Pita bread roll with chicken nuts and vegetables

7 servings
2 hours


1. Filling. Wash the chicken and along with the peeled carrots & amp; nbsp; boil in salted water until ready. Drain the water, cut the chicken into small pieces. Grate the carrots on a coarse grater. Combine chicken fillet and carrots with mayonnaise, salt, pepper and mix. Wash Beijing cabbage and finely shred.

2. Put the chicken mass in an even layer on pita bread and sprinkle with pine nuts.

3. Spread Beijing cabbage evenly on top.

4. Roll up pita bread with a dense roll. Instead of pita, you can use a denser wheat roll. It's a good fit for a snack like that.

5. Wrap the roll in cling film and put in the refrigerator for 1-2 hours.

6. Remove the film and cut the roll into pieces before serving.