Recipes
Vegetable Lavash Rolls
2025-12-07
Vegetable lavash rolls are one of the most convenient appetizers for a crowd — no stove required, they can be made well ahead, and the vegetables inside make a colorful spiral once sliced. This simple dish comes in handy whenever you need to put together a spread quickly before guests arrive.
The key to a good roll is not overstuffing it. Too much cheese or too many vegetables and the flatbread tears while rolling, and the sliced pieces fall apart. A thin, even layer of cheese and a modest amount of vegetables give you a tight roll that keeps its shape well after cutting.
The rolls can be made ahead and kept in the fridge for up to a day tightly wrapped in plastic — if anything, they firm up and become easier to slice cleanly. The filling is easy to adapt by season or taste: swap the cream cheese for hummus or mashed avocado, or trade the usual vegetables for radishes, arugula, or pickled mushrooms.
Ingredients
- 2 sheets thin Armenian lavash flatbread
- 200 g cream cheese or soft curd cheese
- 1 cucumber
- 1 bell pepper
- 2 medium carrots
- 100 g lettuce or spinach leaves
- a handful of dill and parsley
- salt and black pepper to taste
Instructions
- Lay a sheet of lavash flat on a work surface and spread cream cheese evenly across it.
- Cut the cucumber and bell pepper into thin strips, and grate the carrots on a coarse grater.
- Layer the lettuce leaves evenly over the cheese, leaving a 2-3 cm bare strip along one edge.
- Arrange the vegetable strips and grated carrot along the length of the flatbread, closer to one edge.
- Sprinkle with chopped herbs and season with salt and pepper.
- Roll the lavash up tightly, starting from the edge with the vegetables.
- Wrap the roll in plastic wrap and refrigerate for at least 30 minutes so it holds its shape.
- Before serving, slice with a sharp knife into 2-3 cm thick pieces.
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