Turkish · Lunch
Spiced Cheese Wrap
A folded lavash wrap filled with warm spiced kasar cheese, melted with Turkish red pepper paste and Aleppo chili until stretchy, then layered with parsley, scallion, and lemon juice. Pan-toasted until crisp and golden, the cheese turns molten inside, served as a handheld midday lunch.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
506Calories
19.8gProtein
33.9gFat
32.6gCarbs
3.6gSugar
3gFiber
1156mgSodium
96mgChol
19.2gSat Fat
248mgPotassium
560mgCalcium
1.9mgIron
1.3mcgVitamin B12
12mgVitamin C
vegetarian
spice-route
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Grate the kasar cheese onto a plate and stir the red pepper paste and Aleppo chili into a rust-red paste in a small bowl.
2
Melt
Warm the butter in a non-stick pan over medium-low heat 1 minute until foaming, then add cheese and spiced paste, stirring 2 minutes until glossy and fully melted.
3
Build
Lay the lavash flat, spread melted spiced cheese down the center, scatter parsley and sliced scallion over top, squeeze lemon juice and salt across the filling.
4
Crisp
Place wrap seam-side down in the pan over medium heat and toast 4 minutes per side, pressing lightly, until golden-brown and the cheese inside is molten.
5
Plate
Slice the wrap diagonally in half and serve immediately while cheese is stretchy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g kasar cheese (or Monterey Jack)
- 2 tbsp2 tbsp Turkish red pepper paste (biber salcasi)
- 2 tsp2 tsp Aleppo chili flakes (pul biber)
- 22 large lavash or thin flatbread wrap, about 9 inch (23cm)
- 4 tbsp4 tbsp parsley
- 22 scallion
- 2 tsp2 tsp butter
- 2 tsp2 tsp lemon juice
- 2 pinch2 pinch salt
