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Lavash with chicken, Korean carrot and cucumber

0
624
Kitchen European
Calorie content 158.6 kcal
Portions 2 port.
Cooking time 30 minutes.
Proteins * 21.6 gr.
Fats * 8.1 gr.
Carbohydrates* 20.3 g
* per 100 gr. product
Lavash with chicken, Korean carrot and cucumber
Content

A very juicy bright dish, similar in appearance and composition to shawarma. It does not require a complex approach and expensive ingredients, but it will absolutely delight you with a voluminous rich taste. For the filling, fry the chicken in pieces together with spices - this will make the poultry meat juicy and spicy. Be sure to sandwich the pita bread sheet with sauces to soften it and create bright, piquant notes. Korean carrots and cucumbers fit in very well - crisp, juicy, they will dilute the nourishing filling with their freshness.

Ingredients

Cooking process

step 1 out of 8
Cut the chicken fillet into small pieces. Heat a small amount of vegetable oil in a frying pan and put the chicken in it. Fry over high heat for one minute.
step 2 out of 8
Add soy sauce, chicken seasoning, salt to taste and black pepper. Mix well, cook for another minute and remove from the stove.
step 3 out of 8
We lay out a sheet of pita bread on the table surface and grease it with the indicated sauces: ketchup, mayonnaise and mustard.
step 4 out of 8
In the form of a long strip, spread the Korean carrots in the center of the sheet.
step 5 out of 8
Rinse and dry the tomato and cucumber. Cut vegetables into thin slices. We spread on a strip of carrots first circles of tomatoes, then - plates of cucumbers, as shown in the photo.
step 6 out of 8
Put the chicken on top of the vegetables, pour it with the remaining juice in the pan. We wash the green onions, dry them and chop finely with a knife. Sprinkle chicken pieces with chopped herbs.
step 7 out of 8
Rub the melted cheese on a fine grater and put the resulting shavings on the greens. To make it easier to grate soft cheese, you can pre-hold it in the freezer for half an hour, and rinse the grater itself with water before grating.
step 8 out of 8
We wrap the packed filling tightly in pita bread - a large long envelope is obtained. Fry pita bread in a dry frying pan for a minute on each side. Then we cut it across the center into two portions. Serve hot until it is as juicy and aromatic as possible.

Bon Appetit!

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