Sulguni Scramble in Lava Wrap with Mixed Vegetables

In a bowl, lightly whisk the eggs with Greek yogurt, then add a pinch of salt and black pepper.

Heat a non-stick skillet over medium heat and pour in the egg mixture.

Cook the scramble for 1–2 minutes, stirring constantly with a spatula until tender and creamy.

Add the grated sulguni cheese and stir until partially melted.

Julienne the cucumber and bell pepper into thin strips, and finely chop the herbs.

Place the hot scramble onto the lavash, add the vegetables and herbs, then roll it up tightly.

Optionally, crisp the wrap in a dry skillet for 1 minute on each side until lightly golden brown.