1. Lavash roll with red fish

Ingredients

• 1 small bunch of dill;
• 200 g cream cheese;
• 1 tablespoon lemon juice;
• 200 g fillet of slightly salted red fish;
• 3-5 cherry tomatoes – optional;
• 1 lavash

Cooking

Finely chop the dill. Mix in cream cheese and lemon juice. Cut the fish and tomatoes into small thin pieces.

Lubricate pita bread with dill cheese mass. Top with fish and tomatoes. Roll into a roll and leave for a couple of hours in the refrigerator. Cut into small pieces before serving.

2. Lavash roll with crab sticks

Ingredients

• 3 eggs;
• 10-11 tablespoons of mayonnaise;
• 150 g of hard cheese;
• 2 cloves of garlic;
• 2-3 sprigs of parsley;
• 2-3 sprigs of dill;
• 300 g crab sticks;
• 3 lavash.

Cooking

Hard boil eggs for 10 minutes. Cool down. Finely chop and mix with 3 tablespoons of mayonnaise.

Grate the cheese on a medium or large grater. Pass the garlic through a press. Chop greens. Mix everything with 2 tablespoons of mayonnaise.

Finely chop the crab sticks or grate on a coarse grater. Add 4 tablespoons of mayonnaise.

Lubricate pita bread lightly with mayonnaise. Put the cheese with herbs on the first one and wrap it in a roll. On the second – a little mayonnaise and eggs. Wrap it in first. Lubricate the third pita bread with mayonnaise and spread the crab sticks over it. Tightly wrap the roll in it, which is made of two parts. Leave in the refrigerator for 2-3 hours. Cut into pieces before serving.

3. Lavash roll with tuna

Ingredients

• 4 eggs;
• greens;
• 1 can of canned tuna (can be replaced with sardines, saury or other fish);
• 200 g of hard cheese (can be replaced with processed cheese);
• 3 pita bread;
• 200 g mayonnaise.

Cooking

Boil the eggs until tender for 10 minutes. Cool, finely chop and mix with chopped herbs.

Drain the liquid from the canned food, then mash the fish with a fork. Grate the cheese on a medium grater.

Lubricate pita bread with mayonnaise. Put the fish on the first and spread over the entire surface. Roll into a roll. On the second – eggs with herbs, then put the fish roll on the edge and roll it up again. Sprinkle the third pita bread with cheese and wrap ready-made pita bread with fillings in it.

Another cooking option: mix the ingredients and simply wrap the filling in pita bread.

Leave in the refrigerator for a couple of hours, then cut into pieces.

4. Lavash roll with cod liver

Ingredients

• 2 eggs;
• 125 g of hard cheese;
• 1 can of cod liver;
• 3-4 sprigs of dill or parsley;
• 3 tablespoons of mayonnaise;
• salt – to taste;
• pepper – to taste;
• ½ large pita.

Cooking

Hard boil the eggs for 10 minutes. Grate on a coarse grater along with cheese. Drain the butter from the liver, then crumble it with a fork. Chop greens. Mix everything together with mayonnaise, salt and pepper.

Put the filling on the pita bread and roll it into a tight roll. Wrap in cling film and leave in the refrigerator for an hour. Cut into small pieces before serving.

5. Lavash roll with mushrooms and cheese

Ingredients

• 300 g of champignons or other mushrooms;
• 1 tablespoon of butter;
• 200-250 g of cheese;
• 1 bunch of parsley or other herbs;
• 5-6 tablespoons of mayonnaise;
• 1 lavash

Cooking

Finely chop the mushrooms. Fry in oil until golden, about 10-15 minutes. Cool down.

Grate the cheese on a coarse grater. Chop greens. Mix with mushrooms and add mayonnaise.

Put the stuffing on the pita bread and smooth it out. Wrap in a tight roll and leave for an hour in the refrigerator. Cut into pieces before serving.

6. Lavash roll with chicken and Korean carrot

Ingredients

• 200–250 g chicken breast fillet;
• salt – to taste;
• pepper – to taste;
• seasonings for chicken – to taste;
• 1 tablespoon of vegetable oil;
• 1 small cucumber;
• 1 small bunch of dill (can be in half with cilantro);

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