Lavash roll with meat and eggs is an excellent alternative on the festive table to a variety of sandwiches, canapes, baskets … It is perfect for any occasion, and will help out in many everyday situations.
Content:
- Tips for preparing and serving snacks
- Ingredients
- Step by step cooking
- Video recipe
Such an appetizer can become the main course for breakfast or dinner, because includes tasty, satisfying and healthy ingredients - meat, eggs, vegetables. The lavash itself is considered a unique product, because under the influence of mayonnaise in just a few minutes it turns from a dry flatbread into the most delicate, soft bread, which completes the amazing taste of the roll.
Tips for preparing and serving snacks
You can cook pita bread with absolutely any product, and it will not take a lot of time and labor costs, of course, only if you do not need to specially prepare products for the filling in a special way. For the preparation of everyday snacks, they usually use what is in the refrigerator, where sometimes there is nothing? Well, for a festive occasion, you can use noble varieties of fish, red caviar, etc.
Many people ask themselves a question - how to "capitalize" a lavash roll? It is very simple to form rolls, and with any filling. The main thing is to serve them beautifully, namely, to cut off the unlubricated edges of the roll, cut into beautiful rings no more than 1.5 cm thick and put on a dish. Another option for serving is to cut the pita bread also into rings, but already larger, about 7 cm each, which are placed in portioned glasses. The second option looks much more interesting and unusual. I would like to note that you should never freeze a ready-made lavash roll, because when thawing, it will get wet and sour.
- Caloric content per 100 g - 204 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Thin Armenian lavash - 1 pc.
- Chicken leg - 1 pc.
- Korean carrots - 200 g
- Eggs - 2 pcs.
- Mayonnaise - 150 ml
- Refined vegetable oil - for frying
- Salt to taste
- Black pepper hammers - to taste
Cooking pita roll with meat and eggs
1. Dip the eggs in a saucepan with cold water, add a little salt and cook hard. Salt is necessary so that if the shell bursts, the protein does not leak out of it. Then peel and cut the eggs into cubes, like for an Olivier salad.
2. Wash the chicken leg. Separate the meat from the bone and cut it into pieces no more than 2 cm.
3. Heat a frying pan with vegetable oil and send chicken meat to fry. Fry for the first 10 minutes over high heat, stirring occasionally to keep all the juice in the meat. Then reduce the temperature to medium, salt and pepper and fry the meat until cooked through.
4. Place the fried meat, boiled eggs and Korean carrots in a container. You can cook Korean carrots yourself.
5. Pour mayonnaise on the food.
6. Stir the filling well to distribute all the ingredients evenly.
7. Spread the lavash on the table and spread the filling evenly in a thin layer.
8. Roll the pita bread into a roll.
9. Wrap the roll with cling film and refrigerate for 1 hour. After that, free it from the film, cut into portions, put on a dish and serve. I recommend slicing pita bread just before serving, otherwise it will weather and lose its shape.
See also the video recipe: Lavash roll with chicken and cream cheese.
