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Pita bread roll with chicken and cheese

Lavash Roll with Chicken and Cheese

A simple, tasty, and festive appetizer! Chicken and cheese are the basis of all sorts of salads; they pair well with many other ingredients, make a dish's flavor rich and bright, and make the dish itself filling. And when you wrap them in Armenian lavash, you get an original appetizer that not only wins many over with its taste but also pleases the eye with its look and presentation. A lavash roll will not only round out lunch or dinner on an ordinary weekday but also dress up a holiday table.

Snezhana

Recipe author

Composition / ingredients

Servings:

Thin lavash

Chicken breast

200

Hard cheese

100

Onion

Mayonnaise

Pickled cucumbers

Walnuts

Salt

Herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 12 g

Fats 46 % 13 g

Carbohydrates 11 % 3 g

174 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a lavash roll with chicken and cheese? This appetizer comes together very quickly, in literally 15 minutes, if the ingredients are prepared ahead. Rinse the chicken breast under running water and boil it in salted water. About 20 minutes from when the broth comes to a boil is enough if the piece of meat is small. You can use meat from any other part of the chicken too; the main thing is to separate it well from the bones.
Step 2:

Let the chicken breast cool and cut it into small pieces. Grate the hard cheese or chop it finely with a knife.
Step 3:

Add pickled cucumbers to the appetizer's ingredients. They give the filling a savory kick and a pleasant tang. Cut the pickled cucumber into cubes.
Step 4:

Walnuts improve the appetizer's flavor and make it more refined and pleasant. Wash the shelled walnuts and dry them in the oven, the microwave, or a dry skillet without oil. Finely chop them with a knife or crush them with a rolling pin.
Step 5:

Wash the fresh dill and parsley, dry them on a paper towel, and cut them with a knife.
Step 6:

Peel the onion and cut it into cubes.
Step 7:

Put all the prepared ingredients in a deep bowl or blender and grind them. The mixture shouldn't become mushy, though - you should still be able to feel small bits of nuts and the other ingredients in the roll's filling.
Step 8:

Dress the roll filling with mayonnaise. If the filling doesn't taste salty enough, add salt to taste and mix.
Step 9:

Unroll the thin Armenian lavash on a flat work surface. The lavash can be a large rectangle or a small round - either way you'll roll it up. If the lavash is fresh, soft, and moist enough, you can spread the filling on it right away, distributing it evenly over the whole surface. If the lavash has been sitting at home for a few days, it's probably dried out; it still works for this appetizer, but you'll need to moisten it with mayonnaise.
Step 10:

To do that, carefully unroll the lavash so it doesn't tear, apply a thin layer of mayonnaise, let it soak in, and spread on the filling. Roll the filled lavash into a roll. Wrap the lavash roll in plastic wrap and put it in the fridge for half an hour so the roll takes the right shape.
Step 11:

Serve the lavash roll with chicken and cheese. Enjoy!

How do you choose good lavash? First, check the production date on the package. Don't buy expired bread. Fresh lavash should smell pleasant. Look it over carefully to make sure there are no spots or signs of mold.
It's better to make the mayonnaise yourself - it's tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like - this will cut the dish's calories.