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Processed cheese and chicken are a simple and tasty combination. And if you wrap it all in thin Armenian lavash, you get a hot, filling roll. The hardest part of cooking is waiting for it to soak in the refrigerator.

Step 1

When the water in the pan boils, put the fillet in it and cook for 20 minutes over low heat.

Step 2

Meanwhile, grate the cheese on a fine grater and chop the parsley.

Step 3

Cool the boiled fillet a little and separate it into fibers.

Step 4

In a bowl, combine chicken, cheese, parsley and mayonnaise. Stir.

Step 5

The filling for the roll is ready.

Step 6

Spread the lavash on the table and spread the filling over its entire surface, leaving a 5 cm gap at the bottom.

Step 7

Grease the remaining space with mayonnaise – this will help the edge of the lavash stick to the roll.

Step 8

Roll up the roll.

Step 9

Wrap the chicken roll in cling film or in a bag. Refrigerate the roll for 1 hour to soak. You can skip this step and go straight to serving the appetizer.

Step 10

Cut the roll into 1.5-2 cm thick slices and lightly fry them in a frying pan with vegetable oil to give them a golden brown crispy crust.

Step 11

Place the roll on a plate and garnish with greens. The lavash appetizer with chicken and processed cheese is ready. Enjoy your meal.