Lavash Roll with Crab Sticks

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
2. 2 Dillpack 50 g ≈ $1.80 5 g
3. 3 Crab stickspack 200 g ≈ $2.80 45 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Mayonnaise 45 g

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

Method

1. Boil the egg for 10 minutes, cool it, and peel it.

2. Finely chop the dill² and dice the crab³ sticks and egg into small cubes.

3. Lay out the lavash and spread it with mayonnaise, then sprinkle with dill².

4. Spread the crab³ sticks and egg evenly, leaving a 2 cm border.

5. Roll tightly into a log and wrap in plastic wrap.

6. Chill in the fridge for 20–30 minutes, then slice into rounds.

In short

• In the planner this dish is cooked for two days: reheat on day two.