Salad in Lavash with Korean-Style Carrots
Description
Suitable for both holidays and everyday meals. You can use boiled or fried chicken breast — perhaps you have leftover chicken from yesterday. The fillet can be warmed up or used cold. Spread cheese on the lavash, add the carrots and lettuce, then the chicken, wrap it up, and enjoy. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Start with chicken breast. Slice it into cutlets and pound them well on both sides. Cut the pounded meat into small pieces and lightly pan-fry (for a few minutes) in a little vegetable oil. Then add mayonnaise and ketchup to the meat, cover the pan with a lid, and cook until the chicken is done, about 15 minutes.
- 2
Step 2
Spread the surface of the lavash with processed cheese.
- 3
Step 3
Now spread the filling, arranging it so the lavash will be easy to roll up afterward.
- 4
Step 4
Place thinly sliced fresh cucumber on the lettuce leaves. The thinnest strips are easiest to make with a vegetable peeler.
- 5
Step 5
Place Korean-style carrots on top of the cucumber.
- 6
Step 6
Place the chicken pieces on the carrot. Lay the main portion of the meat in a strip, positioned so that when you roll it up, the meat ends up in the center. Spread the remaining chicken 5–7 cm from the first meat strip to form another layer of meat.
- 7
Step 7
Fold up the bottom edge of the lavash, which is best left without filling.
- 8
Step 8
And then simply roll it up like a roll.