Usuba
Lavash Rolls with Chicken and Napa Cabbage
Crispy rolls made from Armenian lavash with a filling of seared chicken fillet, fresh Napa cabbage, herbs, and cheese. This dish is quick to prepare and perfect for lunch or dinner.
- Total
- 40 min
- Standard serving
- 82.8 g
Ingredients
Total 7
Instructions
- 1
Step 1
Chop the chicken breast into small pieces, almost like ground meat. Pour vegetable oil onto a heated pan and place the chopped fillet. Cook over medium heat for 10–15 minutes, stirring constantly, until the chicken becomes tender and slightly golden.
- 2
Step 2
While the fillet is cooking, cut the leafy part of the cabbage into thin strips. Finely chop the green onions and dill. Mix the cabbage, onions, dill, and grated cheese in a bowl. Add the cooked chicken fillet and mix thoroughly.
- 3
Step 3
Unfold the lavash and cut it with scissors into strips approximately 10×25 cm in size. Place a tablespoon of filling on each strip and roll it tightly into a tube. Compress the filling at the ends so it doesn't fall out.
- 4
Step 4
Place the rolls on a heated skillet and fry on all sides until golden brown, approximately 2–3 minutes on each side.
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