Pita salad is an easy-to-prepare and versatile appetizer that suits both the daily menu and the festive table.
Homemade lavash snacks are delicious and varied. To prepare them, you will need a classic thin Armenian lavash - its surface is greased with mayonnaise, soft cheese or butter, crushed products are laid on top and wrapped in a roll.
Caesar salad in pita bread
Ingredients:
- thin Armenian lavash
- a small plate of chopped boiled chicken
- green crispy lettuce leaves
- 50 g parmesan
- 100 ml mayonnaise
- 2 cloves of garlic
- 1 teaspoon sweet mustard
- spices to taste
Cooking in stages:
1. Peel the garlic from films and remove the small green core - this should be done in order to soften its taste. Now pass the cloves through a press, add the mustard and mayonnaise. Stir to make a smooth sauce.
2. Rinse green lettuce leaves and dry thoroughly. To do this, place several layers of paper towels in a colander, and greenery on top. Shake the colander several times and wait for the liquid from the leaves to absorb into the paper towels. Pick up some of the castings with your hands, since if you cut it with a knife, then the greens can acquire a sour taste on the cut.
3. Add pieces of boiled chicken, mayonnaise and mustard sauce, and grated Parmesan cheese to the salad. Season with salt and pepper to taste.
4. Cut the lavash into two equal parts. On each part, place the lettuce leaves on one side, which remain intact. Place the chicken and cheese salad on top of them. Roll up two rolls. Cut the pita bread into portions, serve immediately so that the greens do not get wet, but remain crispy.
Salad with vegetables and chicken in pita bread
Ingredients:
- thin Armenian lavash
- large chicken breast
- 2 medium tomatoes
- 1 medium fresh cucumber
- green crispy lettuce leaves
- mayonnaise
- your favorite spices
- vegetable oil
Cooking step by step:
1. Rinse the chicken breast under running water, pat dry with paper towels, cut into small strips and fry in a pan with vegetable oil and any suitable spices until light golden brown.
Tip: You can also pre-boil the breasts, cut them and lightly fry them - this way you will need less vegetable oil. Another option - if you want to reduce the calorie content of the dish, use boiled chicken, chop it with a knife or disassemble it into fibers with your hands. This will also turn out delicious
2. Rinse the green salad thoroughly, then dry well by discarding in a colander with paper towels. Tear into large pieces with your hands. Rinse the cucumber and tomatoes, remove the tails from the tomatoes. Cut the tomatoes into medium-sized pieces and the fresh cucumber into strips.
3. Put the mayonnaise in a small bowl, add spices such as garlic powder, spicy dried herbs and a little lemon juice. Set the mixture aside.
4. Cut the lavash into 4 pieces of the same size. Brush each part with a small amount of sauce in an even layer. Mix the chopped vegetables and chicken slices and place on top of the pita bread, leaving space at the edges and at the top.
5. Now carefully tuck the edges of the pita bread and roll up the roll. Place 4 rolled pita bread on a large flat plate, serve immediately until the base is soaked.
Korean carrot salad in pita bread
Ingredients:
- thin Armenian lavash
- 100 g Korean carrots
- 100-120 g of hard cheese (Russian, Kostroma, Dutch)
- a bunch of fresh dill
- mayonnaise
Cooking in stages:
1. Cut a sheet of pita bread into four equal pieces. Wash the dill thoroughly under running water, shake off the drops and leave until the greens dry. Then chop finely.
2. Place two sheets of pita bread on the table and brush each with a thin layer of mayonnaise. Sprinkle each piece of pita bread with chopped dill on top. Put another sheet on top of each sheet and brush again with mayonnaise - this way you should get two bases.
3. Grate the cheese on a coarse grater, sprinkle on each of the bases. Now put the Korean carrot salad, spread it evenly over the cheese. Roll up two neat rolls, wrap each with cling film and place in the refrigerator for about half an hour.
4. Remove the appetizer from the refrigerator, peel off the foil, cut into slices before serving.
Peking salad with chicken in lavash
Ingredients:
- thin Armenian lavash
- chicken breast
- 100 g of Beijing salad (cabbage)
- 150 g curd cheese
- 1 1/2 teaspoons mustard
- 2 1/2 tbsp. sour cream spoons
- salt, pepper, ground sweet paprika
Recipe step by step:
1. Thoroughly washed and dried from excess moisture, rub the meat with spices. Place in a preheated skillet with oil and quickly sauté over high heat on each side. Then close the lid and cook over medium heat. Cut the cooled meat into small pieces.
2. Cut the Beijing salad into strips. Cut the lavash into 4 pieces of the same size. Brush 2 parts with curd cheese and cover with the rest of the pita bread. Grease them with cheese too.
3. Place cabbage strips and chopped meat on top of the cheese. Drizzle with a dressing made from mustard and sour cream. Roll the pita bread into two rolls. Wrap each with plastic wrap and refrigerate for half an hour.
Mexican salad in pita bread
Ingredients:
- thin Armenian lavash
- 250 g chicken fillet
- 150 g frozen corn kernels
- 100 g cheddar
- romaine lettuce
- 2 tomatoes
- 1 avocado
- 1/2 lime or lemon juice
- pinch of chili, salt
Cooking step by step:
1. Cut the boiled chicken into strips. Grate the cheese. Boil the corn in a double boiler. Chop the washed and dried lettuce leaves.
2. Peel the avocado, chop the flesh and drizzle with fresh lemon or lime juice. Add the peeled tomatoes and use a hand blender to turn the mixture into a smooth sauce. Season with salt and chili powder.
3. Cut the lavash into several pieces of the same size, grease each with sauce. Top with romaine lettuce, chicken strips, boiled corn and cheese. Roll pita bread into rolls, wrap with foil or cling film, refrigerate for 20 minutes.
4. Before serving, free the rolls from foil, cut into large slices obliquely and serve immediately.
Bean salad with ham in pita bread
Ingredients:
- thick soft pita
- 1 jar canned red beans
- 150 g feta cheese
- 200-300 g ham
- 1 bunch of dill
- lettuce leaves
- mayonnaise
- salt pepper
Recipe step by step:
1. Grease the pita bread with an even layer of mayonnaise. Crumble the feta cheese and place on top of the pita bread. Drain the liquid from the beans, discard in a colander. Slice the ham into thin slices. Chop the greens.
2. Rinse lettuce leaves, dry and cut. Place on pita bread together with the rest of the products. Roll up.
3. Wrap the pita bread with cling film and refrigerate for an hour and a half to soak the snack well. Before serving, remove the film and cut the roll into large portions.
Fish salad in pita bread
Ingredients:
- thin Armenian lavash
- can of canned fish in its own juice (saury)
- 3 chicken eggs
- a bunch of dill
- 250-300 g of cheese (sausage can be used)
- mayonnaise
Cooking step by step:
1. Cut pita bread into 4 pieces of equal size, for the recipe you will need to use only 3 sheets, one extra, you can put it aside.
2. Mash the canned saury with a fork. Grate the cheese on a coarse grater. Rinse the dill thoroughly, dry and chop with a knife. Boil the eggs until tender, peel and chop finely.
3. Cover all parts of the pita bread with a thin layer of mayonnaise. Sprinkle grated cheese evenly on one sheet. Cover with another sheet. Place saury and chopped dill. Now cover the filling with the third sheet of pita bread. Sprinkle with chopped boiled eggs.
4. Gently roll a sufficiently tight roll - it will turn out to be wide in diameter. Cut the roll in half and refrigerate for a while to soak the snack. Cut into portions before serving.
Shrimp salad in pita bread
Ingredients:
- thick soft pita
- 100 g peeled shrimp
- 2 avocados
- a bunch of dill
- 1/2 red onion
- mayonnaise
Recipe in stages:
1. Peel the avocado and cut the flesh into small cubes. Peel and chop the onion. Cut the shrimp coarsely enough. If the size of the shrimp is small, then you can use them whole without chopping.
2. Add shrimp and chopped dill to the avocado, stir, add a little mayonnaise. Cut the lavash into portions, roll into triangular cones and fill with shrimp filling.
