Vegetable Chicken Hummus Lavash Rolls

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 80 g
3. 3 Canned chickpeaspack 400 g ≈ $1.20 60 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Cucumbers≈ $3.67 per kg 60 g
6. 6 Leaf lettucepack 150 g ≈ $0.49 30 g
7. 7 Lemon≈ $4.65 per kg 8 g
8. 8 Olive oil 5 ml
9. 9 Salt 1 g

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

Method

1. Prepare the chicken²: rinse it, boil in salted water for 15 minutes, cool, and cut into 1 cm thick sticks.

2. Prepare the carrot⁴ and cucumber⁵: peel and cut into julienne 0.5 cm thick and about 6 cm long.

3. Prepare the lavash: lay out the lavash and warm it slightly on a dry skillet to make it elastic.

4. Assembly: spread hummus on the lavash in a layer about 2–3 mm thick.

5. Assembly: lay the chicken² and julienned vegetables along the central part of the lavash.

6. Rolling: tightly roll the lavash into a roll, seal the ends.

7. Slicing: slice the roll into pieces 2–3 cm thick.

8. Serving: transfer to a plate and serve; optionally garnish with fresh herbs.

In short

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