Crispy Mushroom, Leek and Cheddar Lavash Rolls

Wash, trim, and finely chop the vegetables and grate the dairy on a cutting board before starting any cooking.

Place a wide skillet over medium heat and melt 1 ³/₄ tsp Butter together with ³/₄ tbsp Olive oil extra virgin.

Add 75 gr Leek to the skillet and sauté for 3 to 4 minutes until softened and translucent.

Add 130 gr Cultivated mushrooms to the skillet and cook for 5 to 6 minutes until their released liquid completely evaporates.

Stir in 1 clove Garlic, 1 tsp Dried Thyme, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder, cooking for another 30 seconds.

Remove the skillet from the heat, allow it to cool for 2 minutes, then fold in 60 gr Cheddar cheese until evenly combined.

Unroll 1 ¹/₄ pieces Lavash on a clean surface, distribute the warm filling along one side of each sheet, fold in the edges, and roll up tightly.

Heat a dry non-stick skillet over medium heat, place the rolls seam-side down, and toast for 2 to 3 minutes per side until golden, crispy, and the filling is melted.