Lavash with filling
Description
A delicious appetizer for any gathering. I love the combination of mushrooms and greens most of all, but I also use ground meat fried with sour cream, whole pieces of chicken, and vegetable fillings, for example, pepper, tomatoes, and cucumber. To keep the lavash from being dry, you must spread it with mayonnaise, ketchup, or any other sauce to taste. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. I rinse the fillet, then put it in a pot, cover it with water, and put it on the heat. After it comes to a boil, I reduce the heat, add salt, and simmer for 30–35 minutes. When the fillet is done, I transfer it to a plate and let it cool.
- 2
Step 2
2. Hard cheese (you can use any kind, even processed cheese) — grate on the coarse side of a grater.
- 3
Step 3
3. I take the lavash out of the package, lay it on a flat surface, and unfold it.
- 4
Step 4
4. I crumble the chicken fillet by hand into small pieces and spread them evenly over the entire surface.
- 5
Step 5
5. On top of the chicken I sprinkle grated cheese and pepper it lightly; I dot mayonnaise over the entire surface of the lavash (so the lavash isn’t dry).
- 6
Step 6
6. I roll everything into one tight roll, carefully so the filling doesn’t fall out at the edges, then cut the roll into pieces of any shape.
- 7
Step 7
7. I put a frying pan over the heat, pour in a little vegetable oil, and fry the lavash pieces over medium heat until golden brown on both sides.
- 8
Step 8
8. I place the finished pieces on a plate.