Pancakes from lavash with chicken and Chinese cabbage
10 servings
40 minutes
Lavash pancakes with chicken and Chinese cabbage are an original dish that combines the tenderness of chicken fillet, the freshness of Chinese cabbage, and the rich flavor of cheese. Lavash adds lightness and thinness to the dish, making it an ideal snack or main course for a cozy family lunch. Historically, Russian cuisine rarely used lavash, but modern culinary traditions allow for a harmonious blend of different taste cultures. Hearty and appetizing, these pancakes are easy to prepare, and their golden crust is crispy on the outside and soft on the inside, creating a unique gastronomic experience. They are served hot and pair excellently with various sauces—from sour cream to garlic dip. This is a great solution for those who want to try a new take on familiar ingredients and enjoy the richness of flavor in a simple yet exquisite presentation.
1
Cut the chicken fillet into very small pieces to make it almost minced. Pour vegetable oil into a hot pan and add the chopped chicken fillet. Fry, or rather simmer, for about 10-15 minutes, stirring constantly.
- Chicken fillet: 300 g
- Vegetable oil: 2 tablespoons
2
While the fillet is frying, cut the leafy part of the cabbage into thin strips. Finely chop the onion and dill. Add cheese and fried fillet to the mixture and mix thoroughly.
- Chinese cabbage: 1 piece
- Green onions: 150 g
- Dill: 1 bunch
- Grated cheese: 150 g
3
Unroll the lavash and cut it into strips of about 10x25 cm. Place a tablespoon of filling on each strip and roll it into a tube. Compress the filling at the ends of the tube and add more filling to the empty space.
- Armenian lavash: 1 piece
4
Place the pancakes on a heated skillet and fry on all sides.