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. Source: EatingWell Magazine, May 2020

Andrea Nguyen


Ingredient Checklist


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.

  • 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.


Equipment: Parchment paper

Nutrition Facts

392 calories; 9.5 g total fat; 1.5 g saturated fat; 45 mg cholesterol; 844 mg sodium. 520 mg potassium; 45.7 g carbohydrates; 10 g fiber; 3 g sugar; 24.3 g protein; 2487 IU vitamin a iu; 46 mg vitamin c; 21 mcg folate; 155 mg calcium; 1 mg iron; 24 mg magnesium;