Egg Wrap
Ingredients:
- 1 lavash, or soft flour tortilla
- 2 eggs
- ½ bell pepper, diced, any color
- ½ cup baby spinach
- ¼ cup white medium cheddar, shredded
- 2 tbsp cream cheese, softened
- 2 tsp olive oil
- Salt and black pepper, to taste
Method:
Start Cooking- Heat the olive oil in a skillet over medium heat.
- Add the diced bell pepper and cook for 4–5 minutes, until slightly softened.
- Add the spinach and cook for about 1 minute, just until wilted.
- Beat the eggs with salt and black pepper and pour into the skillet and cook, stirring gently, until just set.
- Warm the lavash or tortilla briefly, if preferred.
- Spread the softened cream cheese over the lavash. Add the egg mixture and sprinkle with shredded cheddar.
- Fold in the sides and roll tightly. Optional: Place the wrap seam-side down in a skillet, on a griddle, or in a panini press and cook for 1–2 minutes per side, until lightly golden and warmed through. Serve warm. Bon appétit!
Kitchen Tools:
Notes:
- Warm the lavash or tortilla briefly in a dry skillet, on a griddle, or in a panini press until soft and flexible.
- Cook the eggs just until set so they stay soft and don’t dry out in the wrap.
- Soften the cream cheese before spreading so it goes on easily without tearing the lavash.
- Swap the cheddar for mozzarella, feta, kaşar, or your favorite cheese blend.
- Add parsley, cilantro, scallions, onion, or garlic for extra flavor.
- Add your favorite deli meat for a heartier wrap.
- Add crushed red pepper flakes, paprika, smoked paprika, chili powder, or your favorite seasoning.
- Add avocado, salsa, or hot sauce for extra flavor.
- Serve warm on its own or with fresh fruit, avocado, or a simple side salad.
Nutrition:
FROM THE PANTRY
Lavash
WHY WE LOVE IT
This ancient flatbread is the perfect canvas for wraps, scooping up dips, or even a quick crispy pizza-style crust.
Traditional lavash can be dried for storage, then softened again by lightly sprinkling it with water and covering it for a few minutes until flexible.
Made with simple ingredients like flour, water, and salt, traditional lavash is naturally dairy-free and plant-based.
A LITTLE STORY
With deep roots across Türkiye, Iran, and Azerbaijan, lavash has been part of the region’s food traditions for centuries.
Traditionally, women gather to roll and stretch the dough paper-thin before baking it against the hot walls of a tonir, a traditional clay oven.
Recognized by UNESCO, lavash is closely connected with family, community, celebration, and prosperity.
DID YOU KNOW?
Traditional lavash is often made without yeast, although recipes and regional methods vary.
Its signature toasted brown spots form as the thin dough bubbles and blisters against intense heat.
Enjoy lavash soft and pliable for wraps, or bake it until crisp for crackers and dipping.
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