When I was a kid I used to take lavash bread, stuff it with leftovers like kababs or goosht koobideh, add some Iranian pickles and Tapatio to the wrap and call it an Iranian burrito. I am, after all, a hyphenated Californian-Iranian.
This wrap is the grown up version: a griddled whole wheat tortilla takes the place of lavash, a garlicy yogurt sauce replaces the tapatio, and the filling is all sabzi khordan, egg, and sausage. They’re easy to make and even easier to eat.
1 cup Greek yogurt
2 tablespoons lemon juice
1 small garlic clove, grated
2 tablespoons olive oil
1 pound lamb sausage, preferably merguez, casings removed
4 large whole-wheat flour tortillas
1/4 red onion, thinly sliced
8 Iranian pickled cucumbers, thinly sliced crosswise on the diagonal
3 cups basil and/or mint leaves
1. Bring a medium pot of water to a boil. Add eggs and cook 8 minutes. Transfer to a bowl of ice water with a slotted spoon; let cool. Peel eggs, then slice each crosswise into 4 pieces.
2. In the meantime, mix yogurt, lemon juice, and garlic in a small bowl; season with salt.
3. Heat oil in a large skillet over medium-high. Add sausage and press down on it with a wooden spoon to flatten; cook, undisturbed, until browned underneath, about 5 minutes. Turn sausage over; break into smaller pieces with spoon. Cook until cooked through and crisp, about 5 minutes. Transfer sausage to a bowl. Reserve skillet.
4. Lay out tortilla on a work surface. Spread 1/4 cup yogurt sauce over each, leaving a border. Top with sausage, dividing evenly. Top each with 8 egg slices in a single layer, then with red onion, pickles, and mint. Fold in 2 sides of tortilla and starting at an unfolded edge, roll up tightly.
5. Set reserved skillet over medium heat and cook 2 wraps until golden brown and starting to crisp underneath, about 3 minutes. Turn over and cook until golden brown on the other side. Transfer to a cutting board. Repeat with remaining wraps. Cut wraps in half crosswise and serve.