Roasted Red Pepper Chicken Lavash Wraps
August 30, 2026 | Serves 4 | Prep 20 min | Total 55 min
These Roasted Red Pepper Chicken Lavash Wraps are filled with shredded chicken, baby spinach, roasted red peppers, and a fresh lemon-herb farmer cheese spread. Enjoy them chilled for an easy lunch or bake them until warm and serve with a cucumber salad for a simple family dinner. If you use jarred roasted peppers or have homemade ones in the fridge, they come together in less than 30 minutes.
Helpful shopping tip: Farmer cheese is a mild, fresh cheese usually found in the refrigerated dairy section near the cottage cheese and ricotta. Lavash is a thin flatbread typically found near the pita and other flatbreads, often just below the deli counter or on an end cap.
My friend Suzanne, who also happens to be an amazing ceramics artist, recently asked me for an easy lunch suggestion. I immediately thought of these wraps, which is how they found their way to the top of my recipe-post schedule.
I’ve been buying Joseph’s lavash wraps for a few years now. They’re available in most grocery stores, and I like that they give me more protein and fiber than many of the other wraps I’ve found. They’re thin and light, but still sturdy enough to hold plenty of filling, so long as I don’t get overly ambitious while rolling them.
Farmer cheese, on the other hand, is a more recent discovery. I first heard about it in a Reel from a Real Housewife who shall remain nameless because she tends to irk me. Still, I was intrigued enough to give the farmer cheese a try, so I suppose I have to give her that.
Will it ever compete with my love of cream cheese on a toasted everything bagel? Absolutely not. But it has its time and place. I love its light, fresh taste and the way it takes on other flavors, like the lemon and Italian seasoning in this recipe. Plus, it’s high in protein and has no added sugar. Send me a message if you want to know which one is my favorite tasting brand.
For these wraps, I layer the lemon-herb farmer cheese with baby spinach, roasted red peppers, and four ounces of shredded chicken breast. You can roast the peppers yourself or use the jarred kind. You have my blessing. Rotisserie chicken makes these especially easy, too.
Enjoy the wraps fresh or chilled for lunch, or bake them until warm for a simple family dinner. Add a cucumber salad on the side, and you have an easy meal with plenty of protein, fiber, fresh vegetables, and flavor.
Why It's on My Midlife Table
Between the chicken breast and the farmer cheese, these wraps give me the protein I’m looking for, while the lavash, spinach, and roasted red peppers add fiber and nutrients. A little extra-virgin olive oil adds healthy fat, and the whole thing feels fresh and satisfying without being heavy.
I also love the flexibility. I can make one for lunch, serve all four for dinner, and enjoy them chilled or warm depending on what sounds good. They’re simple, balanced, and easy to throw together.
Nourishment Snapshot
Here's what this recipe brings to the table.
- Protein: ~40 g. Primarily from the chicken breast and farmer cheese, with additional protein from the lavash.
- Fiber: ~4 g. Primarily from the lavash, with smaller amounts from the spinach and roasted red peppers.
- Sugar: ~3 g total / 0 g added. The small amount of sugar occurs naturally in the ingredients.
- Vitamin C: ~60 mg. The roasted red peppers provide most of the vitamin C in each wrap.
A Few Things You'll Need
- Lavash bread
- Cooked chicken breast
- Farmer cheese
- Baby spinach
- Roasted red peppers
- Lemon
- Italian seasoning
Cook's Notes & Substitutions
- Adjust the lemon to taste: The zest and juice of half a lemon give the farmer cheese spread a light, fresh flavor. Use a little more or less depending on how lemony you like it.
- Use jarred roasted red peppers: You absolutely have my permission to use store-bought jarred roasted red peppers. Drain them well and pat them dry before adding them so the lavash doesn’t become soggy.
- Roast a few extra peppers: If you’re roasting the peppers yourself, consider roasting three or four while the oven is on. Use one cup for the wraps and refrigerate the extras to add to salads, sandwiches, eggs, or another meal.
- Make the chicken easy: For an easy dinner, pick up a rotisserie chicken and shred the breast meat. You can also poach enough boneless, skinless chicken breasts to yield one pound of cooked chicken, then let the chicken cool slightly before shredding.
- Handle the lavash gently: Lavash is thin and can tear easily. Fold and roll the wraps gently without pulling the bread too tightly around the filling.
- Serve them chilled or warm: Enjoy the wraps immediately, chilled, or baked until warmed through. When using cold chicken, plan on approximately 10 to 15 minutes in a 400°F oven, turning the wraps halfway through. The exact time will vary depending on the thickness of the lavash and the temperature of the ingredients.
- Add avocado to a chilled wrap: If you’re serving the wraps without baking them, sliced avocado is a wonderful addition for added fiber and healthy fats.
- Make one or make four: Prepare one wrap for an easy lunch or make all four for family lunches or dinner. If making them ahead, store the components separately and assemble the wraps close to serving so the lavash stays fresh.
Roasted Red Pepper Chicken Lavash Wraps
Ingredients
For the Roasted Red Peppers
- 2 large red bell peppers
For the Wraps
- 1 cup farmer cheese
- 1 tablespoon extra-virgin olive oil
- ½ lemon, zested and juiced (about 2 tablespoons juice)
- 1½ teaspoon Italian seasoning
- ½ teaspoon fine sea salt
- freshly ground black pepper, to taste
- 4 lavash bread
- 1 lb cooked chicken breast, shredded
- 2 cups loosely packed baby spinach
- 1 cup roasted red peppers, cut into 1-inch strips
Instructions
For the Roasted Red Peppers
- Preheat the oven to 450°F. Cut the bell peppers in half and remove the stems, seeds, and membranes. Arrange the peppers cut-side down on a foil-lined baking sheet.
- Roast for 20 to 25 minutes, until the skins are blistered and charred in places. Transfer the peppers to a bowl, cover, and let steam for 10 minutes.
- Once the peppers are cool enough to handle, peel away and discard the skins. Cut the peppers into approximately 1-inch strips and measure 1 cup for the wraps.
For the Wraps
- In a small bowl, combine the farmer cheese, olive oil, lemon zest, lemon juice, Italian seasoning, salt, and several grinds of black pepper.
- Lay the lavash breads on a clean work surface. Spread ¼ cup of the farmer cheese mixture over each lavash, leaving a small border around the edges.
- Top each lavash with ½ cup baby spinach, 4 ounces shredded chicken, and ¼ cup roasted red peppers.
- Carefully fold in the short sides of each lavash, then gently roll it up like a burrito. Handle the lavash carefully as you work because it can tear easily.
- Serve the wraps immediately or refrigerate until chilled.
- To serve warm, reduce the oven temperature to 400°F. If using jarred roasted red peppers, preheat the oven to 400°F. Place the wraps seam-side down on a baking sheet and bake for 10 to 15 minutes, turning halfway through, until warmed through and lightly crisp.
- Cut each wrap in half or serve whole.
If this recipe makes its way to your table, I'd love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see your version.
As always, nutrition information is provided as an estimate and can vary depending on the ingredients and brands you use.
