Recipe: Breakfast Burritos in Lavash

A few years ago, my friend, Anoush, took me to my first Persian restaurant, called Lavash. An absolutely mind-blowing dish was Zereshk Polo (Basmati Rice with Barberries, Raisins and Sauteed onions Served with Chicken Spiced with Cumin, Turmeric and Saffron). Other people rave about persian kabobs, but I will continue to rave about Zereshk Polo. The entire meal was spot on. Most importantly, it really took me out of my comfort zone to try a different type of cuisine that I don’t eat every day. I am grateful because it helped me be more adventurous with food.

One other item really piqued my interest: lavash. It’s a flatbread that is a mix between pita and tortilla; it’s thin and flat like a tortilla but the texture is a little rougher like pita. And it is delicious! We ate it with a wonderful yogurt and shallot dip or simply with tomato, feta cheese, cucumber, and fresh herbs.

It wasn’t until last week that I found lavash bread again. I bought a whole wheat version from Trader Joe’s (I know right?) and wasn’t sure how to use it. It was great with hummus, but I had so much lavash leftover by the end of the week (and close to its expiration date) and didn’t know what to do with it. So, I decided to make breakfast burritos out of them. It was perfect because I had leftover cheese and other ingredients to get rid of. I made 5 Lavash Breakfast Burritos, some of which I froze so that I could nuke whenever I am hungry.

Try out this great recipe:

Lavash Breakfast Burritos
Serving Size: 1 burrito
Total Servings Made: 5 burritos
Cost: $1.10/serving = $5.50 total

6 large eggs, beaten
1 tbsp of milk
salt/pepper, to taste
5 pieces of Trader Joe’s Lavash bread
half of a 15 oz can black beans, rinsed and drained
1/2 cup of cheese
2 cups of spinach

optional side: salsa with sweet corn (or your favorite salsa!)

Heat a non-stick skillet on medium for 2-3 minutes. Meanwhile, in a separate bowl, combine, eggs, milk, salt, and better. Beat the eggs. Add the egg mixture to the skillet and scramble them. Once they are cooked, set them aside.

To assemble the burrito, place a piece of lavash on your plate. Add some scrambled eggs, black beans, cheese, and spinach. Wrap it up! Boom, instant and delicious breakfast. I love eating this with medium spicy salsa and sweet corn. It’s brightens up the flavors of the dish even more.

I hope you try out this delicious recipe with lavash bread. It’s a wonderfully simple idea for weekend brunch or if you make them in advance and freeze them, they are great on the go! Also, lavash is a great alternative to tortilla or pita or even normal bread. Who knows? Maybe you’ll fall in love with it like I did.

Happy eating,

Thomas Ngo
Dietetic Intern
NASM Certified Personal Trainer


3 Comments Add yours

  1. Steven T. says:

    Looks delicious! The photo looks like you used shredded cheddar. Would you recommend a different, healthier alternative? Also, I wonder if you can bake lavish into chips as I would with leftover pita breads. Can’t wait to try this recipe!

    1. Thomas says:

      hi, Steven!

      Feta and parmesan are lower fat and calorie options! I say any cheese you like will do you can always go for lower-fat (like skim) cheeses. And with lavash you can DEFINITELY bake them like pita into chips. Just cut them up, lightly brush the with olive oil, sprinkle some salt and pepper, and bake at 400 degrees in the oven. Check on them because they do toast/burn easily. I would say they toast up within 5 minutes. They’re great with hummus, salad, guacamole, or any dip you like!

      1. Steven T. says:

        My mouth is watering again! Thanks Tom!

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