The first time we had this popular Lebanese street-food snack was at a wedding in Beirut and we’ve been craving ever since. Usually on a warm pita, we swapped it out for a gluten-free rice tortilla but you could do just as well with any flatbread. The trick is keeping the bread warm and soft, not crispy.

1 gluten-free rice tortilla
1 tablespoon of za’atar spice mix
2 tablespoons of olive oil
Dash of sea salt

Salad topping:
1 head of romaine, thinly sliced
1 persian cucumber, peeled and sliced

1 small tomato, chopped
Handful of chickpeas
Juice of 1 small lemon

In a small bowl, combine olive oil and za’atar spice until forms a paste. In a separate bowl, combine salad ingredients and dress with lemon juice. Put a shallow pan over a low heat. Place tortilla or pita on saucepan with no oil. Keep flipping tortilla until warm but not toasted or crispy. Once warm, spread spice paste evenly over tortilla. Remove from pan and top with salad mix. Roll immediately and enjoy!