Protein Lavash Wrap

Over the past year I’ve learned a ton about eating healthy. I can’t claim to eat wisely all the time, but I do try to stay away from certain, harmful things just in general and one of those things is processed food (i.e. food with ingredients I can’t pronounce).

Enter: Lavash bread.

A Mediterranean flat bread with a long history, Lavash bread usually only contains three ingredients: flour, water, and salt. I buy mine from our local produce market.

When made correctly, the final product is a flat, sturdy, oblong bread that is perfect for wraps, and this wrap is one of my favorites.

Here’s what you’ll need…


  • 1 Lavash wrap (12-14 inches long; cut off excess or make into two mini-wraps if desired)
  • 5 oz can of tuna (I used Bumblebee solid white in water)
  • 1-2 TB mayo (or sub sour cream/creme fraiche/Mexican crema/mascarpone)
  • 2-3 TB pine nuts
  • 2-3 TB chopped parmesan cheese (from the wedge)
  • 1/2 to whole small avocado
  • 1 C lettuce (the greener the better!)
  • salt and pepper (to taste)


The Lavash

Unfold a lavash wrap on a flat surface and set aside until you are ready to assemble the wrap.

The Tuna

Open and drain a 5oz can of tuna. You can use any protein you’d like her (chicken, beef, pork, tofu), but I think tuna works best in this recipe. Add the tuna, mayo, salt, and pepper to a small mixing bowl and set aside.

The Cheese

Break off small pieces of cheese by gently sticking the sharp end of a knife through the rough edges of the wedge of parmesan cheese. If the chunks are still too large, cut them down until they are in about 1/2″ around.

Mix it Up

Add the cheese and pine nuts to the bowl of tuna and mix until all ingredients are fully combined.

Layer it Up

To assemble the wrap, just layer it up!

First the tuna mixture….

Then the lettuce…

Then the avocado.

Wrap it Up

All that’s left is for you to roll up your wrap, making sure to pull the ends in at both sides.


Then cut it in half and chow down!

I had this wrap for lunch today and it was AH-MAZING! Here’s to the yummy use of Lavash bread and the variations of this wrap ya’ll will come up with on your own!

Until Next Time My Friends,

S. Taylor

The Taylor of All Trades

Protein and Greens Omelette – A Hearty and Clean Meal for One

I love green veggies. I mean, I REALLY love green veggies. My two favorite green veggies are asparagus and broccoli…add them to an omelette and you’ve got heaven on a plate. Plus, this particular omelette has got it all…veggies, protein, healthy fats, good carbs…yup, it’s a winner!

Now, this recipe is for a single serving omelette, but you could easily turn it into a party-pleasing frittata or quiche.

So, what do we need?

Tools and supplies:

  • Cutting board
  • Knife
  • Small, non-stick pan
  • Spatula


  • 1 Nob of butter (Kerrygold is best)
  • 1-2 Tsp extra virgin olive oil (if needed)
  • 2 eggs (or 3-5 TB egg whites)
  • 1 C chopped broccoli
  • 1 C chopped asparagus
  • 5 button mushrooms (cleaned, de-stemmed, and sliced)
  • 1/4 C mozzarella cheese
  • 1/4 C pine nuts
  • 1/2 a medium avocado
  • Salt and pepper to taste


1. Prep and gather all ingredients.

2. Melt nob of butter over medium heat in non-stick pan.

3. Sautée mushrooms with salt (to taste, I use a pinch) until browned, stirring occasionally (between 5-10 minutes. I like mine really crispy, so I let them go the full 10 minutes).

Remember, mushrooms go through three distinct phases when they’re being cooked…

Slimy (releasing all their moisture)

Spongy (moisture is cooking off, slightly browned, but not yet crunchy-crispy)

Crispy (very little moisture left, edges are nice and crunchy)

At this point, if you need to add more moisture to finish sautéing the rest of the ingredients, go ahead and do so. I use 1-2 Tsp extra virgin olive oil for the flavor, but you can use any kind of fat you’d like.

4. Add your greens and a pinch of salt and pepper to the pan and stir until fully coated and al dente (about 2 minutes, longer if you like your greens soft)

5. Add your pine nuts to the pan and stir until fully combined (like, 30 seconds).

6. Add your eggs (or egg whites) to the pan (try to get even coverage) and give it one last pinch of salt and pepper.

NOTE: I prefer egg whites since there are 3 other types of fats in this recipe.

Let your omelette cook through (about 4-6 minutes), then flip it over. It will only need a minute or two on that second side.

7. Plate up your omelette and add the finishing touches.

Mozzarella cheese, and…


And as a final, optional (but highly recommended) step, have your 3 year-old inspect your handiwork before you dig in. I promise the compliment she gives you will make your omelette taste even more divine!

And that’s it!

I’m not exaggerating when I say I could eat this omelette every single day of the week (because I practically do, guys, like, literally). It’s hearty and clean and, ohmuhgosh, SO.STINKIN.GOOD.

Until Next Time My Friends,

S. Taylor

The Taylor of All Trades