These golden baked lavash rolls are the kind of cozy weeknight dinner that disappears fast: tender chicken, savory mushrooms and melted cheese wrapped in crisp-edged flatbread and baked in a light egg-and-milk custard. If you love this style of cooking, you will also enjoy these cheesy chicken and mushroom lavash rolls and chicken breasts baked in lavash boats. Serve them hot, straight from the dish, with a simple salad on the side.
Ingredients
- 150 g (5 oz) mushrooms, chopped
- 1 chicken breast (about 300 g / 10 oz), finely diced
- 1 onion (yellow or red), finely chopped
- Fresh herbs to taste
- Salt and pepper to taste
- 2-3 thin lavash flatbreads
- 2 eggs
- 150 ml (2/3 cup) milk
- 70-100 g (2.5-3.5 oz) hard cheese, grated
Instructions
- Finely chop the mushrooms, onion, chicken, and herbs.
- Saute the mushrooms and onion in a little oil, add the chicken, salt, and pepper, and cook 1-2 minutes more. Remove from heat, stir in the herbs.
- Cut the lavash to the width of your baking dish. Spread some filling on each sheet, roll up, and pack the rolls into the dish.
- For the custard: whisk the eggs with the milk and grated cheese. Pour evenly over the rolls.
- Bake at 180 C (350 F) for 20-25 minutes until set and golden on top.
- Rest 5 minutes before serving.
Tips
- Do not overcook the chicken in the skillet; it will finish in the oven and stay juicy.
- Pack the rolls snugly so they hold their shape and soak up the custard evenly.
- For extra crunch, uncover the dish for the last 5 minutes, and check safe cooking guidance from USDA or browse more weeknight ideas on Allrecipes.
Nutrition: per 100 g: 156 kcal, protein 12 g, fat 6 g, carbs 12 g.