Lebanese Markouk is an extra-large, paper-thin flatbread that makes a jumbo sandwich wrap! Fill it with any of your favorite vegetables, spreads, and proteins for a healthy on-the-go lunch.
Howdy Partner 🤠
I don’t know why I just had the sudden urge to sound southern, but there you have it…
Anyway, let’s cut to the chase here.
It’s an insanely large, ridiculously thin Middle Eastern flatbread. Which is why I’m using it for my sandwich wrap.
This mega-wrap has hummus, fresh greens, and veggies galore, all packed into markouk. Each bite delivers the crunch of vegetables and the creaminess of hummus. Fresh herbs add a little excitement to each bite. You can swap the tomatoes and cucumber for other crunchy vegetables you enjoy raw, like celery or bell peppers.
To find such a special ingredients as makouk, you’ll have to take adventure to the Middle Eastern grocery store or across the country to a Lebanese bakery (I did the former, haha).
What is Markouk?
If a pita bread fell on the road and an 18-wheeler truck ran over it, it would turn into Markouk…minus the tire marks. Learn all about it here.
Filling Ideas for Markouk Wrap
You can use Markouk to make any kind of wrap with any fillings you like. Here are two of my favorites:
- Turkey & Cheese Rolls: In a bowl, mix together 1 cup mayo, 1/4 cup mustard, and 1/4 cup relish. Spread all over the surface of the markouk. Place slices of turkey all over the Markouk followed by sliced cheese. Roll the Markouk up into a log and slice like a sushi roll!
- Jumbo Breakfast Burrito: Layer scrambled eggs in a row in the center of the markouk. Add sautéed tomato and pepper. Top with sliced avocado, lime juice, salt, and pepper. (optional: add cheese).
- Large, but light. It may look big, but remember, markouk is paper-thin. You’re just barely filled with carbs.
- Versatile. Wraps are my favorite way of using up odds and ends in the fridge. So this recipe is really just a blueprint for other other possibilities!
- Fill it UP. You’ll open the markouk all the way in a large circle (ignore my photos where it’s in a half-moon), and really pile those fillings high. You can really pack these wraps with more filling than you think, so be generous.
- Add some pickles! If I could go back and make this again, I’d add pickled red onions (cuz they’re pretty and pink!), but you can add any pickled you have. It would add a nice sharpness.
More Recipes with Markouk
Chicken-Sumac Rolls (via CookPad)
Beef & Pistachio Kebab Wraps (via Food Network)
Markouk Veggie Wrap
- 1 markouk
- 1 cup roasted red hummus
- 2 english cucumber sliced
- 2 heirloom tomato thinly sliced
- 5 oz spinach leaves
- 1 large carrot shredded
- 1 - 2 avocado sliced
- chopped fresh herbs: mint, parsley, or cilantro
- kosher salt to taste
- freshly ground black pepper to taste
- extra-virgin olive oil
- Open the markouk, and evenly spread the hummus all over.
- Add cucumber, tomato, spinach, carrot, avocado, and herbs to the markouk. Season with salt and pepper. Drizzle with olive oil.
- Fold the over the left and right sides of the markouk. Starting from the bottum, roll the markouk up!
Nasturtium: For a peppery kick, add a few nasturtium leaves.
Pickled Yellow Beans: For color & brightness, add a handful or 2 of pickled yellow beans.
Did you make Markouk Vegetable Hummus Wrap? Let me know how it turned out and leave a comment below!