Delicious Lavash Wraps Filled with Eggs and Cheese
Discover a quick and delightful recipe for lavash wraps stuffed with eggs and cheese. Perfect for a nutritious breakfast, this versatile dish can be customized with your favorite cheeses and herbs. Follow simple steps to create a warm, savory treat that’s both satisfying and easy to prepare.
Looking for a fast, tasty meal made from everyday ingredients? Lavash wraps filled with eggs and cheese are ideal for breakfast any day of the week. The filling is highly adaptable—swap in smoked cheese or add herbs and spices to create a new flavor experience every time.
Step-by-Step Preparation
Total Cooking Time: 20 minutes
Step 1:
Gather all ingredients needed. Any cheese works well here—hard cheeses, soft mozzarella, salty feta, or even smoked varieties. The recipe balances grated hard-boiled eggs and cheese equally, but if you prefer a richer cheese flavor, reduce to one egg and increase the cheese amount.
Step 2:
Boil two eggs until hard-cooked, reserving one raw egg for dipping the lavash.
Step 3:
Cool and peel the boiled eggs. Grate the cheese using a coarse grater.
Step 4:
Grate or finely chop the eggs to create a uniform texture.
Step 5:
Mix the grated eggs and cheese in a bowl. Add salt sparingly, considering the cheese's saltiness. Enhance flavor with freshly ground pepper and your choice of herbs—Italian seasoning works wonderfully.
Step 6:
Prepare the lavash by cutting it into serving-sized pieces. For rolled wraps, cut into rectangles; for stuffed pockets, cut into squares approximately 8 inches wide. This recipe yields three squares.
Step 7:
Place about 3 tablespoons of the egg and cheese mixture in the center of each lavash piece.
Step 8:
Fold one edge of the lavash towards the center as shown.
Step 9:
Fold the sides and top edges to form a neat pocket or envelope shape.
Step 10:
Repeat this folding method with the remaining pieces and filling.
Step 11:
Beat the reserved raw egg in a bowl, seasoning with a pinch of salt and pepper if desired.
Step 12:
Dip each lavash pocket thoroughly into the beaten egg, coating all sides.
Step 13:
Heat vegetable oil in a heavy-bottomed skillet over low heat. Fry each lavash pocket on one side until golden brown, about 3 minutes.
Step 14:
Flip the pockets and cook covered for another 2-3 minutes until fully cooked.
Step 15:
Garnish the warm lavash wraps with fresh herbs before serving.
Step 16:
Enjoy these wraps hot—the soft, cheesy filling is irresistibly delicious!
Step 17:
The rich, tender filling melts in your mouth, making this dish a comforting favorite.
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