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Lavash with smoked chicken and Korean carrots

0
1975
Kitchen European
Calorie content 186.1 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 25.2 g
Fats * 8 gr.
Carbohydrates* 18.5 g
* per 100 gr. product
Lavash with smoked chicken and Korean carrots
Content

Lavash has long been firmly rooted in our menu. Moreover, this product is successfully used both for a family table and for a festive one. Everyone knows about pita rolls, but not everyone knows about the variety of fillings for them. In this recipe, we will focus on chicken and Korean carrots. Moreover, we recommend taking smoked chicken: its delicate smoky aroma "makes" the whole roll. Juicy carrots only add spice and juicy texture.

Ingredients

Cooking process

step 1 out of 10
Rub the melted cheese on a fine grater. To make it more convenient to do this, we recommend that you first place the cheese in the freezer for thirty minutes, and rinse the grater with water before work.
step 2 out of 10
Cut the smoked chicken into thin slices. All films, cartilage and skin must be removed - only fillets are used in the filling.
step 3 out of 10
Korean carrots should be lightly squeezed so that a lot of moisture does not get into the roll. You can place it in a colander or simply squeeze out excess liquid with your hands.
step 4 out of 10
We spread the first sheet of pita bread on the surface of the table and level it with our hands. Lubricate the pita bread with mayonnaise with the back of the spoon. Be sure to coat the edges so that the layers of the roll can bond well along its entire length.
step 5 out of 10
Pour the grated processed cheese onto a layer of mayonnaise. We distribute it evenly over the entire area.
step 6 out of 10
Cover the processed cheese with the second sheet of pita bread. Press lightly with your hands - you get a two-layer sheet.
step 7 out of 10
We spread the prepared Korean carrots on the surface and distribute them around the entire perimeter of the sheet. Put smoked chicken plates on top.
step 8 out of 10
We form a roll by rolling the filled sheets into a tight roller. While rolling, we tighten the roll with our fingers.
step 9 out of 10
We wrap the formed workpiece with cling film - this will prevent the surface from drying out and will also protect it from extraneous odors. Place the roll in the refrigerator for soaking. A couple of hours will be enough.
step 10 out of 10
We take out the soaked roll and cut it in transverse pieces into portions. Place them on a serving plate and decorate with chopped green onions and pomegranate seeds.

Bon Appetit!

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