Controlling moisture is key to avoiding soggy lavash in this recipe, so be sure to squeeze as much liquid from the greens as possible. Look for lavash with large sandwich wraps at the grocery store. We prefer the flakier texture of rectangular lavash--the round ones are more like big flour tortillas and bake up a little gummy.

Andrea Nguyen
EatingWell Magazine, May 2020

Gallery

Recipe Summary

active:
25 mins
total:
45 mins
Servings:
4
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and coat with cooking spray. Put a kettle of water on to boil.

    Advertisement
  • Put greens in a bowl. Cover with boiling water and let wilt for about 5 minutes. Drain and squeeze out excess moisture. Chop and return to the bowl. Mix in tarragon (and/or dill), scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • Pat fish dry and season with the remaining 1/4 teaspoon each salt and pepper.

  • To make each wrap, place a lavash sheet on your work surface with a short side closest to you. Brush with 1 teaspoon oil and place a portion of fish about 2 inches from the bottom edge. Smear 1 tablespoon red pepper sauce on the fish and top with one-fourth of the greens. Roll up like a burrito and place seam-side down on the prepared pan. Brush the wraps with the remaining 2 teaspoons oil.

  • Bake until the lavash is browned and crisp, rotating the pan from back to front halfway through, 20 to 30 minutes. Serve immediately with additional sauce, if desired.

Nutrition Facts

392 calories; protein 24.3g 49% DV; carbohydrates 45.7g 15% DV; exchange other carbs 3; dietary fiber 10g 40% DV; sugars 3.4g; fat 9.5g 15% DV; saturated fat 1.5g 8% DV; cholesterol 44.6mg 15% DV; vitamin a iu 2486.8IU 50% DV; vitamin c 45.7mg 76% DV; folate 21.5mcg 5% DV; calcium 154.5mg 16% DV; iron 0.9mg 5% DV; magnesium 23.8mg 9% DV; potassium 520.4mg 15% DV; sodium 844mg 34% DV.