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Pita bread rolls with different fillings

Lavash Rolls with Different Fillings

Lavash rolls — a culinary masterpiece in minutes. Lavash rolls with different fillings will dress up any celebration! Guests will be glad of a treat like this, which never goes out of style. Here are three kinds: with mushroom, cottage-cheese, and crab fillings.

sharlis

Recipe author

Pita bread rolls with different fillings

Composition / ingredients

Servings:

Lavash thin

1.5

Cottage cheese

100

Hard cheese

100

Sour cream

100

Dill

Salt

Chicken eggs

Crab sticks

Mayonnaise

Green onion

Garlic

Hard cheese

Champignons

Processed cheese

100

Mayonnaise

Onion

Parsley

Ground pepper mixture

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 63 % 22 g

Carbohydrates 11 % 4 g

228 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make lavash rolls with different fillings? With scissors, cut three rectangles about 8 by 12 inches (20 × 30 cm) from the lavash. While you work, keep the lavash in a bag so it doesn't dry out.
Step 2:

Make the filling for the first roll. You'll need hard cheese (100 g), cottage cheese, sour cream, dill, and salt. Grate the cheese on the coarse side; wash and chop the dill.
Step 3:

In a bowl, combine the cottage cheese, cheese, dill, and sour cream, salt it, and mix.
Step 4:

Cut a piece of parchment, lay a sheet of lavash on it, and spread the filling, distributing it evenly over the surface.
Step 5:

Roll the lavash up, then transfer it along with the parchment to a baking dish. Sprinkle with cheese and dill and bake for 7 to 10 minutes at 325°F (160°C).
Step 6:

The first roll is ready!
Step 7:

Make the filling for the second roll. You'll need crab sticks, scallions, eggs, garlic, and mayonnaise (4 tablespoons). Chop the crab sticks and scallions.
Step 8:

Hard-boil the eggs, cool them in cold water, peel, and grate.
Step 9:

Lay a sheet of lavash on parchment and spread it with a thin layer of mayonnaise. Spread the eggs and crab sticks on top, brush lightly with mayonnaise again, and sprinkle with scallions and minced garlic.
Step 10:

Roll it up and refrigerate for 20 minutes.
Step 11:

Make the third roll. For the filling you'll need fresh champignons, onion, parsley, processed and hard cheese (50 g), salt, a pepper blend, and mayonnaise (4 tablespoons). Wash the mushrooms and chop them finely. Finely chop the onion and parsley too.
Step 12:

Heat a little vegetable oil in a skillet, add the mushrooms, the chopped white onion, salt, and the pepper-blend seasoning, stir, and fry until done, stirring — about 10 minutes.
Step 13:

In a bowl, mix the grated processed and hard cheese, chopped scallions, and mayonnaise.
Step 14:

Mix the mushrooms into the cheese mixture.
Step 15:

Spread the filling over the lavash.
Step 16:

Roll the lavash up. The third roll is ready.

Lavash rolls with different fillings are a party appetizer for every taste.
How do you choose good lavash? First, check the production date on the package — don't buy expired baked goods. Fresh lavash should smell pleasant. Look closely to make sure there are no spots or signs of mold.
It's better to make mayonnaise yourself — tastier and healthier. See the interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing, but sour cream or plain yogurt — on their own or mixed with mayonnaise in any proportion you like; that cuts the dish's calories.
How do you buy crab sticks the right way? Always check the expiration date. Surimi (minced white fish) should be first on the ingredient list. Important! Don't buy them if there's frost on them — a sign they've been refrozen. Fresh sticks should have no gray or yellow spots, be springy, and slightly moist. If they're sticky, they've gone bad.