Main Page
Fast and tasty
Snack pita bread rolls

Crispy Lavash Snack Rolls

Short on time? Whip up this simple appetizer — your guests will love it! I'd like to show newlywed cooks how to stretch a single chicken to feed a family of four across more than one meal. I already know what I'm making tomorrow, so late tonight I take a frozen chicken out of the freezer and set it out to thaw overnight.

In the morning, I rinse the chicken well and cut it into the pieces I need. The legs go into these lavash snack rolls for a mid-morning meal, the breast becomes garlic-and-lemon-marinated chicken for dinner, and I bag up the rest and put it back in the fridge (tomorrow I'll turn it into soup or a salad).

Anahit

Recipe author

Composition / ingredients

Servings:

Eggs

Tomatoes

Thin lavash (Armenian)

Hard cheese

200

Chicken legs (ham or sausage also work)

400

Fresh herbs (mixed, a large bunch)

Garlic

Salt

Ground black pepper

Egg whites (for brushing the lavash sheets)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 12 g

Fats 19 % 9 g

Carbohydrates 55 % 26 g

235 kcal

GI: 4 / 0 / 96

Cooking method

Cooking time: 20 min

Step 1:

The ingredients.
Step 2:

Rinse the chicken.
Step 3:

Cut it into pieces.
Step 4:

Grate the cheese and chop the herbs and garlic.
Step 5:

Chop the boiled chicken and the eggs.
Step 6:

Mix everything together.
Step 7:

Cut the lavash.
Step 8:

Cut it into triangles.
Step 9:

Add the filling.
Step 10:

Roll into logs and fry.

Grate the cheese and garlic and finely chop the herbs. Put them in a bowl and mash them together a little. Add the chopped meat, boiled eggs, and tomatoes (in my case, I swapped the tomatoes for shredded sauerkraut, going by the "use what you've got" principle). Mix well and drizzle in a little vegetable oil to bind it. Cut the lavash into triangles and place the filling on the wide end. Brush the loose edge of the lavash with egg white and roll it into a log. Fry over medium heat in vegetable oil until golden. Serve with a chilled matsun soup (matsun is a tangy fermented-milk drink) and fresh herbs.