Lavash roll

Description

Perfect for the table and with drinks. Making a "Mimosa" lavash roll is so simple that you'll end up making it not only for holidays but also for everyday weekday lunches. There are slightly fewer ingredients than for "Mimosa" salad, but the roll is just as tasty in flavor. Let's get started. It can be served warm or chilled.

Instructions

1. 1

   Step 1

   First, boil the eggs. Cool them under cold running water. Peel them.

2. 2

   Step 2

   Grate the eggs on a fine grater. Set them aside for now.

3. 3

   Step 3

   Now take the canned tuna out of the jar, place it on a plate, and mash it with a fork.

4. 4

   Step 4

   Lay three lavash flatbreads side by side. Spread mayonnaise on top of each lavash sheet—not thickly; literally 1–2 tablespoons per lavash.

5. 5

   Step 5

   Now spread the grated eggs evenly over the entire surface of one lavash.

6. 6

   Step 6

   For the second layer – coarsely grated cheese.

7. 7

   Step 7

   For the third layer — canned tuna.

8. 8

   Step 8

   Now roll the first lavash sheet into a tube first.

9. 9

   Step 9

   Place the rolled first lavash on the edge of the second and roll it up, as if wrapping it in the second lavash.

10. 10

    Step 10

    Similarly, now wrap the second lavash sheet with the first one inside in a third lavash, with canned tuna. Work carefully so the filling does not fall out.

11. 11

    Step 11

    Wrap the finished Mimosa lavash roll in plastic wrap or place it in a cellophane bag. Refrigerate overnight so the roll absorbs the flavors well.