Greek Garden Lavash Wrap

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In a small bowl, use a fork to mix the feta, yogurt, garlic, lemon juice, mint, oregano and ground pepper into a chunky paste.

Cut a thin slice the length of the cucumber to create a flat surface, then rest it on the flat side and cut the cucumber lengthwise, as thin as possible, into long strips.

Lay out the 4 lavash on a flat work surface with a long side facing you. Spread the feta mixture evenly over the breads, leaving a 1" border at the tops and bottoms. Distribute the cucumber slices, Mezzetta® Deli-Sliced Roasted Bell Pepper Strips, Mezzetta® Marinated Artichoke Hearts, Mezzetta® Sliced Golden Greek Peperoncini and Mezzetta® Pitted Greek Kalamata Olives over the breads. Distribute spinach leaves over the filling.

Fold the border of 1 lavash from the side closest to you over the filling, then continue to roll tightly until you reach the other side. Repeat to make 4 lavash rolls.

Cut each lavash to make 2 sandwich halves, placing the halves seam-side down on a plate. To make ahead, wrap each roll tightly in plastic film and refrigerate up to 8 hours before cutting and serving.