Snack rolls from lavash

When there is little time - prepare this simple snack!Guests will appreciate it! I would like to share with young wives how you can work with one chicken to feed a family of four not at a time, but much more. I already know what I'm going to cook tomorrow, so late tonight I take a frozen chicken out of the refrigerator and put it on the balcony (so that it thaws overnight). So, in the morning, my chicken is good, I cut it into the pieces I need. I will need the hams for a snack with pita bread for the second breakfast, and the breast will go for cooking chicken marinated with garlic and lemon for dinner, the rest of the parts will be wrapped in a bag and put back in the refrigerator (tomorrow I will make soup or some salad out of them).

Anahit

Recipe author

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Composition / ingredients

Servings:

Eggs

Tomatoes

Lavash thin (Armenian)

Hard cheese

200

Chicken legs (maybe ham or sausage)

400

Greenery (mixed, big bundle)

Garlic

Salt

to taste

Ground black pepper

to taste

Egg whites (for greasing pita bread sheets)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 12 g

Fats 19 % 9 g

Carbohydrates 55 % 26 g

235 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 20 min

Step 1:
Ingredients
Step 2:
Rinse the chicken.
Step 3:
Cut into pieces.
Step 4:
Chop cheese, herbs and garlic.
Step 5:
Chop the boiled chicken and eggs.
Step 6:
Mix.
Step 7:
Cut the pita bread.
Step 8:
Shape the triangles.
Step 9:
Put the filling.
Step 10:
Roll into tubes and fry.

Grate cheese and garlic, finely chop the greens. Put them in a bowl and mash a little. Add chopped meat, boiled eggs, tomatoes (in my case, instead of tomatoes, shredded sauerkraut according to the principle: “Use what is at hand ...”). Mix well, and pour a little vegetable oil for the bundle.
Cut the pita bread into triangles, put the filling on the big end. Anoint the free edge of the pita bread with egg white and roll it into a tube.
Fry over medium heat with vegetable oil until a pleasant golden color. Serve with matsun okroshka with herbs.