home → Blanks Lavash with Lenten filling for the holiday table. Lavash snacks with filling. With canned tuna

Lavash with Lenten filling for the holiday table. Lavash snacks with filling. With canned tuna

Lavash rolls are perfect for the holiday table, and this is quite natural, because they are extremely easy to prepare, the time required is minimal, and most importantly, they turn out to be very appetizing and offer a wide variety of filling variations. In this article we will talk about the most delicious ways to use stuffed pita bread as a snack.

Usually, lavash rolls are cut into portions and served as a snack, which is very quick and convenient. In addition, you can create interesting compositions from sliced rolls that will decorate your holiday table with their appearance. Lavash snacks can be chilled or hot - in the latter case, the snack should be served immediately to remain warm, especially if it contains melted cheese. To get a thicker roll, you can use several sheets of pita bread at the same time.

Simple lavash roll with herbs

Ingredients:

Armenian lavash – 1 package (2-3 pcs.)
sour cream 20% fat – 200 g
greens – 300 g
salt,
ground black pepper to taste
vegetable oil - for greasing

Cooking method:

So, from the very beginning, set the oven to preheat (up to 200 degrees). Now we wash all the greens very thoroughly, squeeze them out and dry them thoroughly (you can use paper napkins or a towel).
By the way, you can use a wide variety of (your favorite) greens: it could be dill, parsley, cilantro or green onions, or all together (which is even better). After this, finely chop the greens and mix them with sour cream. Season the sour cream dressing with pepper and salt to taste.
Next, cut each pita bread into several identical pieces. And then put 3-4 tablespoons of filling on each part (at one edge), carefully roll them up into a roll (first tucking the edges of the roll inward).
Now take a suitable baking sheet (or a convenient baking dish) and grease it with vegetable oil (or butter). After this, put all the prepared rolls on a baking sheet and send them to the already preheated oven for 8-10 minutes (until a golden brown color appears).
Remove the finished rolls from the oven, cool slightly and cut into portions. The dish can be served either hot or cooled. By the way, you can easily cook these rolls on the grill and serve them with kebabs.

Cod liver roll for the festive table

Ingredients:

Cod liver - 1 jar;
Armenian lavash - 2 pcs.;
Eggplants - 1 pc.;
Carrots - 1 pc.;
Onions - 1 pc.;
Carrots - 1 pc.;
Garlic - 1 clove;
Bell pepper - 1 pc.;
Tomatoes or tomato paste - 1 pc. (2 tbsp);
Cheese - 70 g;
Salt, pepper - to taste;

Preparation:

Wash and clean the vegetables thoroughly.
Cut the eggplant into slices and cover with salt for 30 minutes - this must be done so that the bitterness goes away from it.
Meanwhile, heat 1 tbsp in a frying pan. vegetable oil and add finely chopped onion and garlic passed through a press. Bring them until golden and add grated carrots.
Drain the eggplants, and when the frying is half cooked, add it along with the chopped bell pepper.
Simmer for 30 minutes and add chopped peeled tomato or tomato paste.
Salt, pepper and keep on low heat under the lid for another 5 minutes, turn off.
Let cool and grind with an immersion blender or in a bowl to obtain vegetable caviar.
Unroll a rectangular sheet of pita bread on the table and grease it with 2 tablespoons of mayonnaise. Then spread the cod liver, chopped until smooth, in an even layer.
We put another sheet of pita bread on top - it is needed to give it greater strength, because the filling will be quite liquid.
Lubricate it thickly with a layer of caviar and twist it.
Cut the resulting roll into portions and place them on a greased baking sheet.
Grind the cheese on a fine grater and sprinkle each mini roll separately.
Place in a hot oven to bake at 180°C for 10-15 minutes until browned.

Festive lavash roll with minced meat

Ingredients:

minced meat – 350 g
chicken egg – 2 pcs.
salt – 1/2 tsp. l
avash – 1 sheet
mayonnaise – 1 tbsp.
hard cheese – 100 g
butter – 2 tbsp.

Cooking method:

This way it will be convenient to prepare the rolls one at a time - you roll one and you can immediately work on the next one. We wrap the pita bread with minced meat so that it is quite dense. We bend the edges inward - this way it looks neater and the juice won’t leak out of the roll. Grease a baking dish suitable for baking with vegetable oil. Place the stuffed pita bread in a circle in the shape of a snail.
Generously cover the entire surface of the pita bread with softened butter. Thanks to this, an incredibly appetizing crispy and crispy crust is formed on the roll. Bake in the oven at 220 degrees. After 30-35 minutes, the treat is ready. Remove from the oven, sprinkle with dill and, after cutting, serve. This roll is equally good hot or cold.

Classic pita roll with tuna

Ingredients:

Armenian lavash – 2 sheets
tuna in its own juice – 1 can (185 g)
mayonnaise - to taste
chicken eggs – 2 pcs.
dill greens - to taste

Cooking method:

First, let's prepare all the ingredients for our roll. To do this, first of all, let's boil chicken eggs (exclusively hard-boiled). Afterwards we cool them and clean them. Then grate the eggs on a coarse grater (or finely chop them with a knife).
We thoroughly rinse the greens under cold running water, and then dry them thoroughly (we don’t need excess moisture). You can even use paper napkins. Then chop the dill finely and finely.
Open the can of tuna and drain the excess liquid. If desired, the fish can be chopped into smaller pieces or even simply mashed with a fork.
Now take one sheet of Armenian lavash and lay it out on the work surface. Then grease it with a thin layer of mayonnaise (or not thin, depending on who you prefer) and sprinkle with finely chopped dill.
After this, place the tuna on the greens and cover everything with a second sheet of pita bread. We also grease it with mayonnaise and then sprinkle with grated eggs. It is important to note that when you spread the filling, try to do it evenly (not in a continuous layer, but so that the filling is spread over the entire surface of the pita bread).
Now we begin to roll our pita bread into a roll. We do this carefully (pressing the pita bread to the table surface) so that the filling does not fall out and the pita bread itself does not tear. After this, wrap the roll tightly in cling film (or foil) and put it in the refrigerator for at least 1-2 hours (so that it is properly saturated with the filling).
Then we take out the finished roll, carefully cut it into portioned pieces (2-3 cm wide) and place them on a beautiful dish (if desired, you can decorate it with fresh lettuce leaves and vegetables).

Festive lavash roll with red fish

Ingredients:

1 thin pita bread
100-150 g lightly salted red fish
5 eggs
250 g hard cheese
3-4 cloves of garlic
2 small cucumbers
mayonnaise

Cooking method:

To prepare the cheese filling, you can use any hard cheese to your liking. Any lightly salted red fish is also suitable - for example, salmon, salmon or pink salmon, and you can also prepare homemade lightly salted salmon yourself.
Boil the eggs hard, cool under cold water and peel. Cut the red fish into thin slices, cut the cucumbers lengthwise into thin cubes. In a suitable bowl, grate the cheese and eggs, add the garlic passed through a press. Season grated cheese and eggs with mayonnaise to form a thick paste.
Place the pita bread on the table and spread the cheese filling evenly. Place a row of fish slices on top of the filling and distribute evenly along the cucumber slices. Carefully roll the roll and place it in the refrigerator for 1-2 hours. Then take it out, cut into portions and place on a serving dish.

Roll with lightly salted salmon for the festive table

Ingredients:

Armenian lavash - 1 sheet;
Lightly salted salmon - 400 gr.;
Processed cream cheese - 250 gr.;
Curd cheese - 140 gr.;
Parsley - 1 bunch;
Green onion - 1 bunch;

Cooking method:

One of the ways to prepare a very famous cold snack is from pita bread and any red fish, be it salmon, trout, or pink salmon.
As a “highlight” of this recipe, I took the idea of preparing my favorite “Kyoto” roll, which contains, in my opinion, a wonderful combination of cream cheese and green onions.
Well, if you combine the usual recipe for making a pita roll with salmon and the roll indicated above, you get what I got below.
This is how I prepared my cold appetizer for the holiday table.
We cut off the white bases of the onion and chop the green feathers as finely as possible.
Also finely chop the parsley sprigs, mix the green onions with parsley into a single green mass
Gently and evenly spread a sheet of fresh Armenian lavash (if you don’t take fresh one, it will be difficult to wrap it, as it will break) with a thin layer of processed cheese, you must definitely coat the top part of the lavash, otherwise the rolls will unroll
As soon as you have finished with the processed cheese, coat the base of the flatbread with a layer (the entire 140 gram package) of curd cheese, in a strip of about 1.5-2 cm.
Sprinkle a strip of chopped onion and parsley on top of the curd cheese; sprinkle the remaining greens in the middle of the pita bread coated with processed cheese.
Cut the skin off a piece of lightly salted salmon and cut the salmon into very thin slices.
To prepare this appetizer, I highly recommend salting the salmon yourself, since in the store, vacuum-packed fish are usually over-salted
Place the salmon pieces evenly over the entire surface of the pita bread in a checkerboard pattern.
As you can see in the photo of the recipe, the base of the pita bread and its upper part remain not covered with fish,
Now, starting from the very bottom, tightly tucking the pita bread over the entire width, we twist our roll,
Constantly making sure that it is rolled up tightly.
After the roll is completely rolled up, the cheese that was spread on the top of the pita bread will glue the roll together, and it will not unroll.
Cut the roll in half (this will make it easier to place it on the cutting board), and cut several rolls from the extreme parts of the rolled pita bread.
This is necessary so that “empty rolls”, which are precisely obtained by cutting the outer parts of pita bread, are not served on the festive table.
Now all we have to do is cut two “selected” lavash rolls into rolls
Place them on a dish, garnish with fresh herbs and lemon slices if desired, and serve immediately on the New Year's or any other holiday table!
Well, this is what the resulting lavash rolls with salmon look like in the photo close-up.
Please note that the core of my rolls is cream cheese and herbs, everything is as intended!
Bon appetit everyone and good luck in preparing the recipe described above for this delicious cold appetizer.

Royal lavash roll with minced meat

Oven-baked lavash roll with minced meat and cheese is such a wonderful dish that it is highlighted in color in my recipe journal. This meatloaf is prepared in a few minutes. The taste is simply delicious, the ingredients are inexpensive and accessible, and the dish itself can even be served at a festive table. To be honest, this is one of my favorite lifesavers in case of unexpected guests. And family members often ask to bake a roll. It’s just better to prepare a double or triple portion at once, so that there is enough for everyone.

Ingredients:

minced meat – 350 g
chicken egg – 2 pcs.
mixture of Provencal herbs - 1 tbsp.
salt – 1/2 tsp.
lavash – 1 sheet
ketchup or tomato sauce – 2 tbsp.
mayonnaise – 1 tbsp.
hard cheese – 100 g
butter – 2 tbsp.
fresh or dried dill - to taste

Preparation:

Let's prepare the filling. Place fresh or defrosted minced meat in a deep bowl and beat in the eggs. If you use minced pork, the roll will be more satisfying. Chicken or beef will make the dish more tender and dietary. We also send salt and a mixture of dry herbs there.
If you like other seasonings, you can use them - it's a matter of taste. Mix the contents of the bowl well. Unroll a sheet of pita bread on a flat surface. Lubricate it with tomato sauce and mayonnaise. Try not to overdo it with the quantity - the roll will be juicy anyway.
It is convenient to use a silicone brush. Now add the prepared filling. The layer should look like in the photo - no more than 1 cm thick. Sprinkle the minced meat with cheese grated on a fine grater. Here, the more, the better. A little tip: if you are preparing a double or triple portion, then stack the pita breads on top of each other.
This way it will be convenient to prepare the rolls one at a time - you roll one and you can immediately work on the next one. We wrap the pita bread with minced meat so that it is quite dense. We bend the edges inward - this way it looks neater and the juice won’t leak out of the roll.
Grease a baking dish suitable for baking with vegetable oil. Place the stuffed pita bread in a circle in the shape of a snail. Generously cover the entire surface of the pita bread with softened butter. Thanks to this, an incredibly appetizing crispy and crispy crust is formed on the roll.
Bake in the oven at 220 degrees. After 30-35 minutes, the treat is ready. Remove from the oven, sprinkle with dill and, after cutting, serve. This roll is equally good hot or cold.

Lavash roll with chicken cheese and herbs

Ingredients:

Armenian lavash – 1 m
chicken fillet – 250 g
mayonnaise – 70 ml
garlic – 3 cloves
hard cheese – 100 g
salt – 0.5 tsp.
spices to taste
fresh herbs - 6-7 sprigs.

Cooking method:

Rinse fresh chicken breast and cook in salted water, adding any spices and herbs. You can also take a ham and, after boiling it, remove the meat from the bones.
Grind the chicken meat, cutting it into small pieces. Or you can save time and effort by putting the chicken in a food processor and grinding until it becomes fine crumbs.
The garlic needs to be peeled, passed through a special press and mixed with mayonnaise. Transfer the meat to a convenient bowl and add mayonnaise with garlic.
Stir until the mixture becomes homogeneous. Grate hard cheese on a coarse or fine grater. It is better to take the variety that is saltier. Take 1m long pita bread or two small sheets, maybe they will be round or oval.
In any case, there should be two of them. If the oval or round sheets are large, feel free to cut them into two parts. Using a pastry brush, spread some of the chicken filling over the sheet.
Cover with a second sheet, trying to match the edges. Make a mayonnaise grid on the second sheet of pita bread. Go over with a brush to create an even, thin layer. Sprinkle the second sheet thickly with grated cheese. The more cheese, the tastier the snack will be.
Wash and dry fresh herbs, chop finely. Sprinkle chopped herbs on top of the cheese. Start wrapping the stuffed pita bread into a tight roll. Grease the edge of the sheet with mayonnaise so that the roll is solid and holds its shape.
Now wrap the roll in cling film, wrap it tightly and put it in the refrigerator for at least 15 minutes, but better for an hour or two or even overnight. Before serving, unroll the film and cut the roll with chicken and cheese into pieces 4-5 cm thick. Place on a plate and serve.

Lavash roll with mushrooms and crab sticks

Ingredients:

thin sheet pita bread;
200 g fresh champignons;
300 g mayonnaise;
green onion feathers;
200 g hard cheese;
fresh dill;
two packs of processed cheese;
200 g crab sticks;
three eggs

Cooking method:

Peel the champignon caps from the top film, place the mushrooms in a colander and rinse under the tap. Boil the mushrooms in lightly salted water.
Place them back into a colander and leave until all the water drains and the mushrooms dry slightly. Finely chop them, place them in hot oil and fry until golden brown. Add some salt.
Place the lavash sheets on the table and generously coat each one with mayonnaise.
Peel the boiled eggs and chop on a coarse grater. Sprinkle the first sheet of pita bread with egg shavings. Sprinkle the second one with large shavings of hard cheese. Place fried mushrooms on top of it.
Place the processed cheese in the freezer for a few minutes, then grate it and place it on a layer of mushrooms. Make a fine mesh of mayonnaise over the entire surface of the sheet.
Unwrap the crab sticks, cut them in half lengthwise and chop into small pieces. Place them on the third sheet of pita bread. Sprinkle all three leaves with finely chopped herbs.
Roll the first sheet into a tight roll. Place it on the edge of the second sheet and wrap it up. Place two folded sheets on the edge of the third and roll. Place the roll in the refrigerator for two hours to soak. Before serving, cut into slices and place on a plate.

Baked lavash roll with filling

From a thin Armenian flatbread - lavash - you can make not only cold appetizers, the recipes for which we talked about, but also very tasty hot ones. Baked lavash roll with filling is quick and easy to make.

Ingredients:

1 large pita bread
250-300 g of any meat delicacy - ham, carbonated meat, boiled pork, shank
3-4 tomatoes
200 g hard cheese
a bunch of dill and cilantro or parsley
2-3 tbsp. spoons of sour cream
salt to taste

Cooking method:

Turn on the oven at 180-200 degrees and make the filling.
Cut the meat into thin strips or cubes, grate the cheese on a coarse grater. Tomatoes - in thin slices. Read more:
Spread the pita bread, cover with slices of tomatoes, 3-4 cm short of one edge. Sprinkle with herbs on top, lay out the meat and cover with cheese. Carefully roll up the roll. Secure with wooden toothpicks. Cut into several parts.
Line a baking dish or baking sheet with foil and grease with vegetable oil. Place the rolls, grease with sour cream and put in the oven for 15-20 minutes. When the roll has browned and the cheese has melted, take it out and cover tightly with a lid or foil for 10 minutes so that the rolls are completely cooked and soaked in juice and aroma.
The rolls are rosy, emit an appetizing smell and are very tasty.
If you didn’t eat everything at once, don’t be sad, this roll is very tasty even when it’s cooled. So feel free to serve as a cold appetizer, cut into pieces 2-3 cm thick.
Any fillings that we use for baking pies and pies are also suitable for creating lavash rolls. Stewed cabbage, fried minced meat with onions, liver with rice, mashed potatoes with mushrooms, eggs with green onions, mushrooms. Even sweet ones - with apples, other fruits and berries.

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Lavash is a universal material for snack dishes on the festive and everyday table. Today we present to you 6 recipes for pita bread snacks that will be appropriate on any day and for any occasion.

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Yoka, Armenian lavash snack

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We will need:

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Lavash portioned (diameter 20 cm) - 2 pcs.

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Chicken eggs - 2 pcs.

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Grated cheese - 2 handfuls

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Butter - 2 tbsp. l.

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Black pepper to taste

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Preparation:

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Of course, for one lavash you need one egg and one handful of cheese, in the photo I have a serving of two, so I wrote it down for two people! Lavash -20 cm in diameter.

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1. Take pita bread, crack a small egg into the center and spread it with a fork to the edges (it will help seal the edges when frying!).

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2. Add grated cheese to taste, a little black pepper, salt if you used unsalted cheese, and fold it into a triangle. Heat a spoonful of butter in a frying pan and place the triangle, seam side down.

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Fry until golden, turn over, fry again and serve immediately!

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But it’s also quite tasty when cooled down; you can take this snack to work or on the road, and serve it hot to a schoolchild for breakfast.

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Hot lavash snack

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This is a very simple recipe for making a hot pita bread snack. What’s remarkable is that this dish cooks very quickly. Great snack for beer, or other drinks. And children will really like this delicacy.

To prepare we will need:
Armenian lavash (thin) – 1 sheet
Crab sticks – 1 package
Soft processed cheese – 1 package (200 g)
Chicken egg – 3-4 pcs.
Garlic – 3-4 cloves
Dill – 1 bunch
Wheat flour – 1-3 tablespoons
Sunflower oil - for frying
Salt - to taste

Preparation:
Chop the crab sticks very finely.
Grate the garlic cloves on a fine grater.
Grate the cheese and mix it with garlic.
Chop the dill very finely.
Cut the pita bread into 4 equal-sized pieces.
Spread cheese and garlic onto a layer of lavash, sprinkle with parsley, and crab sticks on top. And cover with a second sheet of pita bread. Coat the second sheet as indicated above. Next, cover the third sheet with the fourth sheet of pita bread.
Using a very sharp knife, cut the resulting multilayer layer into portions.
Add flour and salt (you can use black pepper) to the chicken eggs and mix. It should be a liquid dough. Lightly beat the mixture.
Dip each piece of lavash into the batter and fry in vegetable oil until golden brown.

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Ruddy lavash rolls with cheese

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Ingredients:

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pita
any greens to taste (dill, parsley, cilantro, green onions, lettuce, spinach, etc.)
feta cheese
vegetable oil

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Cooking method:

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Finely chop the greens, squeeze with your hands, mix with crumbled cheese in proportions to your taste. Cut the pita bread into rectangles of approximately 10 by 7 cm, place 2 tablespoons on each. stuffed with greens and cheese, roll into envelopes (like spring rolls), place in a frying pan with a small amount of heated oil, fry until browned on both sides. These pita rolls with cheese can be served hot, warm or cold.

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You can diversify or slightly change the taste of the rolls by making the filling from other products or adding any meat or sausage products, tomatoes, etc. to the specified products. Try it!

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Hot lavash snack

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Ingredients:

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Thin lavash - 6 pieces
By-products - 200 grams each (chicken gizzards and hearts)
Hard cheese - 150 grams
Egg - 2 pieces
Greens - 1 To taste (onion, dill)
Salt, pepper - 1 To taste
Vegetable oil - 1 To taste (for frying)

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Preparation:

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1. Boil the offal, do not forget to rinse them thoroughly first. Then we send them to the blender.

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2. Chop the greens (onion and dill) with a knife and add to the chopped giblets.

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3. Grate the cheese on a fine grater and add it to the rest of the mixed products. We also send egg yolks there. Pepper it all, be sure to add salt and mix well.

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4. Divide the pita bread into equal triangles. Place the filling in the center of the pita bread and carefully wrap it in the form of an envelope. Lubricate the ends with egg white so that they stick well to each other.

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5. Fry the “envelopes” in a frying pan with vegetable oil. Place the finished snack on napkins to remove excess fat.

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Snack in lavash

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It's quick and easy to make, but I assure you, you won't be able to resist the addition. One sheet of flatbread is enough for one or two people.
I took a little different from the standard lavash, which is sold in large layers, but a round one in a package. It's called "Italian Flatbread". It is softer, a little thicker and, in my opinion, tastier. The taste and softness are reminiscent of the lavash that is used to make rolls at McDonald's.

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You will need:
Italian flatbread (Pita)
Cherry tomatoes
Smoked brisket (can substitute bacon or sausage)
Masdam or Russian cheese (any other can be used)
Butter
Cream cheese
Green onion

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Preparation:
We spread the pita bread for our future snack and grease it completely on the inside with cream cheese. And then we put the products only on half of the cake. First, meat (in our case, pieces of brisket cut into strips) and tomatoes (cut into slices), then cheese and chopped green onions on top.

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We fold the cake in half (in half), that is, covering the part on which the main ingredients lie.
We cut our semicircle in half. Firstly, it’s much more convenient to take and fry, and it’s also easier to cut the soft flatbread.

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Heat the frying pan over medium heat (so that the flatbread does not burn and the cheese has time to melt), add a small piece of butter so that the frying pan is not dry and our appetizer in the pita bread is browned. Fry for 1-2 minutes on both sides, turning over with a spatula.

Voila! It's simple! But very tasty!! Crispy flatbread, stretchy cheese, sour tomato, fragrant onion will give the brisket a special taste!

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Video recipe "Pita bread baskets"

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Bon appetit!

We return again to the Armenian thin lavash that we have not made pizza, lasagna, pies, pies from it. Recipes are available.

Thin pita bread is universal, and today I propose to make rolls from it, but for rolls you need a filling.

Toppings for lavash rolls are the topic of today’s review. Let's look at 15 of the most delicious and simple fillings for lavash rolls.

Fillings for lavash roll with sausage and Korean carrots

Perhaps the most famous recipe for filling a lavash roll.

We need:

150 g Korean carrots
150 g boiled sausage
1 piece of pita bread
2-3 tbsp. mayonnaise

Preparation:

1. Korean carrots are initially cut into strips, but they need to be chopped again.

2. Boiled sausage is also cut into small strips.

3. Mix all the products and season them with mayonnaise. The mixture should be of medium consistency, not dry and not too runny.

4. Cover the surface with cling film, put pita bread and coat with filling. Roll it up. Then put the roll in the refrigerator.

For better soaking of lavash rolls, they must be placed in the refrigerator for 30 minutes to 1.5 hours, if there is time, it’s better overnight.

Lavash roll with mushrooms and eggs

We need:

200 g mushrooms
1 onion
3 eggs
50 g hard grated cheese
100 ml sour cream
salt and pepper to taste
vegetable oil
1 pita bread

Preparation:

1. Stew mushrooms and onions in oil.

2. Boil and chop the eggs, using a special grill.

3. We collect mushrooms, eggs, cheese in one bowl, add salt, pepper, and season with sour cream.

4. Spread the lavash with the mixture and leave to soak

Fillings for lavash roll with chicken fillet and pepper

We need:

1 piece of pita bread
1 chicken fillet
1 red bell pepper
1 clove of garlic
2 tbsp. mayonnaise
1 bunch of dill

Preparation:

1. Chop sweet pepper and dill.

2. Mix garlic with chicken fillet in a blender. First the garlic and then the chicken.

3. Mix the resulting mixture with dill and bell pepper, season with mayonnaise and mix thoroughly.

4. With the resulting filling, carefully spread the lavash sheet and wrap it tightly into a roll. Wrap it in film and put it in the refrigerator.

Fillings for lavash roll with crab sticks

This filling is a “classic” pita roll, where there is a party, there is always a roll with crab filling on the table. Maybe it’s not familiar to you, then I’ll share the recipe.

100 g crab sticks
2 tbsp. cream cheese or 100 g grated cheese
1 bunch of dill
2 tbsp. sour cream or mayonnaise
1 pita bread
salt and pepper, to taste.

Preparation:

1. Chop crab sticks and dill.

2. Mix all the products, season them with sour cream, and cover the lavash sheet with the resulting mixture.

3. From the spread lavash, make a roll.

Lavash roll with herring filling

We need:

1 medium sized herring
2 boiled carrots
1 processed cheese
2 tbsp. olive oil (vegetable oil, melted butter)
1 bunch of green onions
1 sheet of pita bread

Preparation:

1. Cut the herring into fillets and divide it.

2. Cut the boiled carrots into pieces.

3. Grind the processed cheese.

4. Place all chopped ingredients in a blender. Add a couple of tablespoons of olive or melted butter. We interrupt everything.

5. Fill this mixture with chopped green onions, mix and cover a sheet of lavash with it.

6. Form a roll.

Diet filling for lavash roll

We need:

1 cucumber
300 g cottage cheese
1 large bunch of dill
2 tbsp. olive oil
salt to taste
1 pita bread

Preparation:

1. Grind the cucumber on a grater. The cucumber skin, if it is homogeneous, does not need to be trimmed.

2. Chop the dill finely.

3. Mix the products according to the recipe, season with olive oil,

salt and spread lavash. We wrap it in a roll.

Lavash roll with raw carrots and cheese

We need:

1 carrot
1 sheet of pita bread
50 g hard cheese
2 cloves garlic
2 tbsp. mayonnaise

Preparation:

1. Carrots, 2/3 of it on a fine grater, and 1/3 on a coarse grater.

2. Grind the cheese and garlic on a grater, coarse and fine, respectively.

3. Collect carrots, cheese, garlic, add mayonnaise and mix.

4. After mixing, spread the sheet and wrap it with a roll, send it to the cold.

Fillings for lavash roll with minced meat and vegetables

We need:

300 g minced meat, any
1 carrot
100 g broccoli
1 onion
50 g grated hard cheese
2 tomatoes
4 lettuce leaves
1-2 cloves of garlic
1 bunch of greens
100 g 15% sour cream
salt, pepper to taste
1 sheet of pita bread

Preparation:

1. Chopped carrots and onions, fry with minced meat.

2. Boil broccoli and its inflorescences. Cooled cabbage, cut into small pieces.

3. Grate the cheese, chop the tomato and herbs.

4. Finely chop the garlic.

5. Season all the above components with sour cream, salt and mix.

6. On the pita bread, first put the lettuce leaves, then the filling, and roll it into a roll.

Salmon and cucumber roll filling

We need:

180 g salmon or salmon
200 g cream cheese
1 fresh cucumber
greens, to taste
2 thin pita breads

Preparation:

1. Cut the fish into thin strips.

2. Peel the cucumber and cut it lengthwise into strips.

3. Grease a sheet of lavash with cream cheese.

4. We distribute the fish from the edge of the sheet, put cucumber and chopped herbs on it and wrap it tightly in a roll.

5. Before serving, cut into 3 cm thick slices.

Roll filling with chicken fillet

We need:

1 chicken fillet
1 piece red, sweet onion
2 tomatoes
1 fresh cucumber
1 bunch of parsley
2 cloves garlic
4-5 tbsp. soy sauce
1 tbsp. pepper mixtures
1 small packet of potato chips
1 thin pita bread
vegetable oil, for frying
salt to taste

Preparation:

1. Chopped pieces of chicken meat are fried in a frying pan.

2. Onion, cut into half rings, add a little salt and knead with your hands.

3. Chop the tomatoes into cubes.

4. Grate the cucumber. Chop the parsley and garlic.

5. Mix chicken with vegetables, pepper, season with soy sauce and sprinkle with potato chips.

6. Place the filling on a lavash sheet and form into a roll.

Vegetable filling for roll

We need:

1 sweet bell pepper
1 fresh cucumber
1 tomato, medium
1 clove of garlic
2 green onions, without white part
2 sprigs dill or basil
50 g feta cheese
vegetable oil

Preparation:

1.Chop the pepper, cucumber and tomato into small cubes.

2. Squeeze the garlic through the spade.

3. Coarsely chop the onion and dill.

4. Cut the cheese into cubes.

5. Salt all products and season with vegetable oil.

6. Form a roll.

Filling with cottage cheese and herbs for roll

We need:

180 g cottage cheese
50 g sour cream
1 clove of garlic
1 tomato, large
1 small bunch of dill
salt to taste
1 thin pita bread

Preparation:

1. Chop the garlic. Chop the dill.

2. Chop the tomato into cubes.

3. Salt and mix the necessary products.

4. Form a roll, first spreading the lavash sheet with filling.

Roll with ham and cheese

We need:

100 g ham
100 g cheese, hard, any brand
1 clove of garlic
1 fresh cucumber
2-3 tbsp. yogurt
1 sheet pita bread

Preparation:

1. It is best to cut the ham into thin strips.

2. Grind the hard cheese and cucumber on a coarse grater, and the garlic on a fine grater.

3. Mix everything according to the recipe, season with yogurt, spread the pita bread, and roll it into a roll.

Spanish filling for pita roll

For lovers of spicy foods, this recipe is suitable.

We need:

500 g beef
1 onion
1/2 can canned corn
1 sweet pepper, red
2-3 medium tomatoes
salt, black pepper, ground chili pepper, to taste
200 g Cheddar cheese, grated
parsley or cilantro
2 thin pita breads

Preparation:

1. Grind the beef and simmer.

2. Finely chop the onion, bell pepper, and tomatoes.

3. Finely chop the greens.

4. According to the recipe, combine all the ingredients, mix and distribute over the pita bread, form a roll.

Spicy chicken filling for roll

We need:

2 pcs. chicken fillet
2 tomatoes
1 salad pepper
1 onion
1 red onion
125 g Mozzarella cheese
50 g green salad
5 tbsp. olive or vegetable oil
1/2 tsp. black pepper
10 olives, pitted
1/2 tsp salt
2 sheet pita breads

Preparation:

1. Boil the chicken meat and chop it.

2. Chop the tomatoes and sweet peppers, and cut the olives into rings.

3. Cut the onions and sweet onions into half rings, add salt and knead with your hands.

4. Grind the cheese into cubes.

5.Mix all ingredients thoroughly, pepper and lightly salt. Season with olive oil.

6.Take a sheet, apply the filling, distribute it evenly over the sheet. Wrap it tightly into a roll.

The fillings for the lavash roll prepared according to these recipes will come in handy when you decide to go on vacation with your family, or organize a festive feast at home, or just want something tasty for tea.

Bon appetit!

Thin Armenian lavash can form the basis of a wide variety of dishes, including casseroles, hot and cold appetizers. When meeting unexpected guests, many housewives whip up lavash rolls. They are good because they are suitable for a variety of foods, and it is almost always possible to assemble an interesting filling from what is in the refrigerator. In addition, the fillings for lavash are so varied that you can choose an option to suit every taste and every budget.

Cooking features

When preparing the filling for pita rolls, you can show your imagination by creating your own recipe or modifying one that has long been known and popular. However, you need to know a few subtleties to make the dish tasty and beautiful.

As a filling for lavash, you can use lightly salted or otherwise prepared fish, caviar, vegetables, mushrooms, meat and sausages. But if you don’t want the dish to be dry, it doesn’t hurt to add a base sauce to any filling. It is important that the sauce is not too liquid, as this can cause the pita bread to become soggy and tear. Therefore, the sauce is often replaced with soft cheese or cottage cheese.
The lavash roll will be tastier if the layers of unleavened dough have time to soak a little in the sauce. For this reason, it is better to fill the rolls some time before the guests arrive, about an hour. Please note that if the pita bread is soaked in the sauce for too long, it may also become soggy, so making pita bread rolls a day or more in advance is also undesirable.
To prevent the pita bread from drying out while it is soaking in the filling or cooling (sometimes the rolls need to be cooled before serving), the roll can be wrapped in foil or cling film. In addition, this will help give the rolls the desired shape.

Lavash rolls can be made small, designed for one serving, or large, so that you can then cut them into small pieces (1-2 cm), beautifully arrange them on a platter and serve them at the holiday table. The first option is more suitable for a home feast, the second - for a buffet table.

Crab sticks filling

crab sticks – 0.2 kg;
chicken egg – 2 pcs.;
hard cheese – 150 g;
garlic – 2 cloves;
mayonnaise – 100 ml;
fresh herbs – 100 g.

Cooking method:

Crab sticks can be used chilled or frozen. If you choose the latter option, the surimi will have to be defrosted at room temperature, so you need to remove it from the refrigerator in advance. It is not recommended to use a microwave to defrost crab sticks, as this may damage their structure and make them resemble rubber.
Cut the crab sticks into small pieces of any shape.
Boil the eggs, cool, peel. Grate on a coarse grater.
Wash, dry with a napkin and finely chop the fresh herbs with a knife.
Grind the cheese on a fine grater.
Crush the garlic using a hand press.
Combine all ingredients by adding mayonnaise. Stir.

The filling is distributed over the entire surface of the pita bread, after which it must be rolled into a roll and wrapped in cling film. Before serving, the roll is taken out of the refrigerator, freed from the film and cut into one and a half centimeter pieces. All that remains is to arrange the rolls on a plate and garnish with parsley sprigs.

Cottage cheese filling with pickled cucumber

cottage cheese – 0.2 kg;
garlic – 1 clove;
pickled cucumbers – 100 g;
mayonnaise – 50 ml;
fresh herbs – 50 g.

Cooking method:

Rub the cottage cheese through a sieve so that it acquires a delicate consistency.
Add mayonnaise and garlic, passed through a press, beat with a blender.
Finely chop the washed and dried greens.
Cut the pickled cucumbers into small pieces, after cutting off the ends. Drain the juice released from the cucumbers - it is not needed.
Add herbs and chopped cucumbers to the curd sauce and mix well with a spoon.

After the pita bread is spread with cream and rolled into a roll, it needs to be put in the refrigerator for at least an hour. It is better to cut the roll larger before serving. Its fresh aroma is unlikely to leave your guests indifferent.

Filling with champignons and melted cheese

processed cheese – 0.2 kg;
mayonnaise – 20 ml;
champignons – 0.2 kg;
onions – 100 g;
butter - how much will be needed;
salt, pepper - to taste.

Cooking method:

Wash the champignons and dry them immediately by blotting them with a towel. Don't let them sit in water for too long or they will swell too much.
Cut the mushrooms into small cubes.
Remove the skin from the onion. Finely chop the onion.
Melt a small piece of butter in a frying pan. Add the onion and fry it over low heat until it becomes translucent.
Add the mushrooms and fry them with the onions until all the juice released from the champignons has evaporated from the pan.
Pepper and salt to taste, stir and remove from heat.
Grind the processed cheese on a grater. It will be easier to do this if you put the cheese in the refrigerator for a while.
Mix cheese shavings with mayonnaise.
Combine cheese and mushrooms, mix thoroughly.

Spread the lavash with cheese and mushroom paste and form it into a roll. Wrap it in film and leave it for an hour so that the dough is saturated with the sauce. Serve cut into 1-1.5 cm pieces.

Filling with lightly salted salmon

cream cheese – 50 g;
lightly salted salmon – 0.3 kg;
lemon juice – 20 ml;
fresh dill - to taste.

Cooking method:

Cut the salmon into thin layers. Be sure to make sure there are no bones in it. If necessary, remove all the seeds - they should not get into the filling under any circumstances.
Finely chop the dill.
The filling should be laid out on the pita bread in layers: first it is greased with cheese, sprinkled with dill, then the salmon is laid out and sprinkled with lemon juice.

Filling with Korean carrots and minced meat

tomatoes – 0.2 kg;
Korean carrots – 150 g;
minced meat – 0.3 kg;
sour cream – 100 ml;
vegetable oil – 40 ml;
salt, spices - to taste.

Cooking method:

Salt and pepper the minced meat and fry in vegetable oil until tender.
Slice the tomatoes thinly.
Grease the pita bread with sour cream and place the minced meat on it.
Sprinkle with Korean carrots and place tomatoes on top.
Roll the pita bread into a roll and cut into large portions.

These rolls should be served immediately after they are prepared. The amount of filling is enough for 2 pita breads. If desired, the rolls can be cut into narrower pieces and served at the buffet table.

Filling with cheese and carrots in Korean style

Adyghe cheese – 0.2 kg;
Korean carrots – 0.2 kg;
fresh herbs – 100 g;
mayonnaise - how much will it take?

Cooking method:

Finely chop the greens with a knife.
Crumble the cheese with your hands or grate it.
Chop the carrots with a knife.
Mix cheese, carrots and herbs, adding just enough mayonnaise to combine the ingredients into a total mass.

Distribute the filling on the pita bread and make a roll. Serve the dish no earlier than an hour later, otherwise the pita bread will not have time to soak in the sauce. Before serving, cut the roll into thin pieces.

Filling with sausage

boiled sausage – 0.2 kg;
carrots – 100 g;
fresh cucumber – 100 g;
fresh herbs – 50 g;
mayonnaise – 100 ml.

Cooking method:

Wash the carrots, peel and finely grate.
Cut the cucumber into small cubes. Ideally, it needs to be cleaned before this - then the filling will be more tender.
Cut the sausage into small cubes.
Mix the ingredients, adding chopped herbs and mayonnaise.

Next, the lavash roll is prepared in the usual way, that is, the filling is distributed over the lavash, it is rolled into a roll and cut into not too thin pieces. Instead of sausage, you can use boiled or smoked chicken breast, beef tongue or veal to prepare this dish. The taste will, of course, change, but will not deteriorate.

Canned fish filling

tuna in its own juice (canned) – 0.2–0.25 kg;
chicken egg – 3 pcs.;
hard cheese – 100 g;
greens - to taste.

Cooking method:

Place the canned food from the jar into a bowl, and pour the juice into it. Mash the canned food thoroughly with a fork.
Finely grate the cheese and mix with chopped canned goods.
Boil the eggs and, finely grating them, add to the rest of the ingredients and mix.
Add chopped herbs and, if necessary, a little mayonnaise to the filling.

After greasing the pita bread with the resulting pate, roll it into a roll and put it in the cold for at least half an hour. Serve cut into small pieces.

Stuffing with garlic and tomatoes

soft cheese – 0.3 kg;
tomatoes – 0.3 kg;
garlic – 3 cloves;
fresh herbs – 100 g.

Cooking method:

Cut the tomatoes into thin semicircles and set aside to allow excess juice to drain out.
Mix the garlic passed through a press with soft cheese.
Spread the pita bread with cheese paste and place tomato slices on top. Sprinkle with chopped herbs.

Roll the pita bread and be sure to put it in the refrigerator for at least an hour. Before serving, cut into thin pieces and place on a platter. The rolls look very bright and appetizing; their spicy taste will not disappoint you either. If you like spicy dishes, you can sprinkle the filling with ground red pepper before rolling the pita bread into a roll.

Chicken liver filling

chicken liver – 0.3 kg;
onions – 100 g;
cream – 100 ml;
salt, pepper - to taste;
fresh cucumber – 0.2 kg.

Cooking method:

Rinse the liver, cut into not too small pieces.
Cut the peeled onion into medium-sized pieces.
Fry the liver and onion until tender, transfer to a blender bowl.
Add cream and beat the ingredients to form a pate. Salt and pepper it to taste.
Grate the cucumber using a grater with large holes.

After brushing the pita bread with pate, place the cucumbers on top, then form a roll. Before serving, cut into small pieces. This filling option is unlikely to be suitable for a festive feast, but for a family dinner it will be just right.

Cheese filling for fried rolls (portioned)

chicken egg – 5 pcs.;
hard cheese – 0.3 kg;
green onions – 50 g;
milk – 80 ml;
mayonnaise – 30 ml;
sour cream – 30 ml;
flour - how much will be needed;
vegetable oil - how much will be needed;
salt, spices - to taste.

Cooking method:

Grate the cheese, mix it with mayonnaise and sour cream.
Boil 3 eggs. Cool, peel and finely chop.
Chop the green onions with a knife.
Mix onion and eggs with cheese.
Cut the pita bread into several parts, spread each one with filling. Roll into rolls.
Beat the remaining eggs with milk, salt, and spices. Using flour, thicken to the consistency of thick sour cream.
Dip each roll in batter and fry in hot oil on all sides.

These rolls can be served either hot or cold. In any case, you will like the result.

Sweet filling for lavash roll

apples – 0.6 kg;
chicken egg – 1 pc.;
lemon – 1 pc.;
butter – 50 g;
sugar – 20 g;
vanilla sugar – 5 g;
cinnamon – 5 g.

Cooking method:

Wash and dry the apples. Peel and core. Cut the apples into small cubes.
Squeeze the juice out of the lemon. Pour it over the apples, sprinkle them with sugar, mixing it with vanilla sugar and cinnamon.
Fry the apples in melted butter and place on pita bread, spread over its surface. Use only half of the filling for now, don't go a little to the edges.
Cover with the second pita bread, put the remaining filling on it, and roll everything into a roll.
Place on a greased baking sheet and brush with egg yolk.
Place in an oven preheated to 180 degrees and bake for 20–30 minutes.

Before serving, the roll should be cut into not too small pieces. You need to use a very sharp knife, otherwise the roll will crumble.

Recipes for fillings for lavash are not limited to those given above, since each housewife, taking one of the recipes as a basis, brings something of her own. By showing your imagination, you, too, can probably invent your own unique recipe for the filling for a lavash roll.

Good afternoon.

There are thousands of options for lavash snacks, and it is impossible to consider them all in one article. So let's divide them into groups and write about them separately.

Today I want to offer several easy and tasty recipes for cold appetizers made from pita bread. Lavash is a very versatile component in which you can wrap almost anything, be it meat or fruit with ice cream. In any case, it will look delicious and original.

A simple Korean-style pita bread with ham and carrots

The most unpretentious snack from the simplest products. To prepare you will need:

150 g Korean carrots
150 g ham
1 large pita bread
Mayonnaise - 2 tbsp

1. Cut the ham into small strips and mix it in one bowl with Korean carrots and mayonnaise.

2. Spread the filling evenly over the pita bread and carefully and tightly roll it into a roll.

3. Wrap the roll in cling film and put it in the refrigerator for 1 hour.

4. After this, remove the film and carefully cut the pita bread into pieces 2-3 cm thick.

Chicken and bell pepper appetizer filling

To prepare you will need:

Boiled chicken breast - 1 pc.
Bell pepper - 1 piece
Garlic - 2 cloves
Mayonnaise - 2 tbsp
Greenery
1 large pita bread

1. Break the chicken breast and garlic into a blender bowl.

2. Mix the breast with finely chopped bell pepper and herbs, seasoning everything with mayonnaise.

3. Spread the filling evenly on the pita bread.

4. And roll it into a tight roll.

Before cutting, the lavash roll must be kept in the refrigerator for at least 1 hour so that it is soaked

How to make a low-calorie snack of pita bread with cucumber

A low-calorie snack is obtained by replacing mayonnaise with cottage cheese and using “negative calorie” products, such as fresh cucumbers.

So, for preparation we take:

Half a fresh cucumber
150 g curd cheese
Olive oil - 1 tbsp
Greenery
1 large pita bread

1. Grate the cucumber on a coarse grater and mix with cottage cheese and herbs. Add a spoonful of olive oil and mix well.

2. Similar to the previous recipes, distribute the filling evenly over the pita bread, wrap it in a roll and put it in the refrigerator, wrapped in cling film or a plastic bag.

Light lavash roll with cheese and carrots

Another simple recipe that does not require preliminary preparation of products.

For the filling we need:

Hard cheese - 70-100 g
One fresh carrot
2 cloves garlic
2 tbsp mayonnaise

1. Grate carrots and cheese on a coarse grater. Garlic - fine. Combine all ingredients together and mix well.

2. Then spread the filling evenly onto the pita bread and roll it up.

Filling for a roll of herring and melted cheese

For this option we will need:

Salted herring fillet - 2 pcs.
1 processed cheese – 100 g
2 medium boiled carrots
Green onions
1 large pita bread

1. Cut the herring, carrots and cheese into pieces and place in a blender bowl.

Before whisking the ingredients, add a spoonful of vegetable or olive oil to make the mixture smooth

2. Add finely chopped onion to the blender mixture and spread the filling on the pita bread.

3. Roll the pita bread into a roll, leave in the refrigerator for 1 hour and cut into slices 2-3 cm thick.

Appetizer for the festive table of lavash with sprats

Now there will be more complex recipes with more ingredients.

For this roll we will need:
Sprats – 150 gr
Cheese - 150 gr
Boiled eggs - 3 pieces
Mayonnaise - 3 tablespoons
Garlic - 2 cloves
Parsley - 1/2 bunch
Pickled cucumbers - 12 pieces (small)
Lavash - 1 piece

1. Grind the garlic on a fine grater or press through a garlic press. Mix it with mayonnaise and spread the resulting mixture all over the pita bread.

2. Grate the cheese onto the pita bread using a coarse grater.

3. Rub the eggs into the next layer.

4. And behind it we put finely chopped cucumbers and chopped herbs.

5. Place the sprats as the last layer (without cutting) and roll into a roll.

To prevent the fish from falling out, do not spread it all over the pita bread, concentrate in the middle

The roll is ready, put it in the refrigerator to steep.

Appetizer stuffed with crab sticks

For the crab stick roll we will need:

Crab sticks - 150-200 g
Processed cheese - 3-4 tbsp
Boiled eggs - 3 pcs
Garlic - 3 cloves
Dill - 1/2 bunch
Lavash - 1 piece
Salt - 1/8 tsp

1. The most interesting thing about this recipe is the garlic cheese. To prepare it, heat the processed cheese in the microwave at maximum power for 30-40 seconds. When it becomes fluid, mix it with finely grated garlic and spread it over the pita bread.

2. Then put finely chopped greens, coarsely grated eggs and finely chopped crab sticks on the pita bread.

3. Salt the filling and roll into a tight roll.

The roll is ready. Let it sit in the refrigerator and then cut into slices.

New Year's roll "Salmon in lavash"

And finally, I left my favorite version of lavash roll with salmon. This is a 100% hit for any feast. Be sure to include it in your New Year's menu.

Ingredients:

Large pita bread - 1 piece
Lightly salted salmon – 250 gr
Pickled cucumbers – 200 gr
Parsley - 2 bunches
Mayonnaise - 100 gr

Preparation:

1. Cut the salmon into small pieces.

2. Lubricate the lavash with mayonnaise.

If you're already tired of mayonnaise, take cottage cheese

3. Place fish, chopped parsley and finely chopped cucumbers on the pita bread.

4. Roll the pita bread into a roll.

5. Wrap the roll in cling film and place it in the refrigerator for 1 hour.

The salmon appetizer is ready!

Lavash can be used to prepare not only cold appetizers. You can fry them in a frying pan or bake them in the oven. I will devote the following articles to these methods, because lavash rolls are my favorite snacks.

That's all for today, thank you for your attention.

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