Lavash with Cheese, Herbs, and Sauce

1In a mixing bowl, combine the crumbled feta cheese, (200 g) shredded mozzarella cheese, (100 g) chopped parsley, chopped dill, and chopped cilantro. Mix well until all the herbs and cheeses are evenly distributed.

2In a separate small bowl, prepare the sauce by mixing Greek yogurt (½ cup), olive oil (2 tablespoons), lemon juice (1 tablespoon), minced garlic (1 clove), salt, and pepper. Stir until smooth and well combined.

3Lay one lavash bread flat on a clean surface. Spread half of the cheese and herb mixture evenly over the lavash, leaving a small border around the edges.

4Drizzle some of the yogurt sauce over the cheese mixture, reserving some for serving later.

5Carefully roll the lavash tightly from one end to the other, creating a wrap. Repeat the process with the second lavash and the remaining filling.

6Once both wraps are rolled, you can either serve them as is or slice them into smaller pieces for easier handling.

7If desired, you can toast the rolled lavash in a skillet over medium heat for 2-3 minutes on each side until golden and crispy. This step adds a delightful crunch to the wraps.

8Serve the lavash wraps warm or at room temperature with the remaining yogurt sauce on the side for dipping.