Baked Chicken & Cheese Lavash Rolls

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 90 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 130 g
3. 3 Hard cheesepack 200 g ≈ $2.70 40 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 40 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Eggspack 10 pcs ≈ $1.93 0.5 pcs
8. 8 Sunflower oil 6 ml
9. 9 Salt 2 g

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

Method

1. Cube the chicken² into 1-inch pieces, finely dice the onion⁵, chop the dill⁶, and grate the cheese (reserve half); preheat oven to 375°F (190°C).

2. In a skillet with oil, cook the chicken² and onion⁵ over medium heat for 8 minutes until fully done (no pink inside), season with half the salt; let cool 5 minutes.

3. Mix the chicken² with half the cheese and dill⁶.

4. Cut each lavash sheet into 4 rectangles; place filling along one edge, roll tightly, and seam-side down into a 20×30 cm baking dish.

5. Whisk together the sour⁴ cream, egg, and remaining salt; pour over the rolls, then sprinkle with the reserved cheese.

6. Bake at 375°F (190°C) for 15–20 minutes until the cheese melts and edges brown.

7. Let rest 5 minutes before serving with fresh herbs.