How to make it

  • Sauce

  • The morning before you plan to serve (at least 2 hours before), combine the yogurt, garlic, dill, pepper, salt and lemon juice. Cover and place in the fridge.
  • Filling

  • Heat a small non-stick pan over high heat and add the peppers and onions. Cook just until they begin to soften, stirring often.
  • Pour cooked vegetables into a bowl and add half the yogurt sauce. Stir well.
  • Assembly

  • Spread the remaining yogurt sauce on the lavash and place the romaine and cucumber overtop.
  • Arrange the cooked vegetables on top and scatter the oregano leaves on top of that.
  • Roll up, cut in half and serve (with dill pickles if you're strange like me!).

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 191.6
    Total Fat: 4.5 g
    Cholesterol: 0.7 mg
    Sodium: 559.8 mg
    Total Carbs: 28.3 g
    Dietary Fiber: 9.8 g
    Protein: 19.2 g
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