Semi-homemade Lavash Veggie Wrap with Burrata and Tomato-basil Hummus

Life’s been so busy since  some time before my birthday that there’s barely been any time to cook, let alone write about it. It’s like being caught between a multitude of rocks and hard places and having to move around with them slowly squeezing my breath out of me. Only today do I feel like I could come up for air. And I’m taking it in, giant large gulps of it.


I wasn’t certain I’d talk about recipes involving ready store-bought ingredients as relative stars of the meal. Not because I’m a ‘you-gotta-do-everything-from-scratch’ snob, but because to tell anyone about it seems a bit like claiming credit for something you didn’t really do. And that can’t be any good, can it? But then sometimes, a combination of stuff bought at the store, a tired brain and a soul desperate for nourishment that doesn’t taste like cardboard can create a good thing.


This combination turned out to be too easy, simple and relatively healthy to keep to myself. And there isn’t anything too difficult about obtaining its ingredients. I had bought some lavash with some vague memories of a recipe I’d read some time earlier. And then, original recipe forgotten, I scrambled to come up with a way to use it before it got past its prime. I’d also run into a sublime Tomato and Basil Hummus in the ready-eats aisle of Trader Joe’s, happily nestled next to the cheese section in which was a little tin of burrata (a fresh Italian cheese made from mozzarella and cream) both of which made it into my fridge and had been barely used.

There couldn’t have been a better way to use all of these things.

Veggie Burrata Wrap with Tomato-Basil hummus
Makes 4 wraps

Broccoli – florets sliced thin, 1 cup
Onions – 1, sliced thin
Pepper strips –  red, yellow, green, about a cup
Mushrooms – a handful of thin slices
Burrata – 1 1/2 rounds, pulled into pieces.
Red Chilli flakes – 2 tsp
Rosemary – leaves minced, 1/2 tsp
Garlic – 3 cloves, finely minced
Olive oil – 1 tbsp
Lavash – 4 breads
Trader Joe’s Tomato and Basil Hummus – 4 tbsp
Salt and Pepper to taste

– Heat the oil in a pan on low. Add the garlic and heat gently.
– Turn up the heat to medium. Add onions. Fry until a bit translucent.
– Add broccoli and pepper strips. Fry for a bit.
– Then add the mushrooms, rosemary and chilli flakes. Saute until most of the mushroom liquid cooks out.
– On a grill pan, gently grill the the lavash on one side.
– Turn it over and smear a tbsp of hummus evenly on the grilled side. Spread with 1/4 of the burrata.
– Move off the grill. Cover with vegetable mixture and fold over once or twice.

Serve by itself or with some pickles on the side.

Cook’s notes:-
This was a great dish for a day when I’d hit a wall on what to cook. Pulling things out of my fridge and making this one up felt great, especially since I ended up finishing all manner of leftover veggies. The tomato and basil hummus went well beyond the normal call of duty adding amazing layers of flavours. It had originally been served with crackers but next time I’ll buy it just for this. I’m pretty sure regular hummus would work too. I’d probably add a few thin slices of tomato to the veggies though or add some lemon over the whole thing before I roll it up. Just a great way to get rid of those little bowls of veggies one tends to save but never gets around to.

We thought the hummus and the burrata combined really well to bring out beautiful flavours in the veggies. Burrata has this luxurious texture that goes very well with dry flatbreads like lavash. I don’t specify what kind of mushroom here because a little bit of practically any fresh mushroom would work here. Or not. But don’t use reconstituted dry ones. They have too much concentrated mushroom flavour that’s wasted here. This was a wonderfully filling meal packed with nourishment. Better than ramen any day.

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