Lavash rolls are becoming increasingly popular. And this is not at all surprising, since they are quite easy to prepare and, at the same time, are a wonderful snack for unexpected guests, a nutritious and tasty breakfast for the whole family, a wonderful decoration for any feast and addition to the summer picnic menu. In addition, today there are a huge number of recipes for making lavash rolls. And we offer another recipe for your collection - lavash roll with chicken, feta cheese, fresh cucumber and herbs.
Required Products:
- 400-500 g chicken fillet;
- 200 g cheese;
- 1 large fresh cucumber(2 small);
- 1 bunch of dill;
- 150 g mayonnaise;
- 1 laurel leaf;
- ground black pepper;
- 2-3 black peppercorns;
- salt;
- 230 g (2 sheets of 115 g each) Armenian lavash.
Cooking method:
1. First we need to prepare a delicate filling for our roll. To do this, rinse the chicken fillet well, put it in a small saucepan, pour cold water(so that its level is several centimeters higher than the meat level) and, slowly heating the water until it boils, cook for 30-35 minutes, skimming off the foam that appears on the surface with a slotted spoon. 10 minutes before it’s ready, add a bay leaf, black peppercorns and salt to the broth. 
2. Remove the finished meat from the broth and let it cool completely. 
3. Cut the chicken and cheese into large pieces and place in a blender bowl. 
4. Grind, but not to puree. 
5. Wash the cucumber, dry it and cut into thin strips (the thinner the better). 
6. Wash the dill, dry thoroughly and finely chop. 
7. Place chicken, cheese, dill and cucumber in a bowl. Pepper, add salt to taste and mix well. 
8. Divide the filling in half. Grease the lavash sheets with a thin layer of mayonnaise. 
9. Place the filling in an even layer on the lavash sheets, leaving 1.5-2 centimeters of free space around the edges. This is done so that when folding the pita bread, the minced meat does not “jump out” out. 
10. Form a roll: tightly roll the pita bread, giving it the shape of a log. 
Calories: Not specified
Cooking time: Not specified
Lavash rolls are a wonderful appetizer! They are always prepared quickly and simply, but you can experiment with the fillings as much as you like! At the same time, the most favorite ingredients are used, starting with cheese and ending with chicken and. Any salad, in fact, can be wrapped in pita bread - you just need to think about the format of cutting the products for the filling and the number of layers. I often make these rolls. Each time trying to try some new options. But there are still a few basic recipes that are always very popular with my guests and household members. One of them is a lavash roll with cheese and cucumber. According to this photo recipe, it turns out very juicy, very light and somehow fresh like spring! Want details?
Ingredients:
- 100 g cheese;
- 2 tbsp. l. sour cream;
- dill greens;
- salt to taste;
- 0.5 medium cucumber;
- thin lavash.
How to cook with photos step by step
We will need thin lavash, it is also called Armenian. Nowadays it is sold in most grocery stores. There are two types of pita bread: oval and rectangular. They taste no different, but they are most convenient for lavash. Of course, pita bread is a rectangle. If you bought an oval pita bread, don’t be upset - you can simply cut off the rounded edges with kitchen scissors - and you will still have the same rectangle.
The main ingredient of the filling for lavash: feta cheese - always fresh and aromatic. Be sure to try it so that there is no unpleasant sourness. Otherwise, you risk ruining the taste of the future lavash completely and irrevocably.
Three feta cheese on a fine or medium grater. 
Finely chop the washed and dried dill.
Add sour cream to the cheese - also fresh and without sourness. The fat content of sour cream does not matter much. Add dill to cheese and sour cream.
Mix the cheese, dill and sour cream (it’s easiest to do this with a fork). The result should be a relatively homogeneous mass, not dry, but not very liquid either - remember that this is still a filling for pita bread. If you are not sure about the proportions (you don’t have very dry cheese, for example, or not rich sour cream), then I advise you to add sour cream to the cheese in small portions, mix and check if this amount is enough. If necessary, add salt to the mixture.
Apply the mixture of cheese and sour cream onto a sheet of lavash. At the same time, we retreat a little along the edges - when we wrap the roll, the filling will have room to move.
Three cucumbers on a coarse grater. Squeeze lightly to remove excess cucumber juice.
And then put the grated cucumber on the pita bread, on top of the cheese.
Wrap the pita bread into a tight roll. You need to let this roll “infuse” a little. Therefore, we hide it in a plastic bag or pack it in foil or cling film and put it in the refrigerator for 30-40 minutes.
Then we take out the roll and cut it into rings about 1 cm thick. You should not cut the pita bread into thinner pieces - the filling in it is quite delicate, it may simply fall out. Then the snack will lose its appeal.
This lavash roll is perfect for both meat and fish dishes; you can prepare it on weekdays and on holidays, and it will also be good for outings. 
Tips and tricks:
I usually buy thin pita bread at the store. But if you wish, you can prepare it at home yourself. Of course, this will take some time, but how delicious it will turn out! 
Other pickled cheeses, not just feta cheese, would also be good in this lavash. I’m sure if you prepare this roll with feta, for example, there will be plenty of people who want to try it!
Be sure to try the cheese mixture before adding it to the pita bread. The fact is that feta cheese can be lightly salted or highly salted. So make sure your filling is just right.
Author – Natalia Tishchenko
Have you already prepared
Crispy on the outside and soft on the inside, salty and aromatic with greens lavash rolls with curd and cheese filling- simple and delicious breakfast Children can also be involved in the preparation.
Moreover, since all the ingredients can be safely tasted - fortunately, they are initially completely ready for use - the child himself, during the cooking process, can check and adjust the filling for salt, taste and proportions of ingredients.
At the same time, such straws can be a good snack for beer, so it is not at all necessary to consider that this is exclusively a children's dish, far from it.
For filled lavash tubes you will need:
- Thin (Armenian) lavash. 1 sheet.
- Cottage cheese. 200 gr.
- Cheese or cheese. 150-200 gr.
- Garlic. 1 clove.
- Dill.
- Parsley.
- Green onions.
- Any other greens to taste. Here are beet leaves.
- Freshly ground black pepper. To taste.
- Salt. If necessary.
- Butter for frying.
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We prepare lavash rolls with curd and cheese filling.
For this dish, it is better to take lightly salted cheese. If the cheese is completely salty, then you can soak it in water or milk - put it in an enamel, glass or ceramic bowl in one piece and pour slightly warm boiled water or milk for several hours.
Finely chop the dill and parsley.
Chop green onions.
If you want to add any other green ingredients, chop them finely enough.
I like to add beet leaves to such fillings, in this case without the stems, as opposed to preparing the same thing, where the stems can also be used.
Beet tops will add a light taste to the filling, which is very appropriate in this dish.
Finely chop the garlic. In this case, it is better not to use a garlic press, as it will add excessive bitterness from crushed garlic.
Grate the cheese on a coarse grater.
Instead of feta cheese, you can safely use cheese, such as Suluguni or Adyghe. Although feta cheese is still preferable, since the filling with it turns out to be lighter than with cheese, which, when melted, will bind the cottage cheese and at the same time the melted cheese can begin to flow out of the ends of the tubes.
As an alternative, then, you can roll the pita bread into an envelope, and you can also experiment endlessly with the fillings. , again, is an excellent breakfast.
And if there is no feta cheese or regular cheese, but there is feta, then you can make it, but in this case frying is not required.
Place cottage cheese, feta cheese, chopped herbs and garlic in a suitable bowl. Sprinkle with black pepper to taste.
Next, knead the filling so that all ingredients are evenly distributed throughout the entire volume. It is most convenient to stir with a fork. This is best done by adults, since the filling is quite dense and the child may not have enough strength to knead the cottage cheese and stir the filling.
But the child can taste the stirred filling and, according to his taste, add the missing ingredients, for example, salt or add herbs, or, conversely, if the filling is too salty, then add cottage cheese.
There's just a little bit left to do.
Cut a sheet of pita bread into squares the size of a CD box. It is convenient to cut with scissors - it turns out quickly and accurately.
Place a strip of filling about 2-2.5 cm thick on the edge of the sheet.
The filling does not reach the side edges by about 1 cm. We shape the filling so that it is the same in thickness and height. The filling is dense and holds its shape well.
Next, wrap the filling in pita bread in the form of a tube. In order for the lavash to hold its shape well and the filling not to break through the sheet during cooking, the outer layer of lavash should be at least double, so there is no need to get too carried away with the amount of filling.
So we prepare all the tubes that will have enough filling or pita bread.
From this amount of ingredients, my daughter and I got 11 straws.
Heat in a wide frying pan butter until it starts to boil. We set the heat to medium, even slightly below medium, so that the pita bread does not burn, but simply fry calmly, warming the filling inside.
Then place the prepared tubes in the frying pan, seam side down, so that the pita bread fries in this place, becomes crispy and thereby fixes its shape. Accordingly, the tubes will not begin to unfold on their own.
Fry the lavash tubes for 2-4 minutes, depending on the stove, on all sides.
As soon as the tubes are fried, put them out of the frying pan onto a dish and serve.
This dish works well both hot and cold, so for the same party when lavash rolls with filling will be used as a snack and can be prepared in advance.
If you are looking for a lavash roll recipe that will not add extra centimeters to your waist, then lavash with herbs and feta cheese will come in handy. Delicious rolls stuffed with feta cheese, cucumber, sour cream and herbs are suitable not only as a picnic snack for barbecue, but also as a snack for the holidays.
Oh, sorry, I did find one flaw. The fact is that such pita bread is eaten too quickly - so you need to be prepared for this and prepare more rolls with cheese and cucumber. But you can live with this drawback, right?
Ingredients:
- 1 small bunch of dill;
- 3 tbsp. l. sour cream with a fat content of 15-20%;
- 1 clove of garlic;
- 40-50 g cheese of medium salinity;
- 1 small cucumber;
- 1 sheet of thin pita bread measuring 20x40 cm.
Preparation:
We will need rectangular lavash - it is easier to wrap it into a roll than square and, especially, oval. If you bought a square pita bread. Just cut it into 2 rectangles.
Three cheese graters: fine, medium or coarse - it depends only on your desire. The smaller the pieces of cheese, the more homogeneous the sour cream mixture with it will be, the larger the pieces, the brighter the taste of the cheese in lavash. It’s delicious in both the first and second cases.
Wash the dill, dry it and chop it finely.
Pass the garlic through a garlic press.
Place sour cream in a deep plate or bowl.
Add garlic, dill and cheese to the sour cream.
Mix everything thoroughly. The resulting mass should not be too liquid, but also not very dry - so that it can be easily spread on pita bread.
Apply sour cream and cheese to the surface of the pita bread, using the back of a spoon to distribute over the entire area.
Now it's the cucumber's turn. Grind it on a coarse grater. Now it should be a coarse grater, and not a medium or fine one: the cucumber releases a lot of juice, so you shouldn’t chop it too much. Be sure to try the cucumber to see if its skin is bitter. If this is the case, then it will need to be cut off before grating the cucumber.
Place the cucumber after the sour cream and cheese.
Roll the pita bread into a fairly tight roll.
Wrap the lavash roll in foil and place in the refrigerator for 1 hour. Unlike most lavash rolls, this one should not be kept in the refrigerator for a long time and should not be prepared in advance - the cucumber releases too much juice, and the lavash may turn out too wet and lose its shape.
If there are a lot of “guests on the doorstep” desserts, then why not come up with something similar for a quick fix, but “salty”? Today we will look at just such recipes and learn how to make pita bread with feta cheese and herbs, because you can cook it both in the oven and in a frying pan. And if you don’t have the time or desire for heat treatment, it doesn’t matter, even raw this snack will be very tasty, because that’s why it’s so popular!
Lavash with cheese and herbs is equally good as a light dinner, a healthy breakfast or a snack at work.
Let's prepare it ourselves first simple recipe, simply frying it in a frying pan.
Ingredients
- Armenian lavash - 1 pc. + -
- Cheese cheese – 200 g + -
- - 1/3 bunch + -
- - 1/3 bunch + -
- - 1 clove + -
- - to taste + -
- - to taste + -
How to cook cheese in lavash
You can fry pita bread in vegetable oil so that the rolls turn out with a crispy golden brown crust, or on a dry hot surface - this will dry out the snack.
- We wash the greens well and let them drain so that no excess water remains. If necessary, blot with a paper towel.
- Shred it and put it in a deep bowl.
- Grind the cheese with a fork or three on a grater - we need to get small pieces and a more or less homogeneous mass.
- Combine the cheese with herbs, add some salt if necessary, pass the garlic through a press, add black and allspice, mix everything.
- Unroll the pita bread on the table and apply an even layer of cheese mass over the entire surface, avoiding only the edges. We roll the roll so that the edges are wrapped inward and the filling does not spill out.
- Pour into a heated frying pan vegetable oil and fry the pita bread on both sides until golden brown, 3-4 minutes on each side.
Serve hot, dividing into portions.
If you want the appetizer to be immediately portioned, divide the unwrapped pita bread into squares and roll them into envelopes with the filling.
As you can see, there is nothing complicated in cooking feta cheese in pita bread in a frying pan. But if for some reason you can’t have fried food or you don’t want to watch the preparation, we’ll make lavash with cheese and herbs in the oven.
Achma: feta cheese in lavash in the oven
The dish is prepared in a large form, so there should be at least 1 large sheet of lavash weighing 200 g.
- Place two wide strips of pita bread crosswise on the bottom of the mold as the first layer, so that the ends hang down on both sides - this will take half a sheet.
- Prepare the mixture for pouring: combine 1 glass of kefir with 1 egg, add salt if the cheese is lightly salted and pepper.
- Tear the remaining pita bread into squares and dip it into the kefir mixture to soak.
- Grind or chop 250 g of cheese with a fork, combine with 1 bunch of chopped fresh herbs, mix and add garlic from the press or black pepper (or both).
- Pour 2-3 tbsp onto the bottom of the mold. egg mixture, spread some of the filling to cover the surface and cover with several pieces of pita bread. So, alternating, we repeat until the pita bread runs out - usually 3-4 layers are obtained.
- Cover the achma with long edges and add the egg-kefir mixture on top.
Place the pita bread with cheese and herbs in a preheated oven to bake at 190ºC for 30 minutes.
Serve the casserole, allowing it to cool slightly so that it is easy to cut.
Lavash with cheese: roll with tomatoes
Well, this recipe may not involve heat treatment at all. A roll with this filling will turn out incredibly tasty after being in the refrigerator and not on the stove.
- To prepare, we need to grind 250 g of feta cheese to a paste-like consistency. Grind it on a fine grater or grind it in a blender.
- We wash, dry and chop a bunch of any fresh greens, avoiding cutting the cuttings - they will be too rough in the filling. Combine everything, taste for salt and add spices to taste.
- If the mixture turns out to be dry, add kefir, sour cream or mayonnaise. The main thing is to do this gradually, literally 1 tablespoon at a time, so as not to overdo it.
- Wash 2 medium tomatoes and cut into thin slices.
- Spread a sheet of Armenian lavash on a flat surface and grease it with a mixture of cheese and herbs, applying it in an even layer.
- Place tomato slices on top of the filling.
- Carefully roll up the roll. If it turns out too long, cut it in half and wrap each one in cling film.
Place in the refrigerator for at least 30-40 minutes. After time has passed, we take it out and cut it into portions. On a plate we decorate the rolls with olives and fresh herbs.
Hot version of the recipe
Well, if someone wants to try hot pita bread with feta cheese and tomatoes, there’s nothing easier!
We just need to fry the resulting roll on both sides in a frying pan or bake it in the oven, first brushing the surface with egg - this way it will turn out rosy and crispy, but not greasy.
For lovers of lavash snacks, we also offer several recipes that do not require much time to prepare.
As you can see, friends, this is incredibly simple and the same delicious dish represents a huge scope for your imagination. When preparing lavash with feta cheese and herbs, you can always experiment by adding hard cheese, cottage cheese or mushrooms to the filling - the result will be tasty and quick.
We try to make it cold or hot and share our impressions in the comments!
