Lavash Rolls with Chicken and Cheese, Baked in the Oven

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 90 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 130 g
3. 3 Hard cheesepack 200 g ≈ $2.64 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 ≈ $1.89 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. Preparation: wash the chicken² and onion⁵, peel the onion, cut the chicken into 1 cm cubes, finely chop the dill⁶, and divide the cheese into two parts; preheat the oven to 190 °C.

2. Preparation: cut the lavash into strips about 3–4 cm wide, prepare a baking dish about 20×30 cm; salt the chicken² to taste before mixing.

3. Sauté: sauté the chicken² with onion⁵ in a medium skillet over medium heat for 8 minutes until golden and cooked through; season during cooking; cool to warm.

4. Mix: combine the sautéed chicken² with half of the cheese and dill⁶, stir until the cheese is evenly distributed through the filling.

5. Shape: lay the filling on the lavash, roll into roulades, and place seam side down in the dish.

6. Sauce: in a bowl, mix sour⁴ cream with egg, season to taste and mix well; pour the sauce over the rolls and sprinkle with the remaining cheese.

7. Bake: place the dish in the preheated oven and bake at 190 °C for about 15 minutes, until halfway done and the top is golden; the appearance is melted cheese with edges lightly browned.

8. Serve: remove from the oven, let stand for 5 minutes; serve with herbs and, if desired, a light side.

9. Substitutions and advance prep: the rolls can be prepared halfway in advance, stored in the refrigerator without baking and baked later; if needed, replace dill⁶ with parsley.