Lavash Chicken Rolls with Yogurt Sauce

1. 1 Chicken breast filletpack 800 g ≈ $7.23 140 g
2. 2 Thin lavash flatbreadpack 250 g ≈ $2.50 70 g
3. 3 Plain yogurtpack 300 g ≈ $2.19 50 g
4. 4 Cucumbers≈ $3.67 per kg 70 g
5. 5 Tomatoes≈ $4.67 per kg 70 g
6. 6 Leaf lettucepack 150 g ≈ $0.65 30 g
7. 7 Garlic≈ $10.00 per kg 2 g
8. 8 Lemon≈ $4.70 per kg 10 g
9. 9 Olive oil 8 ml
10. 10 Cumin to taste
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat chicken¹ breast dry, then slice into 1.5 cm strips; toss with paprika and half the salt, let marinate for 5 minutes.

2. Heat a 24 cm skillet over medium heat with olive oil.

3. Cook the chicken¹ for 8 minutes, stirring occasionally, until golden and no longer pink inside.

4. For the sauce, mix yogurt, minced garlic⁷, lemon⁸ juice, and the remaining salt until smooth.

5. Slice cucumber⁴ and tomato⁵; lay out lavash, then layer salad, cucumber, tomato, and chicken¹, drizzle with sauce.

6. Roll lavash tightly, pressing edges, then cut into 2–3 pieces.

7. Serve immediately, with extra sauce on the side.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.