You can neatly and beautifully roll up a lavash roll with any salad you like. There's no rule carved in stone here, except for one: the mixture shouldn't be too juicy, or the flatbread will get soggy. That's especially bad if it's meant specifically as a snack — that is, it won't be eaten right after making, but a few hours later.
The five most commonly used ingredients in lavash salad recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Thin lavash | 277 | 9.1 | 1 | 56 |
| Hard cheese | 366 | 24.1 | 29.5 | 0.3 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Cucumbers | 15 | 0.8 | 0.1 | 2.6 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
But making it too dry isn't good either. First, in that case the filling may fall out. Second, combined with the equally dry lavash, it won't turn out very tasty.
Different salad recipes in lavash show off their fillings and their presentation. But there are several ways to shape this dish. That is, you can roll the lavash into: a roll, an envelope, a triangle, a pouch, or assemble it as a layered snack cake.
For a roll, the lavash is laid out in one layer, with the filling on top leaving 3–4 cm margins from the edges. These margins can be moistened with water so they don't come open, lie tight against each other and stick together. Once assembled, the roll is cut into serving rounds 1.5–3 cm thick or more. It's meant to be served on a festive table — on a platter.
For serving individual portions, it's better to make envelopes or pouches (like the ones made for shawarma). It barely matters whether the filling is crumbly or not. If the envelope is folded correctly, nothing will fall out of it.
The five fastest salad recipes in lavash:
| Name of the dish | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| Green roll | 5 min | 141 | +15 |
| Lavash roll with canned fish and cucumber | 10 min | 173 | +42 |
| Lavash roll with Korean carrots | 10 min | 263 | +83 |
| Tuna rolls in lavash | 15 min | 212 | +31 |
| Salad in lavash with feta cheese | 15 min | 93 | +80 |
The most popular fillings for salad in lavash among home cooks today: crab sticks, sweet canned corn, boiled eggs, sausages, Korean-style carrots, lettuce leaves, tomatoes, cheese, fresh herbs. Although it all depends on taste and food preferences.
Tip: it's better not to store the salad in lavash too long — eat it the same day, a few hours after making.