20 Delicious Lavash Recipes for Every Occasion

Looking for a versatile, fuss-free ingredient to jazz up your meals? Lavash is your secret weapon! Whether you’re whipping up a quick weeknight dinner, hosting a seasonal gathering, or craving cozy comfort food, this thin, flexible flatbread can do it all. From crispy wraps to cheesy pizzas, we’ve rounded up 20 delicious lavash recipes that’ll inspire your next kitchen adventure. Let’s dig in!

Spicy Chicken Lavash Wrap

This zesty wrap packs a punch with smoky chipotle mayo and tender spiced chicken—perfect for a quick lunch with bold flavors.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 large lavash wraps
• 1/4 cup chipotle mayo
• 1 cup shredded romaine lettuce
• 1/2 cup sliced avocado
• 1/4 cup crumbled feta cheese

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Toss chicken with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, and 1/2 tsp salt. Cook for 6–8 minutes until no pink remains.
2. Warm lavash wraps in a dry pan for 30 seconds per side.
3. Spread 2 tbsp chipotle mayo onto each wrap. Layer with chicken, lettuce, avocado, and 2 tbsp feta cheese per wrap.
4. Roll tightly, tucking in the sides as you go. Slice diagonally and serve.

The chipotle mayo adds a smoky depth that balances the heat from the cayenne—ideal for spice lovers who crave complexity.

Tip: For extra crunch, toast the rolled wrap in a panini press for 2 minutes before slicing.

Vegetarian Lavash Pizza

This crispy, veggie-packed lavash pizza comes together in under 20 minutes—perfect for a quick weeknight dinner or a fun appetizer.

Ingredients:

• 1 large lavash bread (about 12×8 inches)
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers (any color)
• 1/4 cup sliced red onion
• 1/4 cup sliced black olives
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F. Place lavash on a baking sheet and brush evenly with 1 tbsp olive oil.
2. Spread 1/2 cup marinara sauce over the lavash, leaving a 1/2-inch border. Sprinkle with 1 cup shredded mozzarella.
3. Top with bell peppers, red onion, and black olives. Sprinkle with 1/2 tsp oregano, 1/4 tsp red pepper flakes (if using), and a pinch each of salt and black pepper.
4. Bake for 12–15 minutes until the cheese is bubbly and the edges are golden and crisp.

The lavash turns delightfully cracker-like underneath all those melty toppings—no soggy crust here!

Tip: For extra crispiness, broil for the last 1–2 minutes (watch closely!).

Mediterranean Lavash Roll-Ups

These vibrant roll-ups are packed with fresh Mediterranean flavors—perfect for a light lunch or easy appetizer that feels effortlessly fancy.

Ingredients:

• 2 large lavash wraps (about 10-inch diameter)
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup crumbled feta cheese
• 1/2 cup diced cucumber
• 1/3 cup halved cherry tomatoes
• 1/4 cup sliced Kalamata olives
• 2 tbsp chopped fresh parsley
• 1 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep the filling: In a bowl, toss the cucumber, cherry tomatoes, Kalamata olives, parsley, olive oil, oregano, salt, and black pepper until evenly coated.
2. Assemble: Lay a lavash wrap flat and spread 1/4 cup hummus evenly over the surface, leaving a 1-inch border. Sprinkle with half the feta, then top with half the veggie mixture.
3. Roll tightly: Starting from one end, roll the lavash into a snug cylinder. Repeat with the second wrap and remaining ingredients.
4. Slice and serve: Cut each roll into 1-inch pinwheels using a serrated knife. Arrange on a platter and serve immediately.

The contrast of creamy hummus, tangy feta, and crunchy veggies makes every bite a mini flavor adventure—no cooking required!

Tip: For neater slices, chill the rolled lavash in the fridge for 15 minutes before cutting.

Garlic Butter Lavash Chips

These crispy, garlicky lavash chips are the ultimate snack—easy to make and dangerously addictive!

Ingredients:

• 2 large lavash bread sheets (about 12×8 inches each)
• 4 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp smoked paprika (optional, for a hint of warmth)

Instructions:

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a small bowl, mix melted butter, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using).
3. Brush lavash sheets evenly with the garlic butter mixture, then cut into triangles or rectangles using a pizza cutter or sharp knife.
4. Arrange pieces in a single layer on baking sheets and bake for 8–10 minutes, flipping halfway, until golden and crisp.
5. Let cool slightly—they’ll crisp up even more as they sit. Serve warm or at room temperature.

The magic here? The lavash bakes into shatteringly crisp chips with just the right buttery garlic punch—no deep-frying required.

Tip: For extra flair, sprinkle with grated Parmesan or a pinch of flaky sea salt right after baking.

Beef and Cheese Lavash Quesadilla

This crispy, cheesy twist on a quesadilla swaps tortillas for lavash, giving it an extra crunch while keeping all the melty goodness.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb ground beef (85% lean)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large lavash bread (about 12×8 inches)
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned, then stir in 1/2 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat.
2. Lay lavash flat on a cutting board. Sprinkle half with 1/2 cup Monterey Jack cheese, then spread the cooked beef evenly over the cheese. Top with remaining cheese and 1/4 cup chopped cilantro.
3. Fold the lavash in half over the filling, pressing lightly. Heat a clean skillet over medium heat and cook the quesadilla for 2–3 minutes per side, until golden and crisp.
4. Slice into wedges and serve with 1/4 cup sour cream for dipping.

The lavash gets irresistibly crackly while the beef stays juicy—a perfect contrast in every bite.

Tip: For extra crunch, brush the outside of the lavash with a little olive oil before cooking.

Avocado and Smoked Salmon Lavash Sandwich

This elegant yet effortless lavash sandwich combines creamy avocado, smoky salmon, and a zesty dill spread for a lunch that feels gourmet but comes together in minutes.

Ingredients:

• 1 large lavash wrap (about 12×8 inches)
• 1/2 ripe avocado, thinly sliced
• 3 oz smoked salmon, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 cup baby arugula

Instructions:

1. In a small bowl, mix the Greek yogurt, dill, lemon juice, black pepper, and garlic powder until smooth.
2. Lay the lavash flat on a clean surface. Spread the yogurt mixture evenly over the entire surface.
3. Layer the smoked salmon, avocado slices, feta cheese, and arugula in the center of the lavash, leaving a 1-inch border.
4. Fold the sides of the lavash inward, then tightly roll it from the bottom to form a wrap. Slice diagonally into two portions.

The contrast of the crisp lavash with the silky salmon and avocado makes every bite a delight—perfect for picnics or a quick desk lunch.

Tip: For extra crunch, lightly toast the lavash in a dry skillet for 30 seconds per side before assembling.

Lavash Cinnamon Sugar Crisps

These crispy, sweet-snappy treats are like homemade churros—but way easier and just as addictive.

Ingredients:

• 2 large sheets lavash bread (about 12×8 inches each)
• 4 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Brush lavash sheets evenly with 4 tbsp melted butter. Cut into 2-inch-wide strips, then slice each strip diagonally into triangles.
3. In a small bowl, mix 1/4 cup sugar, 1 tbsp cinnamon, and 1/4 tsp salt. Sprinkle generously over buttered lavash.
4. Bake for 12–15 minutes until deeply golden and crisp (watch closely—they burn fast!). Let cool on the sheet.

The magic? Lavash bakes into shatteringly crisp shards that hold just the right amount of spiced sugar. Perfect for dunking in coffee or sneaking straight from the tray.

Tip: For extra sparkle, toss warm crisps with a spoonful of sanding sugar right after baking.

Grilled Veggie Lavash Tacos

These vibrant, smoky veggie tacos wrapped in soft lavash are a fresh twist on taco night—packed with charred flavor and a creamy avocado-lime drizzle.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 1 red bell pepper, sliced into 1/2-inch strips
• 1 small red onion, cut into 1/2-inch wedges
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 large lavash wraps (or flatbreads)
• 1 ripe avocado, mashed
• 2 tbsp lime juice
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro

Instructions:

1. Grill the veggies: Preheat grill to medium-high (400°F). Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper. Grill for 8–10 minutes, flipping once, until tender and charred.
2. Prep the drizzle: In a small bowl, mix mashed avocado, lime juice, and remaining 1 tbsp olive oil until smooth.
3. Assemble: Warm lavash wraps on the grill for 30 seconds per side. Divide grilled veggies among them, then drizzle with avocado mixture. Top with feta and cilantro.
4. Serve: Roll or fold lavash into tacos and enjoy immediately.

The smoky grilled veggies paired with the cool, tangy avocado drizzle make these tacos irresistibly fresh—plus, lavash holds everything together without cracking!

Tip: Short on time? Use store-bought grilled veggies or roast them at 425°F for 20 minutes instead.

BBQ Pulled Pork Lavash Burrito

This smoky-sweet burrito swaps tortillas for lavash, giving you a crisp, flaky wrap that holds all the melty, saucy goodness inside.

Ingredients:

• 1 lb cooked pulled pork (pre-shredded)
• 1 large lavash bread (about 12×9 inches)
• 1/2 cup BBQ sauce (plus 2 tbsp for brushing)
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup pickled jalapeños
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. In a bowl, mix pulled pork with 1/2 cup BBQ sauce, smoked paprika, and garlic powder until coated.
2. Lay lavash flat and layer pork mixture, cheese, red onion, and jalapeños in the center, leaving a 2-inch border.
3. Fold sides inward, then roll tightly from the bottom like a burrito. Brush outside with olive oil and remaining 2 tbsp BBQ sauce.
4. Place seam-side down on a baking sheet and bake for 12–15 minutes until lavash is golden and crisp.

The magic here? The lavash transforms into a shatteringly crisp shell while keeping the filling juicy—no soggy wraps!

Tip: For extra crunch, spritz the rolled burrito lightly with oil before baking.

Lavash Caprese Salad Wraps

These fresh, no-cook wraps are like a Caprese salad you can hold—perfect for a light lunch or picnic with minimal fuss.

Ingredients

• 2 large lavash flatbreads (about 10-inch diameter)
• 1 cup fresh basil leaves, packed
• 8 oz fresh mozzarella, sliced into ¼-inch rounds
• 1 cup cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions

1. Lay lavash flatbreads on a clean surface. Arrange basil leaves evenly over each, leaving a 1-inch border.
2. Top with mozzarella slices and cherry tomatoes, distributing them evenly.
3. Drizzle each lavash with 1 tbsp olive oil and ½ tbsp balsamic glaze, then sprinkle with ¼ tsp salt and a pinch of pepper.
4. Tightly roll each lavash into a cylinder, tucking in ingredients as you go. Slice crosswise into 2-inch pieces.

The tangy balsamic and creamy mozzarella soak into the lavash just enough to soften it without turning soggy—ideal for make-ahead packing.

Tip: For extra hold, wrap rolls in parchment paper and twist the ends like a candy wrapper before slicing.

Cheesy Spinach and Artichoke Lavash Bites

These crispy, cheesy bites pack all the cozy flavors of spinach-artichoke dip into an easy-to-share appetizer—perfect for game day or last-minute guests!

Ingredients:

• 2 large lavash flatbreads (or 4 small)
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and finely chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup cream cheese, softened
• 1/3 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush lavash breads lightly with 1 tbsp olive oil and cut into 2-inch squares.
2. In a bowl, mix spinach, artichoke hearts, mozzarella, Parmesan, cream cheese, mayonnaise, garlic, 1/2 tsp red pepper flakes, and 1/4 tsp salt until fully combined.
3. Spoon 1 heaping tsp of filling onto each lavash square, then arrange on a parchment-lined baking sheet.
4. Bake for 12–15 minutes until edges are golden and cheese is bubbly. Let cool 2 minutes before serving.

The contrast of the crispy lavash with the creamy, garlicky filling is downright addictive—you’ll want to double the batch!

Tip: For extra crunch, broil the bites for 1–2 minutes at the end (watch closely!).

Lavash Turkey Club Roll-Ups

These roll-ups are a fresh twist on the classic turkey club, swapping bread for soft lavash and packing all the flavors into a handheld bite.

Ingredients:

• 2 large lavash wraps (about 10×12 inches each)
• 6 oz thinly sliced roasted turkey breast
• 4 slices crispy cooked bacon
• 1/2 cup shredded romaine lettuce
• 1/4 cup thinly sliced English cucumber
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 4 slices Swiss cheese

Instructions:

1. In a small bowl, mix mayonnaise, Dijon mustard, garlic powder, and smoked paprika until smooth.
2. Lay lavash wraps flat and spread the mayo mixture evenly over each.
3. Layer turkey, bacon, romaine lettuce, cucumber, and Swiss cheese down the center of each wrap, leaving a 1-inch border at the edges.
4. Tightly roll the lavash away from you, pressing gently to seal. Slice each roll into 6 pieces at a slight angle.

The smoky paprika in the spread and the crunch of cucumber make these roll-ups way more exciting than a standard sandwich—perfect for picnics or lunchbox surprises.

Tip: For cleaner slices, chill the rolled lavash in the fridge for 15 minutes before cutting.

Hummus and Roasted Red Pepper Lavash Wrap

This vibrant wrap is packed with creamy hummus, smoky roasted peppers, and fresh greens—perfect for a quick lunch or light dinner that feels anything but basic.

Ingredients:

• 1 large lavash flatbread (or whole wheat tortilla)
• 1/2 cup store-bought or homemade hummus
• 1/2 cup jarred roasted red peppers, drained and patted dry
• 1 cup baby spinach or arugula
• 1/4 cup crumbled feta cheese
• 1 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt

Instructions:

1. Lay the lavash flat on a clean surface. Spread 1/2 cup hummus evenly over the surface, leaving a 1-inch border.
2. Arrange the roasted red peppers in a single layer over the hummus, then top with baby spinach and 1/4 cup feta cheese.
3. Drizzle with 1 tbsp olive oil, then sprinkle with 1/2 tsp smoked paprika and 1/4 tsp kosher salt.
4. Roll the lavash tightly, tucking in the sides as you go. Slice in half diagonally and serve immediately.

The smoky-sweet peppers and tangy feta balance the hummus beautifully, while the lavash stays sturdy enough to hold all the goodness without falling apart.

Tip: For extra crunch, toast the lavash in a dry skillet for 30 seconds per side before filling.

Lavash Breakfast Burrito with Eggs and Sausage

This hearty lavash burrito wraps up fluffy scrambled eggs, savory sausage, and melty cheese for a handheld breakfast that’s packed with flavor—no tortilla rolling required!

Ingredients:

• 2 large eggs
• 2 oz cooked breakfast sausage, crumbled
• 1 lavash flatbread (about 10-inch square)
• 1/4 cup shredded cheddar cheese
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives (optional)
• 1 tbsp hot sauce (optional)

Instructions:

1. In a bowl, whisk the eggs with salt (1/4 tsp) and black pepper (1/4 tsp).
2. Melt butter (1 tbsp) in a nonstick skillet over medium heat. Pour in the eggs and scramble for 2–3 minutes until just set. Transfer to a plate.
3. Lay the lavash flatbread on a clean surface. Layer scrambled eggs, crumbled sausage, and cheddar cheese (1/4 cup) in the center, leaving a 2-inch border. Sprinkle with chives (if using) and drizzle with hot sauce (if desired).
4. Fold the sides of the lavash inward, then roll tightly from the bottom to enclose the filling.
5. Heat the same skillet over medium-low. Place the burrito seam-side down and cook for 1–2 minutes per side until golden and crisp. Slice in half and serve warm.

The lavash gets irresistibly crispy when toasted, while the inside stays soft and gooey—perfect for dipping into extra hot sauce!

Tip: For a make-ahead option, wrap the assembled (uncooked) burrito in foil and refrigerate overnight. Toast just before serving.

Sweet Lavash Banana S’mores

Think s’mores got an upgrade! These sweet, gooey lavash wraps combine caramelized bananas and melty chocolate for a dessert that’s as fun to make as it is to eat.

Ingredients:

• 2 large lavash wraps (or large flour tortillas)
• 1 ripe banana, thinly sliced
• 1/2 cup semisweet chocolate chips
• 1/4 cup mini marshmallows
• 1 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Lay lavash wraps flat. Sprinkle each with 1/4 cup chocolate chips, half the banana slices, and 2 tbsp marshmallows, leaving a 1-inch border.
3. Fold sides inward, then roll tightly into a burrito shape. Place seam-side down on the baking sheet.
4. Brush tops with melted butter, then sprinkle evenly with 1 tbsp sugar and 1/2 tsp cinnamon.
5. Bake for 12–15 minutes until golden and chocolate is melted. Let cool 2 minutes before slicing.

The lavash crisps up like a delicate pastry, while the warm banana and marshmallow create a caramel-like swirl in every bite.

Tip: For extra crunch, toast the lavash in a dry skillet for 1 minute per side before filling.

Lavash Greek Salad Wraps

These fresh, crunchy wraps pack all the vibrant flavors of a Greek salad into a portable lunch or light dinner—no fork required!

Ingredients:

• 2 large lavash flatbreads (about 10-inch diameter)
• 1 cup chopped romaine lettuce
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup thinly sliced red onion
• 1/3 cup crumbled feta cheese
• 1/4 cup pitted kalamata olives, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Add romaine, cucumber, cherry tomatoes, red onion, and kalamata olives to the bowl. Toss gently to coat.
3. Lay lavash flatbreads on a clean surface. Divide the salad mixture evenly between them, leaving a 2-inch border at the top and bottom. Sprinkle 1/3 cup feta over each.
4. Fold the bottom edge of the lavash up over the filling, then roll tightly away from you, tucking in the sides as you go. Slice diagonally in half.

The contrast of cool, crisp veggies against the tangy feta and chewy lavash makes every bite irresistible—plus, the wraps hold their shape beautifully for meal prep!

Tip: For extra flavor, brush the outside of the wraps with a little olive oil and grill in a panini press for 2-3 minutes until lightly crisp.

Buffalo Chicken Lavash Pinwheels

These spicy, creamy pinwheels are perfect for game day or a fuss-free appetizer—packed with bold flavor and ready in minutes!

Ingredients:

• 1 large lavash bread (about 12×10 inches)
• 1 cup shredded cooked chicken
• 1/3 cup cream cheese, softened
• 1/4 cup buffalo sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced celery
• 2 tbsp chopped fresh cilantro
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions:

1. In a bowl, mix the shredded chicken, cream cheese, buffalo sauce, cheddar cheese, celery, cilantro, garlic powder, and onion powder until fully combined.
2. Lay the lavash bread flat on a clean surface. Spread the chicken mixture evenly over the entire sheet, leaving a 1-inch border at the top edge.
3. Roll the lavash tightly into a log, starting from the bottom edge. Wrap snugly in plastic wrap and refrigerate for 30 minutes to firm up.
4. Unwrap and slice into 1-inch pinwheels using a sharp knife. Serve immediately or chill until ready to enjoy.

The tangy buffalo sauce and cool cream cheese balance perfectly, while the lavash keeps these pinwheels light yet sturdy—no soggy wraps here!

Tip: For extra crunch, add a handful of crushed blue cheese crumbles to the filling before rolling.

Lavash Strawberry Cream Cheese Roll-Ups

These sweet and creamy roll-ups are a breeze to make—perfect for a quick snack, brunch, or even a light dessert!

Ingredients:

• 2 large lavash flatbreads (about 10×12 inches each)
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, thinly sliced
• 2 tbsp strawberry jam

Instructions:

1. In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
2. Lay one lavash flatbread on a clean surface and spread half of the cream cheese mixture evenly over it, leaving a 1-inch border at the edges.
3. Arrange half of the strawberry slices in a single layer over the cream cheese, then drizzle with 1 tbsp of strawberry jam.
4. Starting from one short end, tightly roll up the lavash, pressing gently to seal the edge. Repeat with the second lavash and remaining ingredients.
5. Chill the rolls in the fridge for 15 minutes to firm up, then slice into 1-inch pieces.

The contrast of the tangy cream cheese, juicy strawberries, and chewy lavash makes every bite irresistible—no oven required!

Tip: For a fun twist, swap the strawberries for raspberries or a mix of berries.

Lavash Tuna Melt Wraps

These crispy, cheesy tuna melt wraps are a quick lunchtime upgrade—packed with flaky tuna, melty cheddar, and a tangy kick of pickles.

Ingredients:

• 2 (5-oz) cans tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/3 cup chopped dill pickles
• 2 large lavash wraps (or flatbreads)
• 1 cup shredded sharp cheddar cheese
• 1 tbsp butter, softened

Instructions:

1. In a bowl, mix tuna, mayonnaise, Dijon mustard, garlic powder, black pepper, and pickles until combined.
2. Lay lavash flat and divide tuna mixture evenly between them, spreading it in a thin layer. Sprinkle cheddar cheese evenly over the tuna.
3. Tightly roll each lavash into a log, then brush the outside lightly with softened butter.
4. Heat a large skillet over medium. Cook wraps seam-side down for 3–4 minutes per side, pressing gently, until golden and cheese melts.
5. Slice diagonally and serve warm. The contrast of the crunchy exterior and creamy filling makes these irresistible!

Tip: For extra crispness, spritz the wraps with oil and air-fry at 375°F for 5–6 minutes.

Pesto Chicken Lavash Flatbread

This crispy, cheesy flatbread is a weeknight hero—packed with juicy chicken, vibrant pesto, and melty mozzarella for a meal that feels fancy without the fuss.

Ingredients:

• 1 large lavash flatbread (about 12×9 inches)
• 1 cup shredded cooked chicken
• 1/3 cup basil pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• 1/4 tsp crushed red pepper flakes
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Place lavash on a parchment-lined baking sheet and brush evenly with 1 tbsp olive oil.
2. Spread 1/3 cup pesto over the lavash, leaving a 1/2-inch border. Top with shredded chicken, 1 cup mozzarella, and 1/4 cup red onion. Sprinkle with 1/4 tsp salt and 1/4 tsp red pepper flakes.
3. Bake for 12–15 minutes until the cheese is bubbly and the edges are golden-brown. Let cool for 2 minutes, then slice and garnish with fresh basil.

The magic here? The lavash gets ultra-crispy underneath while staying pliable enough to fold—perfect for handheld bites or knife-and-fork meals.

Tip: For extra crunch, broil for the last 1–2 minutes (watch closely!).

Conclusion

With 20 mouthwatering lavash recipes for any occasion, there’s something here for everyone to love! Whether you’re meal prepping, hosting a party, or just craving something new, these dishes are sure to delight. Try a few, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking!