Lavash envelopes with sprats, eggs, potatoes and pickles

Hearty lavash envelopes with delicious filling are perfect for breakfast, snack or picnic. It's not difficult to cook them, and if you boil potatoes and eggs in advance, then it's also fast.

Ingredients

• Thin lavash - 2 sheets
• Sprats (or sprat paste, canned fish) - 1 can (160 g)
• Potatoes - 1 pc. (80 g)
• Pickled cucumbers (or pickled) - 1-2 pcs. (60 g)
• Eggs - 2 pcs.
• Mayonnaise - 2 tbsp. spoons
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 2 tbsp. spoons

Directions

1. We prepare all products for pita envelopes with sprats, eggs, potatoes and pickles.
2. If desired, sprats can be replaced with sprat paste or canned fish to your taste, and pickled cucumbers can be used instead of pickles.
3. Wash potatoes, fill with water, bring to a boil and cook for about 20 minutes, until tender. Then drain the water, cool slightly, peel and rub on a coarse grater.
4. Pour the eggs with water and boil them hard-boiled for about 8 minutes after boiling. Then fill with cold water, cool slightly, peel and also rub on a coarse grater.
5. We also grate cucumbers.
6. Cut the sprats into arbitrary pieces or simply knead with a fork.
7. Add mayonnaise and salt to taste to the sprats. We mix.
8. Combine chopped sprats with mayonnaise and grated potatoes, eggs and cucumbers together.
9. Add ground black pepper and mix. The filling is ready.
10. Cut sheets of pita bread into squares. I cut 6 squares measuring 20x20 cm.
11. Lavash dries very quickly. Therefore, we put the squares in a bag, and during the cooking process we take one at a time. We spread 1 tablespoon with the top of the filling in the center of the square.
12. We begin to wrap the envelope. Cover the filling with two opposite edges of the square.
13. Cover the filling with the third side of the square.
14. Cover the filling with the free end of the pita bread, folding the envelope. Thus, we wrap all the sliced ​​pita bread.
15. Heat the vegetable oil well in a frying pan. Put the pita envelopes in the pan with the seam down. Fry the envelopes over medium heat on both sides for 1-2 minutes, until golden brown.
16. If desired, you can vary the degree of frying of the envelopes. If you want less crispy, slightly reduce the frying time.
17. Ruddy and mouth-watering pita envelopes with filling are ready. We serve them to the table immediately, hot, while they are crispy, or we cool and serve as a cold snack - they are also good, but the lavash, after cooling down, will become softer and stop crunching.
18. Bon Appetit!