Versatile Vegetable Wrap

This recipe is perfect for warm weather, loads of veggies rolled in a wrap. If you eat wheat, you can just use lavash bread or if you don’t, there is rye lavash bread or organic corn tortilla bread that you can use. I never buy regular tortillas, since they have so many different additives, so I prefer lavash, where only ingredients are wheat/rye, water, salt and yeast. I am planning to make my own corn tortillas and when I get to it I will share the recipe with you. It would be perfect to make a big batch and put on freezer and use when necessary. If you don’t feel like messing around with all the spices, you can use some organic spice mix like chicken spice, falafel or meat spice, so you get the richer taste or you can go with just salt and pepper or use whatever you have at home. You can change up the filling and use mushrooms, beans, tofu or sprouts etc. Basically just use your imagination. This will be perfectly satisfying dinner for summer evenings, I promise.


  • 2 big lavash (soft thin Armenian flat-bread)
  • 1 medium eggplant, diced
  • 1 zucchini, diced
  • one onion, chopped
  • 2 big tomatoes, chopped
  • 1 bell pepper, chopped
  • 2 small cucumbers, chopped
  • 4 lettuce leaves
  • 100ml cashew spread
  • 2 tbsp sweet chilli
  • 1/2 tbsp turmeric
  • 4 tbsp fenugreek
  • 1/4 tbsp cayenne pepper
  • 1 tbsp spice cumin
  • 1/2 tbsp fennel


  1. Sautee onions with water until they start to soften
  2. Add eggplant, zucchini, spices and salt, stir occasionally, sautee until soft
  3. Cut lavash in half and spread thin layer of cashew cream on it
  4. In the middle of the lavash put lettuce leaf, sauteed mix, tomato, cucumber and bell pepper and roll or fold your warp.

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