Chicken Roll
2 servings
30 minutes
Chicken roll is a refined dish of Georgian cuisine that combines the freshness of vegetables, the tenderness of chicken fillet, and the spiciness of feta. Its history is linked to the tradition of using lavash as a base for fillings, making the dish convenient and versatile. The combination of garlic, yogurt, and olive oil gives the sauce a creamy texture and refreshing taste, perfectly complementing the juicy meat and crunchy vegetables. This roll is ideal for a light lunch or picnic and also serves as an appetizer on festive tables. It delights with a balance of flavors—the saltiness of feta, the sharpness of garlic, and the freshness of cucumber make it unforgettable. Its simplicity in preparation and rich flavor make it a favorite dish for the whole family.
1
We wash the cucumber, peel it, grate it on a fine grater, then squeeze out the juice, put it in a salad bowl, and add salt.
- Cucumbers: 1 piece
- Salt: to taste
2
We will peel and finely chop the garlic.
- Garlic: 3 cloves
3
We mix garlic and cucumber, add yogurt, stir, pour in olive oil, and mix well again.
- Garlic: 3 cloves
- Cucumbers: 1 piece
- Plain (natural) yoghurt: 100 g
4
Lightly pound the chicken fillet, season with salt and pepper to taste, fry in a pan until cooked, cool down and slice into thin strips.
- Chicken breast fillet: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
We slice the prepared and cleaned onion into half rings, cut the feta cheese into cubes (or crumble it by hand), and also slice the olives.
- Red onion: 0.5 head
- Feta cheese: 200 g
- Pitted black olives: 50 g
6
We chop the lettuce leaves; you can use young cabbage or napa cabbage.
- Iceberg lettuce: 100 g
7
Spread the mixture on the lavash, place chopped salad, chicken fillet, onion, feta cheese, and olives on top, and roll it all up like a roll.
- Armenian lavash: 2 pieces
- Iceberg lettuce: 100 g
- Chicken breast fillet: 1 piece
- Red onion: 0.5 head
- Feta cheese: 200 g
- Pitted black olives: 50 g
