If you are looking for a recipe for a pita roll that will not add extra centimeters to the waist, then pita bread with herbs and cheese will come in handy. Delicious rolls stuffed with feta cheese, cucumber, sour cream and herbs are perfect not only as a picnic snack for barbecue, but also as a snack for the holidays.

Oh, sorry, I did find one flaw. The fact is that such pita bread is eaten too quickly - so you need to be ready for this and prepare more rolls with feta cheese and cucumber. But you can put up with this drawback, right?

Ingredients:

• 1 small bunch of dill;
• 3 tbsp. l. sour cream with a fat content of 15-20%;
• 1 clove of garlic;
• 40-50 g feta cheese of medium salinity;
• 1 small cucumber;
• 1 sheet of thin pita bread measuring 20x40 cm.

Preparation:

We need lavash exactly rectangular - it is easier to wrap it in a roll than a square and, especially, oval. If you bought a square pita bread. Just cut it into 2 rectangles.

Three cheese on a grater: small, medium or large - it depends only on your desire. The smaller the pieces of feta cheese - the more homogeneous the sour cream mass with it will be, the larger - the brighter the taste of feta cheese will be in pita bread. Delicious in both the first and second cases.

My dill, dry it and chop finely.

Pass the garlic through a garlic press.

Put the sour cream in a deep plate or bowl.

Add garlic, dill and feta cheese to the sour cream.

Mix everything thoroughly. The resulting mass should not be too liquid, but also not very dry - so that it is easy to spread it on pita bread.

Apply sour cream with feta cheese to the surface of the pita bread, use the back of the spoon to distribute it over the entire area.

Now it's the cucumber's turn. Three it on a coarse grater. Now it should be just a coarse grater, and not a medium or small one: the cucumber lets out the juice strongly, so it should not be chopped too much. Be sure to try the cucumber to see if its skin tastes bitter. If so, then it will need to be cut off before rubbing the cucumber.

We spread the cucumber after sour cream with feta cheese.

We roll up the pita bread with a fairly dense roll.

We wrap the lavash roll in foil and send it to the refrigerator for 1 hour. Unlike most pita rolls, this one should not be kept in the refrigerator for a long time and cooked in advance - the cucumber is very juicy, the pita may turn out to be too wet and lose its shape.

Lavash rolls are becoming more and more popular. And this is not at all surprising, since they are quite simple to prepare and, at the same time, they are a wonderful snack for unexpected guests, a nutritious and delicious breakfast for the whole family, a wonderful decoration for any feast and an addition to the summer picnic menu. In addition, today a huge number of recipes for making lavash rolls are known. And we offer you another recipe for your collection - lavash roll with chicken, feta cheese, fresh cucumber and herbs.

Necessary products:

• 400-500 g chicken fillet;
• 200 g feta cheese;
• 1 large fresh cucumber (2 small);
• 1 bunch of dill;
• 150 g mayonnaise;
• 1 laurel leaf;
• ground black pepper;
• 2-3 peas of black pepper;
• salt;
• 230 g (2 sheets of 115 g each) Armenian lavash.

Cooking method:

1. First you need to prepare a delicate filling for our roll. To do this, rinse the chicken fillet well, put in a small saucepan, pour cold water (so that its level is several centimeters higher than the meat level) and, slowly heating until the water boils, cook for 30-35 minutes, removing the foam that appears on the surface with a slotted spoon. 10 minutes before readiness, add laurel leaf, black peppercorns and salt to the broth.

2. Remove the cooked meat from the broth and let it cool completely.

3. Cut chicken and feta cheese into large pieces and place in a blender bowl.

4. Grind, but not until puree.

5. Wash the cucumber, dry and cut into thin strips (the thinner the better).

6. Rinse the dill greens, dry well and chop finely.

7. Put the chicken, feta cheese, dill and cucumber into a bowl. Season with pepper, season with salt and mix well.

8. Divide the filling in half. Grease the sheets of pita bread with a thin layer of mayonnaise.

9. Lay the filling in an even layer on the sheets of pita bread, leaving 1.5-2 centimeters of free space at the edges. This is done so that when the pita is rolled up, the minced meat does not "jump out" out.

10. Form a roll: roll the pita bread tightly, giving it the shape of a log.

First, let's prepare all the required ingredients.
My tomatoes and cut them into smaller ones. For rolls, a little unripe is best. They have less juice. If there is a lot of juice during cutting, it will have to be drained, otherwise the pita bread will get wet before baking and the filling will flow out in the oven.

My pepper, peel and cut into small pieces.

Wash the onion and chop it. I had it frozen, it remains only to unfreeze it. Onions can be replaced with any greens or supplemented with a roll.

It is better to choose feta cheese in a solid piece in a transparent package. It needs to be grated on a coarse grater. It turned out to be pasty. Honestly, I did not expect such a dirty trick from cheese for a salad.

We begin to collect the roll. We spread pita bread on the table. I have homemade pita bread, homemade.

Spread sour cream on pita bread with a thin layer and sprinkle with cheese. In my case, I just had to spread the cheese.

Sprinkle lavash with green onions.

We spread the tomatoes and sweet bell peppers.

We roll the pita bread with a roll.

We line the foil on a baking sheet and grease it with vegetable oil. By the way, it can be replaced with creamy one. It will be even tastier this way.

We spread the rolls on a baking sheet. Lubricate them with oil on top to form a crispy golden crust.
We bake the rolls in a well-heated oven at a temperature of 200 degrees for 10 minutes on one side, then turn over and another 10 minutes on the other side.

That's all! Lavash rolls with feta cheese and tomatoes are ready.

Before serving, I cut the rolls into small squares. It's much more convenient to eat this way. You need to cut it with a sharp knife so that the pita bread does not crumble much. Bon Appetit!

Good luck to everyone and new culinary discoveries!

Cooking time: PT00H30M 30 min.

Estimated Serving Cost: RUB 30

Now we will show you a recipe for making a delicious snack, which is also done very quickly. So, there are several options for cooking with feta cheese.

Lavash with feta cheese in the oven

Ingredients:

• thin pita bread - 1 package;
• feta cheese - 300 g;
• garlic - 2 cloves;
• dill and parsley greens - to taste;
• eggs - 3 pcs.

Preparation

First, we prepare the filling. To do this, knead the feta cheese with a fork, add chopped herbs, garlic passed through a press and 1 egg. We knead all this thoroughly. We cut each sheet of pita bread into 4 parts (squares). Put a little filling on each wide edge and roll up the pita bread, tucking the edges. We dip the edges of each of the tubes obtained in the protein so that the rolls do not fall apart. You can also grease the surface with an egg so that the tubes come out ruddy. Lubricate a baking sheet with vegetable oil or margarine, put our blanks on it and bake for 10-15 minutes at a temperature of 180 degrees, until a golden crust appears.

Recipe "Brynza in lavash"

Ingredients:

• Armenian lavash - 1 sheet;
• feta cheese - 150 g;
• large tomato - 1 pc.;
• dill, parsley - to taste;
• salt to taste;
• vegetable oil for frying.

Preparation

Cut the cheese and tomato into long strips. Grind the greens. Cut the lavash sheet in half. First put greens on each half, and then pieces of feta cheese and tomato. Top can be lightly sprinkled with salt or any other spices. But the main thing is not to overdo it, because feta cheese is already salty. Now we roll the pita bread into a roll. We heat vegetable oil in a frying pan and fry our blanks in it on both sides. As soon as there is a golden crust, the cheese is ready.

Lavash with feta cheese and tomatoes

Ingredients:

Preparation

Knead the cheese with a fork, add mayonnaise, chopped herbs and stir. Spread a sheet of pita bread with the resulting mass, lay out tomato slices on top and roll it up. We send the snack to the refrigerator for at least half an hour, and then cut each roll into slices about 2 cm thick.