Chicken Lavaash Roll-Ups

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 25 g
2. 2 Ground chickenpack 500 g ≈ $3.91 125 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Hard cheesepack 200 g ≈ $2.64 25 g
5. 5 Mayonnaise 40 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Parsleypack 50 g ≈ $1.50 5 g
8. 8 Fresh basilpack 30 g ≈ $2.50 30 g
9. 9 Sour cream 15%pack 300 g ≈ $1.60 12 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 10 ml
13. 13 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Grate the cheese and hard⁴-boiled eggs³ finely. Split the lavaash into two sheets.

2. Mix the ground² chicken with salt, black pepper, dried herbs, and minced garlic⁶.

3. Spread mayo on the lavaash, layer the meat, then top with grated eggs³ and cheese.

4. Roll the lavaash tightly around the filling to form a log. Place on a greased baking sheet.

5. Drizzle with sour⁹ cream and bake until golden (35–40 mins at 180°C/350°F).

6. Cool slightly, slice into pieces, and serve warm or chilled.