Lavash Bread Wrap Recipe (California Roll Wrap)
This fresh and vibrant recipe is packed with crisp vegetables, creamy avocado, and flavorful crab sticks. If you love California rolls, this lavash wrap will serve as a perfect light lunch or an easy appetizer.
Ingredients
- 1 sheet of lavash (when using tortilla-shaped small lavash pieces, take 5-6 pieces depending on their diameter)
- 8-10 pcs imitation crab meat
- 1 tablespoon mayonnaise
- 1 large ripe avocado
- 1 small bell pepper (or half of a medium size pepper)
- 1 medium-sized cucumber (or an avocado)
- 6 Iceberg salad leaves
- salt, pepper, spring onions to taste
- 4 tablespoon Philadelphia cheese
Instructions
- Remove the skin from the cucumber and avocado. Finely chop the crab sticks, veggies, iceberg salad, and spring onions. Alternatively, cut the cucumber and bell pepper into long stripes and slice the avocado, leaving the iceberg salad and spring onions uncut.
- In a small bowl, combine Philadelphia cream cheese with mayonnaise, salt, and pepper.
- Lay the sheet of lavash flat on the countertop and cover it with the sauce evenly, including the edges.
- Add the remaining ingredients to the lavash, spreading them evenly on top of the soft cheese (when using cut ingredients) or arranging them horizontally across the lavash bread. Leave the edges uncovered so the filling doesn't fall out.
- Roll the lavash closed. Ensure it is not loose so it keeps its shape when cutting.
- Can be served immediately; however, we'd recommend covering the roll with plastic wrap and refrigerating it for 30 minutes.
Notes
- Make sure not to forget about the edges of the lavash sheet when spreading the sauce, as they will need to be covered with the sauce for the roll to remain closed when finished.
- Add your favorite veggies and/or sauce.
- It is not recommended to store for longer than a few hours or the lavash bread can become too soft and soggy.
