Presenting lavash. Lavash is a soft, thin flatbread of Middle Eastern origin. It’s perfect for wraps, appetizers, or snacks. I’ve found two sources for this wonderful flatbread: California Lavash and Trader Joe’s. The Trader Joe’s versions come in whole wheat or white, while the California Lavash also has a spinach variety.
California Lavash has 140 mg sodium for its traditional and spinach, while the whole grain version is only 90 mg sodium per sheet. Trader Joe’s version is heftier: a single sheet is 320 mg sodium. However, each TJ lavash sheet contains 2 servings. So if you cut the sheets in half, each serving is 160 mg sodium.
|California Whole Grain Lavash & Trader Joe's Whole Wheat Lavash|
|Ready to Roll|
Lavash are especially handy for appetizers or snacks. Spread a base like cream cheese that will keep the flatbread supple but not let it get soggy. Layer on some sliced meat & cheese and a strip of pickle or roasted red pepper and roll it up. Cut into 1/2 – 3/4 inch pinwheels and you’re set.
Lavash are very low in fat, so that means they can dry out quickly. One hint I have is to lightly spray water from a mister onto the sheets before filling. The sheets get moistened just a touch but are more flexible when rolling.
I’ve found California Lavash at all my local grocery stores. I encourage you to give lavash a try. Look for them or ask about them at your local grocery store. It’s a great product for weekday lunches and for impromptu appetizers. And much lower in sodium than the flour tortillas that are often used for wraps. The California Lavash website has a lot of interesting recipes that should be easy to adapt to low sodium.