Lavash rolls with salmon. Lavash roll with salmon Roll with salmon in lavash recipe

Lavash rolls - simple tasty dish. A variety of fillings for a snack - on a walk, on a picnic, while studying or working.

chicken fillet - 1 piece
sweet pepper - 1 piece
fresh cucumbers - 1 piece
carrots - 1 piece
green salad - 1 handful
mayonnaise - 2 tbsp. spoons
Armenian thin lavash - 1 piece
garlic - 0.5 cloves
salt to taste
freshly ground black pepper to taste
vegetable oil to taste

Salt the chicken fillet, sprinkle with freshly ground black pepper, grease with vegetable oil and fry on the grill or frying pan until cooked.

Cut the sweet pepper into strips and fry with a small amount of vegetable oil until soft and crispy. Or leave it fresh.

Cut the cucumber into strips, grate a small carrot on a Korean carrot grater or also cut into thin strips.

Mix mayonnaise with half a clove of garlic, passed through a press, and, if desired, with a small amount of finely grated aged hard cheese.

Cut the chicken fillet into small pieces.

Cut the pita bread into two portions, spread with mayonnaise, lay out lettuce leaves, then the rest of the ingredients, leaving a couple of free centimeters of pita bread at the bottom. Fold the free bottom edge of the pita bread over the filling and roll it up.

Bon appetit!

Recipe 2: lavash rolls with crab sticks and cheese

Crab sticks= — =150 g
Lavash - 1 pack.
Mayonnaise - 200 ml
Processed cheese – 100 g
Chicken egg - 3 pcs

Thaw crab sticks, cut as finely as possible.

Boil the eggs, peel and cut into small cubes, add to the crab sticks.

Generously coat the resulting mass with mayonnaise.

Grate the processed cheese and add to the filling.

I advise you to follow this procedure. If you add the cheese to the eggs and crab sticks first and then add the mayonnaise, it will be much more difficult to get a homogeneous mass. Tip: don't skimp on mayonnaise. The more mayonnaise, the better the pita bread is soaked, the softer and more tender the rolls will be.

Cut the lavash sheet in half. Spread the filling over the entire surface of the lavash.

Then roll the lavash sheet into a roll. Leave for 20 minutes to soak.

Trim the edges of the resulting roll, cut the rest into small pieces 3-4 cm wide.

The rolls are ready. Place them on a large plate, decorate and serve.

Recipe 3: Lavash rolls with fish nuggets

Lavash fish rolls are an excellent hearty, tasty and nutritious quick breakfast.

lavash - 2 pcs
tomatoes - 1 pc.
cucumbers - 1 piece
bell pepper - 0.5 pcs
mix of salads - by eye (I used arugula, chard and corn)
fish nuggets - 4 large pieces (frozen pieces of fish in breadcrumbs)
homemade mayonnaise - or tartar sauce - 4-6 tsp
adjika - 2-3 tsp
vegetable oil

Place a frying pan over medium heat and pour in a large number of vegetable oil. Let it heat up.

At this time, wash and dry the vegetables and herbs.

When the frying pan with the oil is hot, put the fish nuggets in it and fry under the lid on one side for at least 5 minutes, then turn over and fry on the other side without a lid for another 5 minutes. We make sure that the fish cutlets do not burn; if necessary, reduce the heat during cooking.

When the fish pieces in breadcrumbs are ready, place them on a paper towel so that all excess fat is absorbed into the paper.

Meanwhile, lay out a sheet of pita bread on the table. If it is too big, you can cut it off at the edges. The main thing is that the shape remains rectangular.

Take homemade mayonnaise or tartar sauce and spread it over the pita bread, departing from the left edge by approximately 10 cm, from the bottom and top - by 5 cm. Grease a small rectangle of pita bread, its size determines the thickness of the future homemade shawarma.

Spread adjika on top.

We take ready-made fish nuggets, if they are large, cut them in half, and place them on the left side of the greased surface of the pita bread in a vertical row.

Now we cut the vegetables: tomato - in half and then into thin slices, cucumber - into slices (if it is large, then cut into halves of circles), bell pepper - into thin slices. We lay out the chopped vegetables in the same vertical rows, thereby filling the space covered with sauces.

Lubricate fresh vegetables again with homemade mayonnaise or tartar sauce.

We put lettuce, arugula, chard and corn on top, but you can use absolutely any. Iceberg is perfect for lovers of crispy and juicy salad.

It's time to wrap the fish roll. First, we bend the bottom of the pita bread along its entire length. At this moment you can tuck and top part, if later you want to serve the fish roll beautifully. If you are going to eat it like shawarma, it is better to leave the top part tucked up.

Now fold in the remaining left edge of the cake.

And we begin to twist the roll to the side with the untouched pita bread.

We twist the pita bread until the very end.

Bon appetit!

Recipe 4: lavash rolls with red fish (step by step with photo)

Rolls with noble red fish are an excellent alternative to sandwiches. Suitable for festive table, and for every day. This lavash roll with fish can be supplemented with any vegetable ingredients to taste: spinach, cucumbers.

sheet lavash - 1 piece
spreadable cream cheese – 150 gr
fresh trout – 150 g
greens to taste

Place the pita bread on a flat surface and spread with cream cheese. Instead of cream, you can use hard cheese, grated and mixed with mayonnaise. Or you can simply grease the pita bread with mayonnaise and chopped herbs. But with cream cheese it turns out more tender.

Sprinkle with finely chopped herbs.

Cut the fish into thin strips and spread over the entire area of the pita bread, leaving only 2-3 cm of the edge free (but it should be generously greased with cheese).

Carefully and tightly roll the pita bread into a roll and wrap it in cling film. Place in the refrigerator for 1.5-2 hours to soak the pita bread. Do not store pita roll with fish for too long!

Cut the finished roll into portions 1.5-2 cm thick and place on a plate. You can decorate the dish by covering the dish with lettuce leaves, and sprinkle the finished rolls with herbs or red caviar on top. Can be served as a condiment soy sauce. When preparing the roll, you can add pickled or fresh cucumber, cut into thin strips, to the filling.

Recipe 5: lavash roll with curd cheese and fish

thin lavash - 2 large sheets
lightly salted red fish (fillet) - 300 g
fresh cucumber - 2 pcs.
green salad - several large leaves
curd cheese - 200 g
natural unsweetened yogurt - 100 g

Mix curd soft cheese with yogurt. You can mix cheese with sour cream, but I don’t really like the sourness of sour cream. It will be superfluous in this dish.

We take red fish fillets and if there are bones or skin, remove them. Cut the fillet into small pieces or strips.

Grease a sheet of pita bread with a thin layer of a mixture of cheese and yogurt. The middle can be left empty, but both ends of the pita bread should be well greased.

Place washed and dried lettuce leaves on the edge of the pita bread. We put fish on top, and then cucumber strips. Or vice versa - it doesn’t matter.

Carefully make a roll.

That's all - the lavash roll is ready! Can be cut into large pieces. You will get such a long beautiful lavash roll. Or you can make small rolls and place them on a flat plate. If you take lavash rolls with you as a snack on a picnic, it is better to leave them large, it will be more convenient.

Recipe 6: homemade lavash rolls with herbs and vegetables

The taste of the rolls is very rich, fresh, with a pleasant softness provided by the cheese layer.

Processed cheese without fillers (liquid) - 300 grams
Green onion - 1 bunch (small
Parsley - 1 bunch (small)
Green basil – 8 leaves
Green salad, leaves - 3 pieces
Lemon (juice) – 1 teaspoon
Round lavash - 6 pieces
Young carrots (sweet) - 3 pieces
Fresh cucumber – 3 pieces
Ham (any) - 400 grams
Salt to taste
Ground black pepper to taste

First of all, prepare the dressing, open the jar of processed cheese and transfer its contents into a deep bowl. Then rinse under cold running water green onions, parsley, basil leaves and green salad. Shake the greens over the sink to remove excess liquid, place the aromatic herbs one by one on a cutting board and cut the onion into small rings up to 2 - 3 millimeters thick.

Finely chop the parsley.

Cut the basil into thin strips.

We transfer all the cuttings into a bowl with melted cheese.

Add salt and ground black pepper to taste. Then take a lemon, cut it into 2 halves with a knife and squeeze 1 teaspoon of citrus juice into a container with cheese and herbs.

Using a silicone kitchen spatula, mix all the ingredients until smooth, the dressing is ready.

Cut each leaf of green salad into 2 halves so that you get 6 pieces, put them in a separate plate and set the container aside, they will be needed later. We peel the carrots and wash them together with the cucumbers under cold running water to remove sand and any other contaminants. Dry the vegetables with paper kitchen towels, thus getting rid of excess water. Then we arm ourselves with a mandoline grater and use it to chop the vegetables into thin strips, directly onto paper kitchen towels, first the carrots.

Well, then chop the cucumbers. Now dry the chopped vegetables again with paper kitchen towels in order to remove the juice released during cutting. Afterwards, remove the packaging from the ham, place it on a clean cutting board, take a clean kitchen knife for cutting sausages and cut the meat ingredient into layers up to 2 - 3 millimeters thick. Place all the cuts on separate deep plates.

All the ingredients are prepared, it's time to form the rolls. We print out a package of round pita breads and place 1 piece on a cutting board. We divide the dressing into 6 equal parts by eye, and do the same with all the other products that will be needed to prepare this dish. Using a tablespoon, transfer 1 part of the aromatic cheese mixture onto the pita bread.

Using a kitchen knife, distribute the dressing evenly around the entire perimeter of the flour product.

Now place 1 piece of ham in the middle of the pita bread.

Place 1 piece of carrot on top of the meat ingredient.

Then we put 1 part of cucumber straw on the sides and put half a lettuce leaf on top of all these delicious products.

We roll the pita bread into a tight roll, as much as possible. We form the remaining rolls in the same way.

We wrap the resulting rolls in plastic cling film so that they do not lose their shape.

Place the almost finished rolls in a plastic container, close the container with a tight-fitting lid and put it in the refrigerator for 1 hour. During this time, the rolls will be saturated with cheese and the aroma of herbs, becoming softer and more tender.

After 1 hour or 20 minutes before serving, remove the container with rolls from the refrigerator. One by one, remove the plastic cling film from each one, place the “miracle tube” on a cutting board and cut each roll into 4 parts.

Vegetables will peek out from the two outer parts of the rolls; if desired, you can cut them off or leave the rolls in this form, this will give them a certain charming charm. Place the rolls on a large flat plate, cut side up, and serve as an appetizer.

Recipe 7: how to make pita rolls with ham

Armenian lavash – 200 gr
dill - 1 bunch
processed cheese - 100 gr
ham – 200 gr

Grease the pita bread with creamy melted cheese.

Sprinkle with finely chopped dill.

Finely chop the ham.

Roll up the roll.

Wrap in cling film and put in the refrigerator.

Cut before serving.

Recipe 8: homemade lavash roll with hummus and avocado

lavash - 2 pcs
hummus - 4 tbsp.
avocado - 0.5 pcs.
bell pepper - 0.5 pcs
Greek yogurt - 1 cup
cucumber - 0.5 pcs.
garlic - 1 clove
lemon juice- 2 tbsp.
parsley - 1 tbsp.
salt pepper
fresh mint

Chop the cucumber into cubes, chop the parsley with mint/dill, chop the garlic.

In a small bowl, combine the Greek yogurt with the cucumbers, garlic, lemon juice, parsley, dill/mint and salt and pepper to taste.

Cut the peppers into strips, peel and slice the avocado, prepare spinach pita bread and white bean hummus.

Place the pita bread on a flat surface, spread the center of the flatbread with hummus, place the avocado and pepper on top, and season well with the sauce. Roll into a roll.

Recipe 9: lean lavash rolls with mushrooms (with photo)

Lenten lavash rolls are a very tasty and satisfying dish. Can be served both cold and hot. They are not fried, but the filling (mushrooms and mashed potatoes) can be added immediately after cooking while hot.

lavash - 2 pcs
potatoes - 4 pcs.
Korean carrots – 100 gr
vegetable oil - 4 tbsp.
onions - 2 pcs
mayonnaise - 1 tbsp.
champignons – 200 gr

Boil the potatoes until tender. When it is cooked, pour the broth into a separate bowl. Peel one small onion and fry it on vegetable oil.

Mash the potatoes, add onions and add a little (1 tbsp) lean mayonnaise.

Add half a glass of broth, salt to taste and mix everything thoroughly. Lenten puree is ready.

Cut the mushrooms into pieces and finely chop the onion.

Fry in vegetable oil until cooked.

Use scissors to cut lavash into pieces, at least 10 by 10 cm.

Now we collect the rolls. Take pita bread and spread it with mashed potatoes. We put champignons on top and the last layer is Korean carrots.

Roll up - the rolls are ready!

Recipe 10: Lavash rolls with shrimp, tomatoes and cheese

Preparing a juicy shrimp roll from pita bread does not require special skills.

Lavash - 1 piece
Tomatoes - 1-2 pcs.
Shrimp - 1 kg
Soft cheese - 100 gr
Sour cream - 100 gr

To prepare the roll, you will need to first boil and peel the shrimp.

Wash the tomatoes well and cut into small cubes.

Flatten the pita bread on the table and coat it well with thick sour cream, leaving a free edge of about five centimeters.

Place peeled shrimp and tomato cubes randomly on top of the sour cream.

It is better to take cheese with a high fat content and quite sharp for making the roll. It needs to be grated on a coarse grater and completely cover the tomatoes and shrimp.

Today we invite you to prepare a wonderful appetizer that will be appreciated by both lovers of oriental cuisine and traditional Russian cuisine. The roll with salmon in lavash turns out to be unusual, but very appetizing, especially since you can supplement it with various ingredients as you wish. Our selection of several simple recipes will help you prepare a cold dish, giving it a more piquant, spicy or delicate taste - buy the necessary ingredients and get to work!

First, let's make a roll with red fish in lavash according to the recipe itself simple recipe. There are the fewest ingredients here, so the appetizer is prepared very quickly!

Roll with salmon in lavash

Ingredients

Thin lavash - 1 pc. + -
— 150 g + -
— 150 g + -
- 1 bunch + -

How to make a red fish roll

We spread the pita bread on the table. Using a knife or a tablespoon, whichever is convenient, grease it over the entire area with cheese. We don’t skimp on the spread; the thicker the layer, the juicier the roll will be.

Wash the greens and dry with a towel. Finely chop, but only the leaves - you shouldn’t add hard stems to the appetizer, they will be felt.
Sprinkle on top of the cheese layer.
We cut the fish into long strips and lay them out, trying to keep the distance between the slices even.
Roll the roll along the long side. We make it tight enough so that the layers of pita bread are soaked as best as possible.
Wrap it in a plastic bag and put it in the refrigerator for 1.5-2 hours, no less. This time is needed to soak the roll.

Cut the finished lavash roll with red fish into portions, place it on a platter, decorate with sprigs of herbs and place on the table. Bon appetit!

Creative roll options

You can modify and supplement this recipe as follows:

Cottage cheese

Instead of cheese, you can use soft cottage cheese, just salt it and mix it with chopped herbs, and add a drop of mustard for spiciness.

Lemon juice and fresh zest

We use these ingredients to enhance the taste of red fish. Finely grate the zest from ½ lemon and add to 120-160 g of cream cheese. Sprinkle the juice over the surface of the pita bread on top of the fish laid out on it.

Cucumber

Pairs perfectly with salmon and salmon. We cut it into thin slices lengthwise, after removing the skin, and lay it out before placing the fish on the pita bread.

Salad

Arugula, lettuce, iceberg - juicy lettuce leaves will add summer freshness to the appetizer. If the leaves are thin and tender, lay them out without cutting, just like that, on top of the fish. If they are more rigid, we cut out the most “wiry” places.

A roll with red fish, salmon or salmon, supplemented with such products will become a real hit on the holiday table! We recommend a few more recipes for creating unusual rolls.

Well, for those who want to enjoy the exotic and surprise guests, we recommend the following recipe.

Cut 400 g of lightly salted salmon into slices (about 1.5 by 3 cm) and place in a deep glass plate.
Sprinkle with lemon juice, add black pepper, dried dill or basil.
Water with 1 tbsp. olive oil, mix well and put in the refrigerator for an hour to marinate.
In the meantime, we can grate 100 g of hard cheese and prepare an oil mixture for pita bread.

Impregnation for roll

Combine in equal proportions (1 dessert spoon each) honey, mustard beans, olive oil and lemon juice.

It is better to mix the ingredients in a jar with a lid, so it will be easiest to mix the emulsion by simply shaking it well.

Assembling a lavash roll

When the salmon is marinated, take it out.
Spread a sheet of thin Armenian lavash on the table and distribute 2 tablespoons over the surface. olive oil.
Sprinkle with dried Provencal herbs or any other spices to your taste.
Cover the top with another sheet of pita bread, pressing it with your hands.
Now it's our fish's turn. Place the salmon evenly on top of the second pita bread, sprinkle it with grated cheese, and again sprinkle a little herbs.

Important: you need to retreat at least 3 cm along the long edge so that the roll rolls neatly.

We roll the roll from the long side opposite the one where there is an indent. Now, using a sharp knife, cut it into portions 2-2.5 cm wide.

Place the resulting rolls on a baking sheet lined with baking paper, cut sides up. Pour them with the prepared butter mixture and set to bake. Keep in the oven preheated to 190°C for 15-20 minutes and remove.

Place the rolls on a platter and serve warm, garnished with herbs.

But besides red fish, other marine species also go well with lavash. Let's prepare the roll according to a different recipe.

Lavash roll with tuna

The taste of this snack is light and delicate.

To prepare, we will need 1 pita bread, but we are not in a hurry to spread it on the table, otherwise the dough will dry out and will be difficult to curl.

Wash 1 sweet pepper and chop it into slices and then into thin slices. Cut the pickled cucumber into small cubes as if for a vinaigrette.
We also wash several lettuce leaves- they should cover the entire surface of the pita bread - and dry thoroughly.
Open the can of sweet corn, drain the liquid and set aside for now.
We also open the can of tuna and, if it is in large pieces, mash it with a fork into a homogeneous mass.

Now let's start assembling the roll.

Grease the spread pita bread with 2 tbsp. mayonnaise, lay lettuce leaves overlapping on top.
Place chopped cucumber, 3-4 tbsp. corn, chopped bell pepper and, finally, evenly distribute the tuna.

We twist the finished roll quite tightly, but so that the pita bread does not tear. We wrap it in plastic and put it in the refrigerator to cool and soak.

After an hour and a half, take it out, cut it on the bias into portions, place it on a plate, garnish everything with herbs, and serve.

If you want to make this appetizer spicier, you can chop green onions into the roll, grease the pita bread with a mixture of mayonnaise and mustard, or sprinkle the tuna with black pepper.

Now you know several recipes for making a wonderful snack! Make lavash rolls with red fish or tuna, complement the filling with products as you wish, experiment and enjoy, friends, delicious food and pleasant communication!

Festive canapés with trout from the chef

Sandwiches are always an excellent choice for instant cooking delicious table, it’s worth working a little more for the holiday. At the same time, you don’t have to stray too far from the sandwich essence of the buffet table. Our chef suggests making unusual canapés with trout.

A delicate lavash roll with salmon is not a budget-friendly, but incredibly tasty appetizer. You can prepare the base for it yourself or buy it in a store. Cheeses will be an excellent addition to the roll. different types and vegetables.

Ingredients for 300 grams of lightly salted salmon: ½ stick of butter, thin wide pita bread.

The fish is cut into large pieces and placed in a blender.
Pre-softened butter is also added there.
The ingredients are mixed until smooth.
The resulting paste is applied to pita bread.

The roll is carefully rolled up. There is no need to squeeze it too hard to prevent the filling from coming out.

Cut this roll well with a sharp wide knife dipped in water and lemon juice.

Cooking with melted cheese

Ingredients for 300 grams of lightly salted salmon: 2 large pita breads, a “bath” of processed cheese, cucumber, a bunch of fresh dill.

The first pita bread is generously greased with cheese.
Thin slices of fresh cucumber are laid out on top of it. If you remove the skin in advance, the appetizer will turn out especially tender.
The first layer is covered with the remaining pita bread, which is also smeared with processed cheese.
Slices of lightly salted fish are distributed over it and chopped fresh dill is scattered.
Roll up into a tight roll.

The resulting snack with melted cheese is well cooled and cut with a very sharp knife. You can decorate the top of the roll at your discretion. For example, cherry halves.

Lavash rolls with salmon and curd cheese

Ingredients: 2 pita breads, 300 gram package of lightly salted fish, 150 grams curd cheese, a bunch of lettuce, ½ fresh cucumber, salt, a pinch of oregano.

The lavash base is covered with cheese, on top of which washed and dried lettuce leaves are laid out.
A second sheet of pita bread is laid out on them and also greased with cheese.
Long thick fish pieces are distributed over it, sprinkled with oregano.
Cucumber slices are laid out on top in a thin layer. Vegetables are salted.
The pita bread is wrapped tightly, covered with film and cooled.
After a quarter of an hour, the appetizer can be cut.

The resulting lavash rolls with salmon and cheese are beautifully laid out on a flat dish.

Recipe with cucumber

Ingredients: thin large pita bread, 3 fresh cucumbers, up to 200 grams of lightly salted fish, processed cheese without additives, sour cream, onions and dill.

The salmon gets rid of even the smallest bones and is cut into thin slices.
Cucumbers are chopped in the same way. The most convenient way to do this is with a vegetable peeler.
The cheese is kneaded with a fork and mixed with sour cream. The latter can be replaced with classic mayonnaise or unsweetened yogurt.
All the chopped greens are poured into the resulting cheese mixture.
The finished mixture is covered with a large pita bread. Fish and cucumbers cut into thin strips are laid out on top.

Rolled pita bread with salmon and cucumber is covered with foil or cling film and cooled.

Lavash roll with salmon and cream cheese

Ingredients for 400 grams of red fish: large fresh pita bread, 60 grams of dill, 200 grams of soft cream cheese.

Greens are rinsed ice water, laid out on paper towels and shredded.
Cheese is mixed with dill.
The fish is removed from the bones with tweezers and cut into small pieces.
The pita bread is unwound and coated with creamy mixture. This is not easy to do, since it constantly rolls, but you need to try to evenly distribute all the cheese over the surface.
Pieces of salmon are laid out on top.
The rolled roll is placed in the freezer for a quarter of an hour.

All that remains is to cut the cream cheese snack into thin pieces.

With garlic sauce

Ingredients: up to 300 grams of curd cheese, the same amount of lightly salted fish, 50 grams of green salad, 3 - 4 tablespoons of full-fat sour cream, the same amount of mayonnaise, garlic, 2 pita bread.

Sour cream is combined with mayonnaise, mashed garlic is added to it.
A sheet of lavash is smeared with a spicy sauce. If the cook wishes, you can increase the amount of garlic and add paprika.
A green salad is laid out on top of the sauce, which is covered with a second sheet of pita bread.
The top base is spread with curd cheese, on top of which fish strips are laid out.

The roll is rolled up and removed to cool.

Baked lavash roll with red fish and cheese

Ingredients: 1 kg of fish fillet, 2 pita bread, 300 grams of cheese, olive oil, 2 - 3 spoons French mustard, 1 tsp. honey, lime juice, dry aromatic herbs, salt.

Oil (1/3 tbsp) is mixed with mustard, citrus juice (1 tsp) and honey.
The cheese is crushed using a grater.
A base of two pita breads is greased with olive oil, on top of which fish strips are distributed.
Grated cheese, dry herbs and salt are scattered over them.
A roll is formed and cut into pieces. They are laid out on a baking sheet with the filling facing up and topped with the dressing from the first step.

The appetizer is baked in the oven for half an hour and served hot.

Quickly cook with canned salmon

Ingredients: lavash, 80 g of semi-hard cheese, can of salmon (canned), 4 tablespoons of full-fat sour cream.

The salmon is crushed with a masher and doused with sour cream.
The cheese is grated separately.
The fish filling is distributed over the pita bread.
Cheese shavings are scattered on top.

A roll is formed. If desired, it can also be prepared with cottage cheese.

Lavash roll with salmon and tomato

Ingredients for 300 grams of fish: 150 g of soft cheese, 5 - 6 tomatoes, several cloves of garlic, thin pita bread.

The tomatoes are peeled and mixed with soft cheese and mashed garlic.
The mixture is spread over the base and strips of salmon are distributed over it.
The roll is rolled up.
The workpiece must be well cooled.

Tomatoes make this roll with salmon and soft cheese even juicier.

The snacks under discussion become tastier if you give them time to cool thoroughly before serving to guests. To do this, you can simply wrap the snack in a bag, but it’s even more convenient to use foil or cling film.

Step-by-step recipe for lavash rolls with salmon with photo.
National cuisine: home kitchen
Type of dish: Snacks
Recipe difficulty: Very simple recipe

Preparation time: 19 minutes
Cooking time: 10 min
Number of servings: 3 servings
Calorie Amount: 138 kilocalories
Occasion: For a holiday table

As a satisfying, quick, healthy and very tasty snack for both daily and holiday meals, I offer you the simplest option on how to prepare lavash rolls with salmon.
Number of servings: 3-4
Ingredients for 3 servings
Lavash - 1 piece
Processed cheese - 100 grams
Lightly salted salmon - 200 grams
Lettuce leaves - 5-7 pieces

Step by step
Everything here is so simple that even a child can do it without difficulty. So, the pita bread needs to be unrolled on the work surface.
Grease it with a thin layer of melted soft cheese. It is advisable to take it pure and without additives, but if you wish, you can use cheese and herbs, for example, in this simple recipe for lavash rolls with salmon. The main thing is that there are no additives like bacon.
Wash the lettuce leaves thoroughly under running water. Then let the water drain or wipe them with a paper napkin.
Place the leaves on the pita bread. You can cover the entire surface with them or place them only on the edge, for example.
Next is the fish. It needs to be peeled and filleted. You can make thin slices or rather large pieces, as you prefer.
Place the salmon on the salad and begin to carefully roll up the roll. The main secret of success is to roll it tightly, then the cut will be very beautiful, and the roll itself will hold its shape well.
Wrap the finished roll in film or foil and let it stand in the refrigerator for a while.
Then carefully trim the edges and slice as desired. That's all, lavash rolls with salmon at home are ready and you can serve it to the table.

Lavash rolls with salmon

Lavash roll with salmon, soft melted cheese, fresh herbs, a drop of lemon juice - a delicious quick appetizer for the holiday table.

Thin pita bread
Salmon, best lightly salted. Any other fish from the salmon family will suit your taste. If you use smoked fish, the taste will also be interesting.
Soft processed cheese
A small bunch of dill, parsley or green onions
Lemon juice one teaspoon - optional

Recipe

Add chopped herbs and lemon juice to the processed cheese. You can also add a small clove of garlic.
Mix the filling.
It is best to take square or rectangular pita bread. We cut it into several parts to make it convenient to roll the rolls.
Grease a sheet of lavash with cheese filling.
Cut the salmon into thin slices and place on top of the filling.
Roll the roll tightly.
Cut into portions. If you let the roll soak for five to ten minutes, it will be easier to cut beautifully.
Decorate the lavash roll with salmon with fresh herbs and serve.

Not sure what to cook? 3 pita bread with chicken and cheese.