ½ teaspoon sea salt (a pinch more if you prefer)
– ¼ teaspoon freshly ground black pepper
Instructions
1. Lay the lavash wraps flat on a clean work surface.
2. Arrange the mozzarella slices evenly over one half of each lavash, leaving a 1-inch border around the edges.
3. Place the tomato slices on top of the mozzarella in a single layer.
4. Scatter the torn basil leaves over the tomatoes.
5. Drizzle 1 tablespoon of extra virgin olive oil evenly over the filling on each lavash.
6. Sprinkle ¼ teaspoon of sea salt and ⅛ teaspoon of black pepper over each filling.
7. Fold the empty half of each lavash over the filling to create a half-moon shape, pressing gently to seal.
8. Heat a large non-stick skillet or griddle over medium heat for 2 minutes until hot (tip: a drop of water should sizzle immediately).
9. Place one sandwich in the skillet and cook for 2 minutes until the bottom is golden brown with light grill marks.
10. Carefully flip the sandwich using a spatula and cook for another 2 minutes until the second side is golden brown and the cheese is slightly melted (tip: press down lightly with the spatula to help it seal).
11. Transfer the cooked sandwich to a cutting board and repeat step 9-10 with the second sandwich.
12. Drizzle ½ tablespoon of balsamic glaze over the top of each sandwich before serving (tip: do this after cooking to preserve the glaze’s glossy texture).
Velvety mozzarella softens just enough to blend with the juicy tomatoes, while the lavash crisps into a delicate shell that crackles with each bite. For a creative twist, slice the sandwiches into pinwheels for a party appetizer, or pair them with a light soup for a cozy lunch—the balsamic glaze adds a sweet-tart finish that lingers pleasantly.
Roasted Red Pepper and Feta Lavash Roll
Often, the simplest meals are the ones that feel most like a gift to yourself. On a quiet afternoon like this, I find myself drawn to assembling something that requires little fuss but delivers bright, satisfying flavors—a perfect project for a slow, reflective kitchen moment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large red bell peppers, roasted until charred and soft—I love the smoky depth they bring.
– 4 ounces of good-quality feta cheese, crumbled; I find the briny tang balances the sweetness beautifully.
– 2 large lavash wraps (about 10-inch squares), which I prefer for their pliable texture.
– 1/4 cup extra virgin olive oil, my go-to for its fruity notes.
– 1/2 teaspoon dried oregano, for a hint of earthy warmth.
– 1/4 teaspoon freshly ground black pepper, to add a gentle kick.
– 1/4 teaspoon kosher salt, just enough to enhance without overpowering.
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Place the red bell peppers on the prepared baking sheet and roast them for 20 minutes, turning once halfway through, until the skins are blistered and blackened in spots.
3. Remove the peppers from the oven and immediately transfer them to a bowl, covering it tightly with plastic wrap to steam for 10 minutes—this makes peeling effortless.
4. Once cooled, peel off the charred skins, discard the stems and seeds, and slice the peppers into thin strips.
5. In a medium bowl, combine the roasted pepper strips, crumbled feta cheese, 2 tablespoons of the extra virgin olive oil, dried oregano, black pepper, and kosher salt, gently tossing to mix.
6. Lay one lavash wrap flat on a clean surface and brush it lightly with 1 tablespoon of the remaining olive oil to prevent drying.
7. Spread half of the pepper and feta mixture evenly over the lavash, leaving a 1-inch border around the edges.
8. Starting from one end, tightly roll the lavash into a cylinder, pressing gently as you go to keep the filling intact.
9. Repeat steps 6 through 8 with the second lavash wrap and remaining filling.
10. Place the rolls seam-side down on the baking sheet and brush the tops with the last tablespoon of olive oil for a golden finish.
11. Bake in the preheated oven at 425°F (218°C) for 10 minutes, until the lavash is crisp and lightly browned.
12. Remove from the oven and let the rolls cool for 5 minutes before slicing into 1-inch pieces.
Unwrapping these rolls reveals a delightful contrast: the crisp, golden lavash gives way to a soft, savory filling that’s both smoky from the peppers and tangy from the feta. I love serving them warm as a cozy appetizer or slicing them into bite-sized pieces for a casual gathering—they’re equally perfect with a drizzle of honey or a side of cool yogurt dip.
Asian Peanut Chicken Lavash Wrap
Unwrapping a lavash flatbread, I’m reminded of those quiet afternoons when a simple, satisfying meal feels like a small, personal gift. This Asian-inspired peanut chicken wrap brings together tender chicken, a creamy-spicy peanut sauce, and crisp vegetables in a soft, pliable lavash—a comforting handheld dinner that comes together with minimal fuss. It’s the kind of meal I turn to when I want something flavorful yet unfussy, perfect for a relaxed evening at home.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large boneless, skinless chicken breast (about 8 oz), cut into ½-inch cubes—I find cutting against the grain keeps it extra tender.
– 2 lavash flatbreads (the soft, pliable kind, not the cracker-style).
– ¼ cup creamy peanut butter, well-stirred if natural—I always use the no-stir kind to avoid separation.
– 2 tbsp low-sodium soy sauce, my pantry staple for balanced saltiness.
– 1 tbsp honey, for a touch of sweetness that rounds out the sauce.
– 1 tsp sriracha, or more if you like heat; I keep it mild here.
– 1 tbsp rice vinegar, which adds a bright, tangy note.
– 1 tbsp vegetable oil, for cooking the chicken evenly.
– ½ cup shredded carrots, from about 1 medium carrot—I shred them myself for the freshest crunch.
– ½ cup thinly sliced cucumber, seeds removed for less moisture.
– 2 tbsp chopped fresh cilantro, a must for its herbal pop.
– 1 tbsp toasted sesame seeds, which I toast in a dry pan until golden for extra aroma.
Instructions
1. In a small bowl, whisk together ¼ cup creamy peanut butter, 2 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tsp sriracha, and 1 tbsp rice vinegar until smooth and fully combined; set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1 large boneless, skinless chicken breast, cut into ½-inch cubes, to the skillet in a single layer, and cook undisturbed for 3 minutes to develop a golden-brown sear.
4. Flip the chicken cubes and cook for another 3–4 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F on an instant-read thermometer.
5. Reduce the heat to low, pour the peanut sauce over the cooked chicken, and stir gently for 1–2 minutes until the chicken is evenly coated and the sauce is warmed through; remove from heat.
6. Lay 2 lavash flatbreads on a clean surface, and divide the saucy chicken evenly down the center of each lavash.
7. Top the chicken on each lavash with ½ cup shredded carrots, ½ cup thinly sliced cucumber, 2 tbsp chopped fresh cilantro, and 1 tbsp toasted sesame seeds.
8. Fold the sides of each lavash over the filling, then roll tightly from the bottom to form a secure wrap.
9. Slice each wrap in half diagonally with a sharp knife for easier handling.
10. Serve immediately while the lavash is still soft and the filling is warm.
Delightfully messy in the best way, these wraps offer a contrast of textures—the tender chicken and creamy sauce against the crisp vegetables and chewy lavash. For a fun twist, try drizzling extra peanut sauce on the plate for dipping, or add a sprinkle of crushed peanuts for added crunch. They’re ideal for a cozy dinner or packed for a picnic, where the flavors meld even more as they sit.
Eggplant and Pesto Lavash Rollatini
Zigzagging through my kitchen this afternoon, I found myself craving something that felt both comforting and a little elegant, a quiet project for my hands. The deep purple of an eggplant caught my eye, and the idea for these roll-ups was born, a simple way to wrap up warmth and flavor in a soft lavash blanket.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large eggplant, sliced into 1/4-inch thick lengthwise strips (I find a mandoline gives the most even slices, which roll so nicely)
– 4 pieces lavash bread (about 9×13 inches each)
– 1 cup prepared basil pesto (I always use a good-quality store-bought one to save time, but homemade is lovely if you have it)
– 1 1/2 cups shredded mozzarella cheese, divided (I like a low-moisture whole milk variety for better melt)
– 1/2 cup grated Parmesan cheese
– 2 tablespoons extra virgin olive oil, my go-to for its fruity note
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 large egg, lightly beaten (I prefer room temp eggs here for easier mixing)
– 1/2 cup marinara sauce, for serving
Instructions
1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides lightly with 1 tablespoon of the olive oil and sprinkle evenly with the salt and pepper.
3. Roast the eggplant in the preheated oven for 15 minutes, until the slices are tender and pliable but not browned. Tip: Let them cool for 5 minutes on the sheet—this makes them easier to handle without tearing.
4. Lay one piece of lavash flat on a clean work surface. Spread 1/4 cup of the pesto evenly over the entire surface, leaving a 1/2-inch border along one long edge.
5. Arrange one-quarter of the roasted eggplant slices in a single layer over the pesto, slightly overlapping if needed.
6. Sprinkle 1/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese evenly over the eggplant.
7. Starting from the long edge opposite the border, tightly roll the lavash into a log, pressing gently as you go. Tip: Use the border to help seal the roll; you can dab it with a little beaten egg to secure it if it won’t stick.
8. Place the roll seam-side down on the baking sheet. Repeat steps 4 through 7 with the remaining lavash, pesto, eggplant, and cheeses to make 4 rolls total.
9. Brush the tops of the rolls lightly with the remaining 1 tablespoon of olive oil. Brush the exposed ends with the beaten egg to help them brown nicely in the oven.
10. Bake in the preheated oven at 375°F for 10 minutes, until the lavash is golden and crisp and the cheese is melted. Tip: Let the rolls rest for 3-5 minutes after baking—this allows the fillings to set slightly for cleaner slicing.
11. Slice each roll into 1-inch thick pieces. Serve warm with the marinara sauce on the side for dipping.
Kneading these rolls together felt like a small meditation. The lavash crisps into a delicate shell, giving way to the creamy, herbaceous pesto and tender, smoky eggplant within. I love serving these slices fanned out on a platter, the vibrant green and purple peeking through, perhaps with a simple arugula salad for a light, complete meal.
BBQ Pulled Pork Lavash Wrap
Nestled in the quiet of a winter afternoon, with the faint scent of smoked paprika lingering in the kitchen air, I find myself returning to this comforting wrap—a humble creation that turns simple ingredients into a warm, satisfying meal. It’s the kind of dish that feels like a gentle hug on a chilly day, where each bite tells a story of slow cooking and thoughtful assembly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 2 lbs pork shoulder, trimmed of excess fat (I like to use a well-marbled cut for extra tenderness)
– 1 cup BBQ sauce, divided (my go-to is a smoky, slightly sweet store-bought brand)
– 1/4 cup apple cider vinegar (it adds a nice tang that balances the richness)
– 1 tbsp brown sugar (for a subtle caramelized note)
– 1 tsp smoked paprika (this gives it that deep, woodsy aroma I love)
– 1/2 tsp garlic powder (I prefer this over fresh here for even distribution)
– 1/2 tsp onion powder (it melds seamlessly into the pork)
– 1/2 tsp salt (I use kosher salt for better control)
– 1/4 tsp black pepper, freshly ground (it brightens the flavors)
– 4 large lavash wraps (I find the soft, pliable ones work best)
– 1 cup coleslaw mix (I use a pre-shredded bag for convenience, but homemade is wonderful too)
Instructions
1. Preheat your oven to 300°F (149°C) to ensure even, low-temperature cooking.
2. In a small bowl, whisk together 1/2 cup of BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until fully combined.
3. Place the pork shoulder in a Dutch oven or oven-safe pot, and pour the sauce mixture over it, turning the pork to coat all sides evenly.
4. Cover the pot tightly with a lid or aluminum foil to trap moisture, and transfer it to the preheated oven.
5. Cook the pork for 8 hours, checking once halfway through to baste it with the juices—this helps keep it succulent and infuses more flavor.
6. After 8 hours, remove the pot from the oven and let the pork rest, uncovered, for 15 minutes to allow the fibers to relax and retain juiciness.
7. Use two forks to shred the pork directly in the pot, pulling it apart until it’s in tender, bite-sized strands.
8. Stir in the remaining 1/2 cup of BBQ sauce into the shredded pork, mixing thoroughly to coat every piece.
9. Warm the lavash wraps in a dry skillet over medium heat for about 30 seconds per side, just until pliable and lightly toasted—this prevents tearing when assembling.
10. Lay each lavash flat, and evenly divide the pulled pork among them, spooning it down the center.
11. Top the pork with coleslaw mix, spreading it out to cover the meat for a crunchy contrast.
12. Fold the sides of the lavash over the filling, then roll it up tightly from the bottom to enclose everything securely.
Wrapping this up, the lavash offers a soft, chewy embrace around the smoky, fall-apart pork, while the coleslaw adds a refreshing crunch that cuts through the richness. Serve it immediately, perhaps with extra BBQ sauce for dipping, or slice it in half for a neat presentation that showcases the layers of texture and flavor.
Buffalo Chicken Lavash Pinwheels
Holding a warm lavash wrap in my hands, I remember how these Buffalo chicken pinwheels came to be—a happy accident on a quiet afternoon when I craved something tangy, creamy, and utterly comforting. They’re the kind of snack that feels like a cozy hug, perfect for sharing or savoring slowly with a cup of tea.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large lavash wrap (I find the soft, pliable ones work best for rolling without tearing)
– 1 cup cooked shredded chicken (leftover rotisserie chicken saves time and adds lovely flavor)
– 1/4 cup Buffalo sauce (I use Frank’s RedHot for that classic tangy kick)
– 4 oz cream cheese, softened to room temperature (this makes spreading so much easier)
– 1/2 cup shredded cheddar cheese (sharp cheddar gives a nice bite)
– 1/4 cup finely chopped celery (for a refreshing crunch)
– 2 green onions, thinly sliced (I love the mild oniony aroma they bring)
– 1/4 cup ranch dressing (for dipping—homemade or store-bought both work)
Instructions
1. Lay the lavash wrap flat on a clean cutting board or countertop.
2. In a medium bowl, combine the shredded chicken and Buffalo sauce, stirring until the chicken is evenly coated.
3. Spread the softened cream cheese in a thin, even layer over the entire surface of the lavash wrap, leaving a 1-inch border at the top edge to prevent spillage when rolling.
4. Sprinkle the shredded cheddar cheese evenly over the cream cheese layer.
5. Scatter the Buffalo chicken mixture on top of the cheeses, distributing it uniformly.
6. Add the chopped celery and sliced green onions evenly over the chicken.
7. Starting from the bottom edge, tightly roll the lavash wrap upward, using gentle pressure to keep the fillings compact.
8. Wrap the rolled lavash securely in plastic wrap and refrigerate for at least 30 minutes to firm up, which makes slicing cleaner and easier.
9. Remove the lavash roll from the refrigerator and unwrap it from the plastic.
10. Using a sharp knife, slice the roll into 1-inch thick pinwheels, wiping the knife clean between cuts for neat edges.
11. Arrange the pinwheels on a serving platter and serve immediately with ranch dressing for dipping.
Delightfully, these pinwheels offer a wonderful contrast of textures—the soft lavash gives way to a creamy, tangy filling with pops of celery crunch. The Buffalo sauce’s gentle heat mellows into the cool ranch, making them irresistible for game days or as a playful appetizer at gatherings. Try stacking them in a spiral on a board with extra celery sticks for a vibrant, shareable centerpiece.
Chili Lime Shrimp Lavash Tacos
Years ago, I discovered the magic of lavash while wandering through a Middle Eastern market, and today, that memory inspired these tacos—a quiet, thoughtful twist on a weeknight favorite. The chili and lime dance together in a way that feels both familiar and new, like a gentle reminder to savor the small moments in the kitchen. It’s a simple dish that invites you to slow down, breathe in the aromas, and let the flavors unfold at their own pace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined—I find fresh ones at the local seafood counter make all the difference.
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the spices.
– 2 tbsp fresh lime juice, squeezed from about 1 lime; I always use a citrus juicer to get every drop.
– 1 tsp chili powder, a mild blend I keep in a small jar for quick seasoning.
– 1/2 tsp ground cumin, which adds a warm, earthy depth I love.
– 1/4 tsp salt, just enough to enhance without overpowering.
– 4 lavash wraps, soft and pliable—I warm them slightly to make folding easier.
– 1/2 cup shredded cabbage, crisp and cool, from a bag I keep in the fridge for crunch.
– 1/4 cup chopped cilantro, fresh from my herb garden when possible.
– 1/4 cup sour cream, a dollop I prefer chilled for contrast.
Instructions
1. In a medium bowl, combine the shrimp, extra virgin olive oil, fresh lime juice, chili powder, ground cumin, and salt, tossing gently to coat evenly—let it marinate for 10 minutes at room temperature to absorb the flavors.
2. Heat a large skillet over medium-high heat until a drop of water sizzles, about 2 minutes, then add the marinated shrimp in a single layer without crowding.
3. Cook the shrimp for 2-3 minutes per side, flipping once with tongs when they turn pink and opaque—avoid overcooking to keep them tender and juicy.
4. Remove the shrimp from the skillet and set aside on a plate, covering loosely with foil to keep warm while you prepare the wraps.
5. Warm the lavash wraps in the same skillet over low heat for 30 seconds per side, just until soft and pliable—this prevents tearing when assembling.
6. Place one lavash wrap on each plate, then evenly divide the cooked shrimp among them, arranging in the center.
7. Top each wrap with shredded cabbage, chopped cilantro, and a dollop of sour cream, layering gently to balance textures.
8. Fold the lavash wraps into taco shapes, pressing lightly to hold the fillings—serve immediately while warm.
Kindly, the texture is a delightful play of soft lavash against the tender shrimp and crisp cabbage, with the chili lime marinade offering a bright, zesty kick that lingers softly. For a creative twist, try serving these tacos with a side of mango salsa or drizzle with a bit of honey for a sweet contrast—they’re perfect for a cozy dinner where every bite feels like a gentle embrace.
Rosemary Lamb and Arugula Lavash Boats
Wandering through the kitchen this afternoon, I found myself craving something that felt both rustic and refined—a dish that could be assembled with care but eaten with abandon. The rosemary from my windowsill herb garden was particularly fragrant, and I thought of how beautifully it would pair with lamb and peppery arugula, all cradled in crisp lavash. It’s the kind of meal that feels like a quiet celebration, perfect for a leisurely lunch or a simple dinner with someone dear.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound ground lamb (I like it with a bit of fat for juiciness)
– 4 lavash bread rounds, about 8 inches each (I find the thin ones crisp up best)
– 2 cups baby arugula (its peppery bite is essential here)
– 1 tablespoon fresh rosemary, finely chopped (from my little pot—it’s so much brighter than dried)
– 2 cloves garlic, minced (I always use fresh, not jarred, for that sharp aroma)
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1/2 teaspoon salt (I use fine sea salt for even seasoning)
– 1/4 teaspoon black pepper (freshly ground adds a warm kick)
– 1/4 cup crumbled feta cheese (it brings a salty tang that balances the lamb)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the lavash rounds on the prepared baking sheet in a single layer.
3. Bake the lavash for 5-7 minutes, until lightly golden and crisp to the touch—keep an eye on them, as they can burn quickly.
4. While the lavash bakes, heat the olive oil in a large skillet over medium-high heat.
5. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Add the ground lamb to the skillet, breaking it up with a spoon into small crumbles.
7. Cook the lamb for 8-10 minutes, stirring occasionally, until it’s fully browned and no pink remains.
8. Stir in the chopped rosemary, salt, and black pepper, cooking for another minute to let the flavors meld.
9. Remove the skillet from the heat and let the lamb mixture cool slightly for 2-3 minutes—this prevents the lavash from getting soggy.
10. Divide the lamb mixture evenly among the baked lavash rounds, spooning it into the center of each.
11. Top each lavash boat with a handful of baby arugula, about 1/2 cup per serving.
12. Sprinkle the crumbled feta cheese over the arugula on each boat.
Gently, these boats come together with a wonderful contrast: the lavash offers a satisfying crunch against the tender, herb-infused lamb, while the arugula adds a fresh, peppery lift. I love serving them immediately, perhaps with a drizzle of lemon juice for brightness, or alongside a simple tomato salad for a complete, comforting meal.
Conclusion
Ultimately, these 26 lavash recipes offer endless inspiration for easy, crowd-pleasing meals. Whether you’re hosting a party or whipping up a quick weeknight dinner, there’s something here for every occasion. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to spread the lavash love!
