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Hot dog in lavash

Hot Dog Wrapped in Lavash

Quick, easy, and perfect for a family snack! This lavash-wrapped hot dog is a homemade take on everyone's favorite street food — the kind of thing kids can't get enough of. Made in your own kitchen, it turns out far tastier and more wholesome than anything from a stand, and it's so simple that even a beginner can pull it off.

katushafin

Recipe author

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Composition / ingredients

Servings:

Thin lavash (2 sheets)

100

Frankfurters

Napa cabbage

200

Korean-style spicy carrots

Tomato

Hard cheese

Mayonnaise

Ketchup

Mustard

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 33 % 9 g

Carbohydrates 44 % 12 g

151 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 20 min

Step 1:

How do you make a hot dog in lavash? Gather your ingredients. Use thin lavash — you'll need two sheets (one per serving). Long, thin frankfurters work best; I used regular milk franks, which came out a little short, but that didn't affect the taste at all.
Step 2:

Separate the napa cabbage into leaves, rinse them well, and dry them thoroughly. Slice the leaves into thin strips. Instead of napa you can use regular green cabbage — just knead it well with your hands first so it softens and releases its juice.
Step 3:

Wash and dry the tomato, then cut it into strips — first into rounds, then into thin sticks. Drain off any excess juice.
Step 4:

Grate the cheese. The key when choosing cheese for this recipe is good flavor and how well it melts. Go for natural cheese without vegetable-oil fillers.
Step 5:

Peel the casings off the frankfurters and brown them on all sides in a grill pan. Don't cook them too long — some kinds can split.
Step 6:

Lay a sheet of lavash out on the counter. Down the center, spread a strip of the shredded cabbage. Top the cabbage with the Korean-style carrots — you can make these yourself; there are plenty of recipes on our site.
Step 7:

Lay a frankfurter on top of the carrots, with the tomato strips alongside it.
Step 8:

Spread mayonnaise over the tomato, and top the frankfurter with ketchup and mustard. Use whatever mustard you like — mine was sweet and mild.
Step 9:

Sprinkle the grated cheese over the filling.
Step 10:

Fold in the ends and roll the lavash up into a tight wrap.
Step 11:

Grill the wraps in the grill pan on both sides until grill-marked — that's long enough to melt the cheese.
Step 12:

Serve right away. Enjoy!

How do you pick good lavash? First, check the production date on the package — don't buy anything past its date. Fresh lavash should smell pleasant. Look it over carefully for any spots or signs of mold.
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape — they'll fall apart into mush as you slice and cook, and ruin the look of the dish.
Homemade mayonnaise is worth making — it's tastier and better for you. You can also use sour cream or plain yogurt as the dressing instead of mayo, either on their own or mixed with mayonnaise in any ratio you like, which cuts down the calories.