Lavash Wrap with Chicken and Cream Cheese
Soft lavash with chicken fillet, cream cheese, and fresh vegetables. A filling snack without a heavy sauce.
- Time
- 20 min
- Serving
- 410 kcal
- Ingredients
- ≈ $2.81
- Protein
- 37 g
Ingredients
- 1 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
- 2 Chicken breast filletpack 800 g ≈ $7.23 120 g
- 3 Cream cheesepack 140 g ≈ $1.80 30 g
- 4 Leaf lettucepack 150 g ≈ $0.65 25 g
- 5 Cucumbers≈ $3.67 per kg 70 g
- 6 Tomatoes≈ $4.67 per kg 80 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place the chicken2 fillet in boiling salted water and cook for 12–14 minutes, until the center is completely white.
Cut the cucumber5 and tomato6 into strips and pat the lettuce leaves dry.
Spread the cream3 cheese over the lavash, then add the lettuce, chicken2, cucumber5, and tomato6, and sprinkle with pepper.
Roll it up tightly, tuck the edges in, and cut in half.
Tips
- Why it works
- Put the fillet into boiling water so the surface sets quickly and the slices hold their shape in the roll after cutting.
- Substitutions
- Swap the 30 g of cream cheese for thick yogurt or sour cream, and the roll will be softer and less dense.
- Common mistakes
- A common mistake is wrapping wet vegetables and lettuce. The lavash gets dark patches and tears within 5 to 10 minutes.
- Storing and reheating
- Keep the roll in the fridge for up to 1 day, wrapped tightly in cling film. Eat cold, because reheating makes the lavash and lettuce soggy.
- Serve with
- Serve as a snack with a cup of tea or take it to work in a container.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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