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Recipes with lavash

Burrito toasted in a pan

50 min
Cooking time:
10 min
4 servings


Step 1. Prepare all the necessary ingredients.

Step 2. Cut the chicken fillet into thinner pieces. The thinner they are, the faster the fillet will be ready. Boil for 15 minutes after boiling.

Step 3. Peel and wash onions and garlic. Cut the onion into thin half-rings. So it will cook quickly and keep its shape. Cut the garlic across the cloves into thin slices. Wash the tomatoes, remove the stalks. Cut the tomatoes into small cubes to cook faster.

Step 4. Heat a frying pan, carefully pour 2 tablespoons of vegetable oil on it. Fry onions with garlic, stirring occasionally, over high heat for 3-4 minutes.

Step 5. Add tomatoes, 3 tablespoons of bean sauce to the pan. Cook over medium heat for about 5 minutes.

Step 6. Cut the chicken into small cubes and transfer to a frying pan. Drain the remaining sauce from the beans, it will no longer be useful. Drain the liquid from the corn as well. Add beans and corn to the pan.

Step 7. Wash and chop the greens. Add salt and spices to taste. Add the chopped greens and, stirring well, remove from the heat.

Step 8. Grate the cheese on a large grater. So it will melt well and will not fall apart when twisting the burrito.

Step 9. Heat the tortilla cake a little in a frying pan to make it softer. Put a quarter of the filling and cheese on it.

Step 10. Fold the tortilla, bending the edges. Grease the burrito with vegetable oil on both sides.

Step 11. Transfer to a dry pan. Heat over low heat for about 5 minutes on both sides. If the filling has cooled completely, it will take longer.



260 g

Chicken fillet:

400 g


200 g

Sour cream:

2 tbsp.

Vegetable oil:

3 tbsp.


1 pc


2 pcs.

Canned beans:

350 g


20 g


1 tooth


to taste

Canned corn:

350 g


20 g

Nutritional value:


160 kcal


10 g


8 g


13 g


32 / 26 / 42

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