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Lavash roll with canned fish and egg

0
700
Kitchen European
Calorie content 222.4 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 12.1 gr.
Fats * 13 gr.
Carbohydrates* 18.2 g
* per 100 gr. product
Lavash roll with canned fish and egg
Content

I propose to use a simple and easy recipe and prepare an unusually tender appetizer for any occasion. To prepare a pita roll with canned fish and eggs, a minimum amount of food and time is required. Cook and you won't regret it!

Ingredients

Cooking process

step 1 out of 6
Put a sheet of Armenian lavash on a clean work surface of the kitchen table, and then grease it with half the amount of mayonnaise indicated in the recipe, evenly spreading it over the entire surface of the lavash using a silicone spatula. Sprinkle with ground black pepper on top.
step 2 out of 6
Then lay out the second sheet of pita bread and brush it with the remaining mayonnaise. Using a can opener, open a can of canned fish, place it in a small bowl and mash it well with a fork. Spread the chopped canned food evenly over the greased pita bread.
step 3 out of 6
Boil chicken eggs in salted water, cool, peel and grate. Rinse greens (I had green onions) thoroughly under water and chop finely with a knife. Sprinkle pita bread on top of the fish layer with chopped chicken eggs and herbs. Salt if necessary.
step 4 out of 6
Roll a roll as tightly as possible out of pita bread.
step 5 out of 6
Then wrap the roll in plastic wrap or foil and place in the refrigerator for about 30 minutes to soak.
step 6 out of 6
Then cut the soaked pita roll with canned fish and egg into portions. Place on a plate and serve.

Enjoy an incredibly tasty and juicy snack!

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