Vegetarian wraps made with thin lavash bread tap into two top trends: healthy plant-based menu items, and Middle Eastern and Mediterranean cuisine. This wrap was sliced into pinwheels for sampling, creating a recipe that does double duty as a lunch item when cut in half or a passed appetizer at a catering event.
1 lavash (8-by-10-in.)
3 tbsp. roasted red pepper hummus
1/2 cup fresh spinach leaves
1/4 cup grated carrots
2 tbsp. shelled edamame
1/2 avocado, sliced
1 tsp. olive oil
1 wedge lime
1. Spread thin layer of hummus on top half of lavash. Place spinach leaves on bottom half of lavash.
2. Add a line of sliced avocado, grated carrots and edamame over spinach. Drizzle with olive oil and lime juice.
3. Wrap tightly, packing ingredients as you go. Cut in half or slice into 1-inch pinwheels.