Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine Armenian, Georgian, South Caucasus, Western Asia
3cupsCarrot Match Sticksor shredded, loosely packed
Kosher Saltjust a pinch
4oz.Cheddar/Jack Cheese Comboshredded
Heat a skillet and add 1 tablespoon of Olive oil. Add onions and saute until translucent.
Stir in garlic, carrots, and cumin. Add salt and pepper.
Saute until carrots soften up, but still retain their texture, about 8-10 minutes.
Remove from heat and let the mixture cool.
Open up a piece of lavash. Mine is square, approximately 10 inches wide.
Spread a half of the cream cheese over a lavash. Arrange one batch of carrots on the lavash from one end to the other, about an inch in from the bottom.
Arrange one batch of carrots on the lavash from one end to the other, about an inch in from the bottom.
Sprinkle Cheese, followed by Cilantro.
Fold the bottom edge over the carrots and roll up tightly. Cut the roll in half at the middle. Trim the ends so that the carrots are showing at both open ends. Cut each half in two. You will end up with four rolls per one piece of lavash.
Heat a skillet and add 1/2 tablespoon of Olive oil and a pat of butter (optional). Heat the carrot roll for a few minutes on all four sides, until it begins to brown. Do not overcrowd the pan. Cook wraps n batches of four.
Serve these lavash rolls alongside a quick and spicy dip of Greek yogurt (1/2 cup) with a pinch of cayenne pepper, 1/2 tea spoon of crushed garlic, and a few drops of lime juice.