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Lavash envelopes with different fillings on frying pan

Skillet Lavash Wraps with Assorted Fillings

For breakfast, on the road, or packed for work — always a lifesaver! Lavash is a simple flatbread that pairs with just about anything. Here's a quick, delicious way to use it: little folded wraps with three fillings — sausage/cheese, cottage cheese/herbs, and apple/cinnamon.

katushafin

Recipe author

Lavash envelopes with different fillings on frying pan

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Composition / ingredients

Servings:

Thin lavash (1 sheet)

Sausage (1 link)

Hard cheese

Tomatoes

Cottage cheese

Fresh herbs

Salt

Apples

Butter

Brown sugar

Cinnamon

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 44 % 15 g

Carbohydrates 32 % 11 g

210 kcal

GI: 36 / 0 / 64

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients.
Step 2:

Start with the fillings. For the sausage-and-cheese wrap, slice the sausage and tomato and grate the cheese on the large holes of a box grater.
Step 3:

For the cottage cheese filling, mix the cottage cheese with finely chopped herbs and a little salt to taste.
Step 4:

For the apple filling, cut the apple into small cubes.
Step 5:

In a small saucepan, melt the butter and add the apples, sugar, and cinnamon. Cover and cook over low heat until the apples soften, about 5 minutes. Let it cool a little.
Step 6:

Cut the lavash into strips — mine gave 3, about 4 inches (10 cm) wide. Scissors are the easiest way to do this.
Step 7:

Start forming a wrap. Put a spoonful of filling at the end of a strip, shifting it slightly toward one edge.
Step 8:

Fold the corner of the lavash over the filling diagonally, keeping the filling from spilling out.
Step 9:

Then fold straight up, closing one open edge.
Step 10:

Fold diagonally again.
Step 11:

And straight up again. The filling is now sealed inside.
Step 12:

Keep folding the triangle back and forth until you run out of lavash.
Step 13:

If there's a bit left over at the end, trim it with scissors so the wrap looks neat.
Step 14:

Form the rest of the wraps the same way.
Step 15:

Melt the butter in a large skillet and add the wraps. Turn the heat to low and cover.
Step 16:

Once the wraps are golden on one side, flip them and finish cooking, covered. I fried mine for about three minutes per side. Enjoy!

This amount made three wraps, but I had filling left over, so I made three more from a second sheet of lavash. They came out juicy and crisp. One tip: you can fold fewer layers — once the filling is enclosed, you can stop. That way the dough layer stays thin and the wraps are even tastier. You can use absolutely any fillings you like: cheese/herbs, mashed potato/onion, mushroom/onion, cottage cheese/raisins, chicken/cheese. There are endless variations — pick by taste or by what you have on hand. You can also fry the wraps without butter on a grill pan, or dip them in beaten egg first and then fry them in oil.