These tuna flatbread lavash rolls come together in minutes, make the perfect bite-sized appetizers, and also work great as a light lunch or dinner if you serve them with a bit more salad on the side.
This recipe is super simple and satisfying, and best of all, it’s flexible. You can switch up the greens, add more herbs, or throw in healthy extras like sliced cucumbers or grated carrots if you want to bulk it up a bit more.
What You’ll Need
This recipe makes about 20 bite-sized pieces, or 2 lunch-size wraps if you slice it in larger portions. You’ll need:
- 1 large lavash flatbread
- 1 can of tuna (in water, drained)
- Greek yogurt + Dijon mustard for the creamy base
- Dried dill, salt, pepper
- A handful of salad leaves (arugula, romaine, spinach or whatever you have in your fridge)
How to Make Tuna Lavash Rolls
Start by mixing your tuna with Greek yogurt, Dijon mustard, dried dill, and some salt and pepper. Stir until smooth and creamy. Taste and adjust – add more mustard if you like a stronger kick, or more yogurt if you want it lighter.
Also, if you feel your tuna mix is too thick, add more yogurt – I prefer my filling to be a bit on the thinner side, so I can spread it more easily.
Lay your lavash bread flat and spread the tuna mixture evenly all over, leaving about an inch clean along one edge so it seals better when you roll.
Scatter a handful of salad leaves across the surface or place them in two thick rows a couple of inches apart. Then, starting from the side opposite the clean edge, roll your lavash flatbread tightly into a log.
Use a sharp knife to cut it into bite-sized rounds. You should get about 20 if you’re working with a large lavash sheet. Serve right away or chill for a few hours if you’re making them ahead.
Why You’ll Love These Lavash Rolls
- Takes 10 minutes or less to make
- High in protein and full of healthy ingredients
- Doubles as an appetizer or a meal
- Uses pantry staple ingredients that you’re likely to have at home.
- Perfect for parties, lunches, or meal prep
Tips for Success
- Use a soft lavash so it rolls easily without cracking
- Don’t overfill – a thin, even layer works best
- Use a serrated knife to slice cleanly without squishing the rolls
- Add-ins: thin cucumber slices, shredded carrots, or avocado work beautifully
- Store rolled (unsliced) in cling wrap to keep fresh for later slicing
📌 Tuna Flatbread Lavash Rolls (Recipe Card)
Ingredients (Makes ~20 bites)
- 1 large sheet of lavash bread
- 1 can (5 oz) tuna in water, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon Greek yogurt
- ½ teaspoon dried dill
- Salt and pepper, to taste
- 1 cup salad leaves (spinach, arugula, or mixed greens)
Equipment
- Mixing bowl
- Spoon or spatula
- Sharp knife
Instructions
- In a bowl, mix tuna, mustard, yogurt, dill, salt, and pepper until creamy.
- Lay lavash flat and spread tuna mixture evenly, leaving a 1-inch border on one end.
- Sprinkle salad leaves evenly over the top or in two thicker rows.
- Roll tightly from the filled side toward the clean edge.
- Slice into 20 bite-sized rounds using a sharp or serrated knife.
- Serve immediately or store wrapped in the fridge for later.
