Lox Wrap

Delectable smoked salmon shouldn’t be reserved for breakfast bagels alone. Try wrapping it up with traditional lox fixings for an easy and delicious mid-day meal. You’ll have enough salmon for a couple of wraps, plus leftovers of the rest. (Pro tip: Leftover lavash brushed with oil and baked until crisp makes great crackers.)

Makes 3 Servings

Active Time: 10 minutes 

Total Time: 10 minutes

What You Get

Spinach lavash
Fromage blanc
Cucumber
Smoked salmon
Red onion
Arugula

What You’ll Need:

Olive oil
Pepper

Step 1: Warm the lavash lightly over the flame of a stove or in the toaster so it folds over easily (you don’t want it really toasted, or it will crack). Spoon about a quarter of the fromage blanc onto the cooled lavash—it won’t spread very easily, so use your fingertips to break it into bits. Scatter it over two-thirds of the lavash and smoosh it down a bit, leaving one edge free of cheese.

Step 2: Very thinly slice one piece of cucumber and taste it; if the skin is tough, peel the cuke with a vegetable peeler, then slice off about 12 thin slices. Thinly slice some red onion (as much as you like on your sandwiches!) and separate several pieces of salmon. Starting from the cheese-free end of the wrap, layer everything evenly from end-to-end, leaving an inch or two free on the cheese side (you’ll roll it over this so the wrap seals).

Step 3: Lightly toss a handful of arugula with a small drizzle of olive oil and a sprinkle of pepper. Lay it over the top of the other ingredients. Starting from the cheese-free end, lift up the lavash on one end to roll the ingredients into the center and over until you can “seal” it up with the layer of fromage blanc. Cut it diagonally in half and serve.

Contains: milk, fish, wheat.