Eggplant, Cashew, & Bok Choy Lavash Wrap

Eggplant, Cashew & Bok Choy Lavash Wrap


Adapted from Sun Basket, this recipe brings together tons of flavors and textures to make a totally vegan, totally delicious Lavash wrap packed with eggplant, cashew, and bok choy!

  • Author: californialavash


  • 2 sheets Atoria’s Family Bakery Whole Grain Lavash
  • ¼ cup dry-roasted cashews, lightly crushed
  • 1 teaspoon kimchi chile flakes (optional)
  • 1 globe eggplant, cut in 1-inch pieces
  • 1 lime, juiced
  • 1/2 small onion, finely chopped
  • 1/4 tsp. chili flakes
  • 2 tbsp. olive oil
  • 1 head baby bok choy, thinly sliced
  • 4 or 5 sprigs fresh cilantro, chopped
  • 2 ounces shredded carrots


  1. In a frying pan over medium heat, toast the cashews, stirring often, until lightly browned and fragrant, 3 to 4 minutes. Transfer to a plate, season to taste with salt and as much kimchi chile as you like, and toss to coat. Let cool.
  2. Warm 1 tablespoon oil over medium-high heat. Add the eggplant, flesh side down, and cook undisturbed until lightly browned, 5 to 6 minutes. Turn the eggplant and reduce the heat to medium and cook, stirring occasionally, until the eggplant is tender, 2 to 3 minutes. Remove from the heat.
  3. In a bowl, mix together lime juice, onion, chili flakes, and olive oil. Add the bok choy, cilantro, and carrots and toss to coat; season to taste with salt and pepper.
  4. On each sheet of Lavash, arrange slaw, top with eggplant, and sprinkle with cashew. Wrap tightly, cut in half, and enjoy!


Learn how to Wrap Like A Pro.

Eggplant, Cashew & Bok Choy Lavash Wrap

In this recipe:

Lavash with Whole Grain & Flax

Lavash with Whole Grain & Flax