Flourless Vegetable Lavash
A thin, crispy, flour-free lavash made from grated vegetables, eggs, and cheese — high in protein, naturally gluten-free, and a great low-carb wrap alternative.
Ingredients
For the lavash:
- 2 small pumpkins or 1 medium pumpkin, grated
- 2 carrots grated
- 2 potatoes grated
- 2 eggs
- ½ bunch fresh parsley finely chopped
- ½ bunch fresh dill finely chopped
- Salt to taste
- Black pepper to taste
- Red pepper powder to taste
- 1 bowl grated cheddar cheese
- Sesame seeds for topping
For serving:
- Cream cheese
- Optional fillings grilled chicken, lettuce, tomato, cucumber, etc.
Instructions
- Grate the pumpkin, carrots, and potatoes.
- Squeeze out as much liquid as possible from the grated pumpkin and potato — this is the key step for a thin, crispy lavash.
- Finely chop the parsley and dill.
- In a large bowl, combine the grated vegetables, chopped herbs, eggs, salt, black pepper, red pepper powder, and grated cheddar cheese. Mix well.
- Line a baking tray with greased parchment paper and spread the mixture in a thin, even layer.
- Sprinkle sesame seeds evenly over the top.
- Bake at 190°C (375°F) until golden and cooked through.
- Remove from the oven, flip the lavash, spread with cream cheese, add desired fillings, and roll into a wrap.
Notes
Squeezing out the vegetable liquid thoroughly is essential — skipping this step is the most common reason the lavash turns out soggy instead of crisp.