INGREDIENTS

• 4 Atoria's Family Bakery Traditional Lavash Wraps
• 6oz Gold Potatoes (thinly sliced into rounds)
• 1 Lemon
• 1/2 Cup Fresh Ricotta
• Sweet Pea Pistou (Extra Virgin Olive Oil, Peas, Spinach, Parmesan, Garlic)
• 1 Tsp Red Chili Flakes
  
• 4-5 Sprigs Fresh Dill
• 5oz Baby Arugula

DIRECTIONS

1. Heat the oven to 400°F. In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the potatoes in a single layer, season with salt and pepper, and cook, turning once, until starting to soften, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.
2. On a sheet pan, place the Lavash wraps side by side and brush the tops lightly with oil. Bake the flatbreads until lightly toasted, 1 to 2 minutes. Remove from the oven.
3. Zest and juice the lemon, keeping the zest and juice separate. The juice will be divided between the ricotta and the salad. Set aside the zest for garnish. In a small bowl, stir together the ricotta and 1 tablespoon lemon juice. Season to taste with salt and pepper.
4. Carefully spread the sweet pea pistou evenly over the Lavash wraps, leaving a ½-inch border around the edges. Arrange the potatoes in an even layer, dollop the ricotta all over, and sprinkle with as many chili flakes as you like. Bake until the Lavash wraps are crisp, the potatoes are lightly browned, and the ricotta is melted, 8 to 10 minutes. Transfer to a cutting board and cut into squares.
5. Strip the dill fronds from the stems. Set aside for garnish. In a medium bowl, toss together the arugula, 1 tablespoon lemon juice, and 1 tablespoon oil. Season to taste with salt, pepper, and more lemon juice and oil as desired.
6. Transfer the flatbreads to individual plates and garnish with the lemon zest and dill. Serve the salad on the side.

NUTRITION

Serving Size: 2 Servings, 800 calories per serving

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