Baked Lavash Meat Rolls: The 15-Minute Alternative to Stuffed Pastries

If you’re craving a savory meat pastry but hate dealing with messy dough, wrapping a juicy filling in thin lavash is the perfect shortcut. The edges get incredibly shatter-crisp, while a quick pour of hot tomato-butter sauce sinks into the rolls to keep everything rich and comforting. It’s a low-effort, high-reward dinner that tastes like it took all afternoon.

Here’s what you need: 2–3 sheets of lavash, ground chicken (2 chicken breasts), 2 bell peppers, 1 onion, salt and dried garlic to taste.

For the sauce: 70 g of butter, 2 tomatoes, a pinch of salt.

Mix the ground chicken with finely chopped onion, bell pepper, salt, and dried garlic. Lay the lavash flat on the table and spread the filling evenly in a thin layer over the entire surface. Roll them up tightly and cut into small pieces.

Move the rolls to a baking dish and bake for about 30 minutes at 190°C until golden brown.

For the sauce, chop the tomatoes and simmer until soft, when they release their juice. Then puree everything in a blender, add salt and butter, and simmer the sauce over low heat for another 10 minutes.