Serves 4 /This sandwich keeps well from morning to lunch, but because avocados tend to brown and turn mushy, assemble it no more than six hours before you plan to eat it. Lavash is a thin, flat bread (sometimes crisp, sometimes soft) popular in Mediterranean cooking; sheets may be extremely large and irregular. Just turn the sheet so that the long end is facing you, and cut in half to form two rectangles that are roughly the right size.
Roasted Red Pepper Spread
1 (6-ounce) jar roasted red peppers
2 tablespoons tomato paste
1-2 cloves garlic
½ teaspoon dry mustard
1/4 teaspoon smoked paprika (optional)
½ teaspoon white vinegar
2 (8×11-inch) soft lavash, or 2 large spinach tortillas
1 1/2 cups arugula leaves
1 small avocado, sliced
6 ounces sliced roasted chicken or turkey breast
1. Drain peppers and pat dry. Put all red pepper spread ingredients in a food processor. Process until smooth, scraping down sides as necessary.
2. Place one lavash or tortilla on a cutting board, 8-inch side facing you. Spread half of red pepper mixture over entire surface. Leaving a 2-inch border at top 8-inch side, scatter half the arugula over spread; then lay out half the avocado slices, followed by half the turkey. Roll up sandwich away from you, as tightly as possible. Repeat with remaining ingredients. Use a serrated knife to cut in half.
PER SERVING: 217 cal, 5g fat (4g mono, 1g poly, 1g sat), 7mg chol, 10g protein, 15g carb, 4g fiber, 514mg sodium
