Lavash Lox Wrap

Lavash Lox Wrap


Colorful and delicious, this Lavash wrap is a lighter and more portable alternative to a classic bagel and lox.

  • Author: californialavash
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 servings 1x


  • 2 sheets Atoria’s Family Bakery Lavash
  • Fromage blanc
  • Cucumber
  • Smoked salmon
  • Small red onion
  • 1 cup Arugula


  1. Spoon the fromage blanc onto the Lavash – it will not spread easily, so use your fingertips to break it into bits. Scatter it over two-thirds of the Lavash and smoosh it down a bit, leaving one edge free of cheese.
  2. Very thinly slice one piece of cucumber and taste it; if the skin is tough, peel the cucumber with a vegetable peeler, then slice off about 12 thin slices.
  3. Thinly slice some red onion (as much as you like on your sandwiches!) and separate several pieces of salmon. Starting from the cheese-free end of the wrap, layer everything evenly from end-to-end, leaving an inch or two free on the cheese side (roll the wrap over this so it seals).
  4. Lightly toss a handful of arugula with a small drizzle of olive oil and a sprinkle of pepper. Lay it over the top of the other ingredients.
  5. Starting from the cheese-free end, lift up the Lavash on one end to roll the ingredients into the center and over until you can “seal” it with the layer of fromage blanc.
  6. Cut in half diagonally and serve.


Variation: use cream cheese instead of fromage blanc.

Learn how to Wrap Like A Pro.


  • Serving Size: 3
Lavash Lox Wrap

In this recipe:

Lavash Traditional

Lavash Traditional