This post contains an affiliate link. If you purchase an item from one of the links below, I receive a small commission.

Pumpkin season is in full swing! I recently had California Lavash reach out to prepare a pumpkin recipe using their lavash bread. Whenever  I think of pumpkin, I automatically assume sweet. However, after seeing so many people use pumpkin as a savory ingredient, I decided to challenge myself and give it a shot.

California Lavash

First things first, I want to share a bit about California Lavash. If you’re new here, I first found their product when my Costco was selling their mini lavash. I was hooked! Unfortunately, my Costco stopped carrying them, so I have now had to hunt for their original lavash wraps at other stores. If you want to see which stores around you carry their product, you can use the store locator on their website.

I’ll be honest, when I first saw the macros on the traditional lavash wraps, I was a little disappointed. Their mini lavash were higher in protein and had less carbs, while their traditional wraps are the opposite (Macros for 1 full wrap are 1F/27C/4P, 130 calories). However, I found that the higher carb/less protein wrap works really well for me. When I used the minis, I would have to scale back on my protein portions, but now I can eat more chicken, deli meat, or whatever I’m stuffing into my wrap that day.

Their lavash are made with real ingredients you can pronounce. Plus they are vegan, non-GMO, and have no artificial preservatives. Because of the lack of preservatives, these wraps are best kept in the fridge. You can also easily freeze them, and they take just minutes to thaw out on the counter. Whenever I head to the store to pick up some of their products, I buy a bunch and store some in my freezer so I have some on hand for a while.

The Recipe

But now back to that savory pumpkin! The recipe begins with some cooked and shredded chicken. I made mine in the crockpot, but you could use rotisserie chicken or even canned. The macros below are with rotisserie chicken breast. To the chicken, you’ll add 40 g of pumpkin puree, some chili powder and cumin, and 20 g of diced green chiles. This mixture is so tasty and has a lot of flavor from the spices.

To build your crunch wrap, you’ll first spread your California Lavash wrap with a wedge of Laughing Cow cheese. I used swiss, but their pepper jack variety would be super delicious, too! Then you’ll add the chicken/pumpkin chili mixture. Top with some diced avocado and fresh cilantro, if desired. The macros below are for 30g of avocado, but you can scale back if you want less fat.

Then you’ll fold your crunch wrap into a hexagon shape and either use an air fryer to crisp it up or a super hot pan. I am personally a big fan of this air fryer, and I think it makes all the difference in the texture of the lavash. Once it’s cooked, slice it in half and enjoy! You can also dip your wrap into some sour cream or salsa, but I found it was creamy enough with just the pumpkin.

I know, I know. This might all sound really odd to some of you. I was hesitant, too, but the pumpkin really just adds creaminess to the wrap and pairs really well with the spices. I got the inspiration from pumpkin chilis I’ve seen floating around on the internet, and I promise it works. My husband was pretty skeptical, too. When I prepared one for him, he immediately asked me to make him another one! I think you’ll love it too (and promise you really can’t taste much, if any pumpkin!).