Roasted Red Pepper Chicken Lavash Wraps
Serves 4
Filled with shredded chicken, baby spinach, roasted red peppers, and a fresh lemon-herb farmer cheese spread, these lavash wraps make an easy protein-forward lunch or family dinner. Enjoy them chilled or bake them until warmed through and lightly crisp.
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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.