The Wrap (Cross-Cultural)

Ingredients

• 4 flatbreads, lavash, Armenian, 30 cm × 15 cm
• 200 g labneh, strained yogurt cheese
• 120 g grilled chicken breast, sliced thin
• 100 g cucumber, 1 medium, sliced into ribbons with a mandoline
• 80 g radicchio, shredded
• 60 g pomegranate molasses
• 40 g sumac, ground
• 30 g mint, fresh, torn
• 30 g parsley, Italian flat-leaf, picked
• 30 ml extra virgin olive oil, Coratina
• 15 ml tahini, roasted sesame
• 8 g sea salt, Maldon
• 3 g Aleppo pepper
• 2 cloves garlic, minced

Method

1. 1
   Whisk together labneh, tahini, pomegranate molasses, and minced garlic; season with salt and Aleppo pepper.
2. 2
   Lay lavash on a work surface; spread 50 ml labneh mixture across lower half of each flatbread, leaving 3 cm border.
3. 3
   Layer grilled chicken, cucumber ribbons, radicchio, and mixed herbs over labneh on each wrap.
4. 4
   Drizzle with extra virgin olive oil and sumac; roll tightly from bottom, tucking in sides as you go.
5. 5
   Wrap each roll tightly in parchment; serve immediately or refrigerate up to 4 hours.