Spinach Artichoke & Sun-dried Tomatoes Lavash Grilled Wraps

These melty vegan grilled wraps on Lavash almost explode with creamy zesty flavors and ooze cheese.

When I want a savory sandwich, I prepare grilled lavash wraps. To create a nutritious warm wrap and get all my greens and veggies, I piled my wraps with a heap of cooked vegetable filling, some creamy vegan mayo, and sun-dried tomato pesto. To be honest, I made this grilled lavash wrap dish with whatever vegetables I had in my fridge.

🍽 S E R V I N G S

2 wraps/4 servings

⏰ T I M E

prep time - 10 minutes

cook time - 20 minutes

total time - 30 minutes

INGREDIENTS:

For Spinach Artichoke Filling:

• 1 tbsp olive oil

• 2 cloves minced garlic

• 1 can artichoke hearts, chopped

• 4 cups spinach, packed & chopped

• 1/4 cup diced red bell pepper

• 2 tbsp sun-dried tomatoes, chopped

• 1/2 tsp dried basil OR 2 tbsp chopped fresh basil

• 1/2 tsp dried organo

• 1 tbsp onion powder

• 1/4 tsp chilli flakes

• Salt & pepper to taste

For Grilled Wraps:

• 2 lavash breads

• 2 tbsp vegan mayo

• 2 tsp sun-dried tomato pesto

• 4 tbsp vegan grated cheese

• Salt & pepper

• Olive oil to grill the wraps

WORKING ON THE MAGIC:

To make the Spinach Artichoke filling:

1. Wrap artichoke hearts in paper towels and squeeze out the liquid and roughly chop and set aside.

2. Heat the oil in a skillet over medium heat, then add the chopped garlic and sauté for a minute.

3. Sauté for another minute or two after adding the chopped artichoke.

4. Mix in the spinach, red bell pepper, and sun-dried tomatoes.

5. Allow 5-6 minutes for the mixture to cook.

6. To it, add dried basil, dried oregano, onion powder, chili flakes, salt, and pepper.

7. Cook for 1 minute, then turn off the heat and allow the filling to cool fully.

To make Grilled Wraps:

1. Preheat the panini maker, grill, or skillet on high heat.

2. Place the lavash on a flat surface and spread a thin layer of vegan mayo, sun-dried tomato pesto and 2 tbsp of vegan cheese through the center of the bread.

3. Spread the spinach artichoke filling equally over the cheese in the two lavash bread wraps. Season with salt and pepper to taste.

4. Roll it up like a tortilla but do not tuck the sides in like a burrito.

5. Toast till brown on a panini maker over medium-low heat with a little olive oil.

6. Alternatively, in a skillet, cook for 5 minutes on medium-low, rotating every 5 minutes, until browned on both sides.

7. Serve warm with a side of chutney or your favorite dip.

Did You Try This Recipe? Let us know how it went! Comment below and share a picture on Instagram with the hashtag #homemadeishappinezz. Would love to see your creations from this space!! Happy Cooking! Ruchika xoxo❤