Lavash Breakfast Wrap with Ham, Cheese, and Cherry Tomatoes

Step 1: Prepare the Ingredients
Slice and Chop:
Thinly slice or dice 50-60g of ham. You can substitute ham with other meats like turkey, chicken, or even bacon. If you are vegetarian, opt for plant-based meat or sautéed mushrooms.
Chop 1/4 of an onion finely if you’re using it. Onions add a nice sweetness and texture but are optional.
Grate 70-80g of cheese. For the best results, use freshly grated cheese as it melts more evenly than pre-shredded versions.
Slice 3-4 cherry tomatoes into halves or quarters.
Beat the Eggs:
Crack 2 eggs into a bowl and beat them lightly with a fork or whisk.
Add a pinch of ground black pepper, salt, or your favorite spices. Mix well.
Step 2: Prepare the Lavash Wraps
Lay Out the Lavash:
Take 2 pieces of lavash and lay them flat on a clean surface. Lavash is thin and pliable, making it perfect for wraps. If your lavash is too large, you can cut it down to a smaller size that suits your preference.
Fill the Wrap:
On one half of the lavash, spread out the grated cheese, leaving some space around the edges. The cheese will help bind the other ingredients together as it melts.
Layer the ham over the cheese, followed by onion (if using), and cherry tomatoes.
Carefully pour the beaten egg mixture over the filling, spreading it out evenly. This will cook and hold all the ingredients together.
Fold the Lavash:
Fold the lavash over the filling, tucking in the sides to make a neat wrap. Repeat the same with the other lavash flatbread.
Step 3: Cooking the Wrap
Heat the Pan:
Place a non-stick frying pan over medium heat. Add a small amount of butter or oil to the pan, spreading it evenly to prevent the wrap from sticking.
Cook the Wrap:
Carefully place the filled lavash wraps in the pan, seam side down. Cook for about 3-4 minutes on each side or until the lavash is golden and crispy, and the cheese has melted. Flip carefully to avoid spilling the filling.
If the filling is thick, you may want to lower the heat and cover the pan for a minute to help the eggs cook through.
Step 4: Serve
Cut and Serve:
Once both sides are crispy and the cheese is melted, remove the wrap from the pan and place it on a cutting board. Let it cool for a minute before slicing it into halves or quarters.
Serve warm, with a side of fresh salad, pickles, or your favorite dipping sauce like ketchup, hot sauce, or even a dollop of sour cream.
Nutritional Information (Per Wrap)
(Note: Values are approximate and can vary based on specific ingredients and quantities.)

Calories: 420 kcal
Protein: 23g
Carbohydrates: 28g
Fats: 25g
Saturated Fat: 10g
Fiber: 3g
Sugar: 4g
Sodium: 780mg
Frequently Asked Questions (FAQs)
1. Can I make this wrap ahead of time?
Yes, you can prepare the wraps and refrigerate them before cooking. However, for the best results, it’s recommended to cook them fresh. If you need to make them ahead, cook them and store in an airtight container. Reheat on a stovetop or in the oven to crisp up before serving.

2. What can I substitute for lavash?
If you can’t find lavash, you can use tortillas, flatbreads, or even pita bread. Just ensure the bread is soft and pliable to wrap the filling easily.

3. Can I add other vegetables?
Certainly! Feel free to customize with sautéed spinach, bell peppers, mushrooms, or olives. Just be mindful not to overstuff, as it may be difficult to wrap.

4. Is there a vegetarian version?
Absolutely! Skip the ham and use vegetables like mushrooms, spinach, and bell peppers. You can also add plant-based meat alternatives.

5. Can I use different types of cheese?
Yes, you can use mozzarella, cheddar, gouda, or a mix of different cheeses. A combination of mozzarella and cheddar will give a nice balance of flavor and meltability.

Tips for Making the Perfect Lavash Breakfast Wrap
Use Fresh Ingredients:
Fresh vegetables, cheese, and ham make a big difference in flavor. Avoid using pre-packaged ingredients if possible.
Avoid Overstuffing:
While it may be tempting to add extra filling, overstuffing can make the wrap difficult to seal and cook evenly. Keep the layers thin to ensure everything cooks properly.
Keep the Pan at Medium Heat:
Cooking on medium heat helps achieve a crispy, golden exterior without burning the wrap. If the heat is too high, the lavash may char before the eggs cook through.
Use a Non-Stick Pan:
A non-stick pan reduces the need for excess oil and ensures the wrap doesn’t stick while flipping.
Try Different Seasonings:
Don’t be afraid to experiment with herbs and spices. A sprinkle of Italian seasoning, paprika, or even a touch of chili powder can add extra flavor.
Storage Tips
Refrigeration:
If you have leftover wraps, store them in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet over medium heat to restore the crispy texture.
Freezing:
These wraps can also be frozen for up to 1 month. To freeze, wrap each cooked and cooled wrap tightly in aluminum foil or plastic wrap, then place in a freezer-safe bag. Reheat from frozen by baking in a preheated oven at 180°C (356°F) for about 15 minutes, or until warm throughout.
Conclusion
The Lavash Breakfast Wrap with ham, cheese, and cherry tomatoes is a simple yet delicious way to start your morning. With its crispy exterior and warm, melty interior, it brings together the perfect balance of flavors and textures. This recipe is versatile, allowing you to mix and match ingredients to suit your taste. Plus, it’s quick and easy to make, making it a go-to for busy mornings. Whether you’re making it for yourself, family, or friends, this savory wrap is sure to impress. So why not give it a try? Enjoy this delightful breakfast with your favorite hot drink and let your day begin on a flavorful note. Bon appétit!