Ultimate Vegetable Rollup Recipe

Wash & dry

Rinse baby greens, carrots, cucumber, red bell pepper, scallions and mushrooms under cold water. Spin or pat dry thoroughly so the lavash doesn't get soggy.

Cut vegetables

Julienne the carrots into thin matchsticks for about 1 cup. Dice the cucumber (peel optional) into small 1/4-inch pieces for 1 cup. Thinly slice mushrooms to yield about 1 cup. Dice the red bell pepper into 1/4-inch pieces for 1 cup. Thinly slice the scallions on a bias, separating white and green parts if desired.

Combine the prepared vegetables in a bowl (except baby greens and lavash). Season with 1 tsp salt and 1/2 tsp black pepper and toss lightly to distribute seasoning.

In a small jar or bowl, whisk together 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple), 1 tsp white wine vinegar and 1/4 tsp salt until smooth.

Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified. Season with 1/8 tsp black pepper. If the vinaigrette is too thick, whisk in up to 1 tbsp water to reach a light pourable consistency. Taste and adjust salt or lemon as needed.

Pour vinaigrette into a small 'shot' container or ramekin for serving.

Lay one piece of white lavash flat on a clean cutting board or work surface. If lavash is stiff, warm briefly (5–10 seconds) in the microwave wrapped in a damp paper towel to make it pliable.

Across the center third of the lavash lengthwise, layer approximately 1 cup baby mixed greens, then evenly distribute about one-half of the seasoned vegetable mixture (carrots, cucumber, mushrooms, red pepper, scallions) over the greens. Leave a 1-inch border at each end for easier rolling.

Sprinkle about 1.5 oz (half of the total) crumbled French feta evenly over the vegetables.

Fold the short edge closest to you up over the filling, then fold in the two long sides slightly and roll tightly away from you to form a snug cylinder. Repeat with the second lavash using the remaining greens, vegetables and feta.

Place the rolls seam-side down on a cutting board. Using a sharp knife, trim 1/4 inch off each end for neatness if desired, then slice each roll crosswise into 2–3 pieces (for 2 lavash you should have 4–6 pieces total) or leave whole.

Arrange rollup pieces or whole rolls on a plate. Sprinkle the reserved 0.5 oz extra crumbled feta over the top and garnish with a lemon wedge.

Serve immediately with the shot of lemon mustard vinaigrette on the side for guests to drizzle or dip. If packing for later, keep vinaigrette separate and do not dress the greens until ready to eat to prevent sogginess.