A variety of pita snacks are striking in their simplicity and original bright taste. Such dishes are prepared in just a few minutes, but at the same time they become a worthy decoration of the festive table and instantly win the guests. Pita bread goes well with all kinds of fillings: cheese, fish, mushroom, vegetable and many others.

Pita bread stuffed with crab sticks

Ingredients: pita leaf, 190 g juicy crab sticks, 5 - 6 green onion feathers, 2 boiled eggs, salt to taste, light mayonnaise.

  1. Crab sticks rub heavily or simply cut with a knife.
  2. The cooled eggs are crushed with the smallest grater.
  3. On a horizontal surface, a lavash sheet is laid out. It is smeared with mayonnaise, salted to taste.
  4. Shredded sticks, grated eggs, chopped onion crumble from above.
  5. Together with the filling, the pita rolls carefully.

The resulting appetizer with crab sticks is covered with cling film and cleaned for half an hour in the cool. Next, the roll is cut into small pieces.

Cooking with minced meat

Ingredients: 3 sheets of thin pita bread, 340 - 380 g of any minced meat, 1 pc. tomatoes, carrots and onions, 60 g of cheese, 2 garlic cloves, fresh herbs, salt, pepper, mayonnaise.

  1. Vegetables are finely chopped.The tomato is cut into thin slices.
  2. Chopped onions and carrots are fried until delicious, then combine with minced meat and simmer together until the meat is ready. The mass is salted, peppered, garlic passed through a press is added to it.
  3. The greens are washed and finely chopped.
  4. The cheese is rubbing coarsely.
  5. The first sheet of pita bread is laid out on the table, smeared with mayonnaise, on it the cooled minced meat is laid out.
  6. Next, a second leaf coated with mayonnaise is distributed. Greens and tomato slices are laid out on it.
  7. Grated cheese is sprinkled on the third sheet with the sauce.

This appetizer of pita bread with the filling is neatly rolled up, put into a bag and in a cool place for about an hour. Then the treat is cut into thick slices and served to guests.

Stuffed with salmon and cream cheese

Ingredients: 2 thin Armenian pita bread, 190 g light-salted salmon, 140 g cream cheese, a bunch of lettuce, half fresh large cucumber, a pinch of oregano.

  1. Lightly salted fish is cut into small pieces.
  2. On the horizontal surface, the first sheet of pita bread is laid out. It is smeared with half the cheese. Next, washed and dried lettuce leaves and thin circles of cucumber are distributed.
  3. A second sheet of pita bread is placed on top, smeared with the remaining cheese. Fish pieces are distributed on it. Oregano crumbles to taste.

The future appetizer with red fish is wrapped in a tight roll, covered with plastic wrap and cleaned in the refrigerator.

Piquant version with cottage cheese and pickles

Ingredients: 230 g of fat cottage cheese, thin pita bread, a bunch of dill, bell pepper, 2 garlic cloves, 5 tbsp. spoons of sour cream, a small pickle.

  1. Cottage cheese is laid out in a salad bowl, kneads well with a fork and mixes with sour cream.
  2. Crushed garlic, chopped dill is sent to the mass.
  3. Pepper, spared from the stalk and seeds, is cut into thin strips. Pickled cucumber is also chopped.
  4. The first sheet of pita bread is smeared with a curd mixture. Pieces of pepper and cucumber are distributed on top.
  5. The workpiece is tightly folded and put into the refrigerator.

Ready chilled roll in pita bread is cut into large pieces and served on the table.

Lavash appetizer with chicken and mushrooms

Ingredients: wide long pita bread, 270 g each of fresh mushrooms and chicken, 180 g cream cheese, a bunch of fresh dill, parsley, salt, 1 tbsp. l chopped pickled cucumbers, freshly ground pepper, onion.

  1. Chicken is boiled until cooked and disassembled into fibers.
  2. Mushrooms are washed, cleaned and cut into slices. Then they salt, pepper and fry until cooked. In the end, onion cubes pour out to the mushrooms. Together, the ingredients are fried until the golden hue of the vegetable.
  3. The greens are finely cut. Instead of the usual dill and parsley, you can take another to your liking, for example, cilantro.
  4. Pita bread is well spread with cream cheese.
  5. Chicken fibers, mushroom roasting, greens, cucumbers get enough sleep from above.
  6. The blank is twisted into a tight, neat roll.

The finished dish is covered with a film and cleaned in the cold. Then the snack is cut into thick slices with a sharp knife. This is a great addition to soup or a hearty snack option.

With canned sardines

Ingredients: 3 thin pita bread, a can of canned sardines, 3 boiled eggs, a pack of mayonnaise, 160 g of cheese, fresh dill.

  1. Excess fluid drains from the fish, after which the sardines are kneaded with a fork.
  2. Boiled eggs are cooled and processed with a coarse grater. Hard or semi-hard cheese is ground in the same way.
  3. Dill is chopped, mixed with mayonnaise in a separate bowl.
  4. The first pita bread is generously coated with the sauce from the previous step. Next, mashed fish is distributed.
  5. The second pita bread is also covered with mayonnaise and herbs. Shredded eggs pour out on it.
  6. The third pita, smeared with sauce, is covered with grated cheese.
  7. All layers are folded together into a dense roll. The resulting appetizer is sent to the refrigerator for at least 4 hours.

You can remove the roll in cool for the whole night, and in the morning cut into slices.

With Korean carrots

Ingredients: large thin Armenian pita bread, 2 boiled eggs, 2 cream cheese, 210 g Korean carrots, 3 tbsp. l mayonnaise, 4 - 5 branches of dill.

  1. Eggs and cheese are rubbed coarsely and spilled out in one bowl.
  2. Piquant carrots are squeezed from the marinade and laid out to other products.
  3. Mayonnaise and chopped greens are added to the filling. If necessary, you can add the mixture.
  4. The resulting filling is laid out on pita bread and distributed over the entire surface of the sheet.
  5. Pita bread is wrapped in a tight, neat roll.
  6. The workpiece is covered with a film and is cleaned in cool.

An hour later, the roll is cut in batch pieces.

Cod liver stuffed

Ingredients: a can of canned fish liver, thin large pita bread, 3 boiled eggs, 40 g of cheese, mayonnaise, greens.

  1. The liver is kneading with a fork.
  2. The cooled eggs are divided into components and rubbed separately. The cheese is crushed in the same way.
  3. The greens are chopped finely.
  4. Pita is well smeared with mayonnaise. On it next to each other across all the prepared filling options are laid out in turn.

The workpiece is rolled up tightly and cleaned in the cold.

Ham and Cheese Pita Bacon Appetizers

Ingredients: 2 Armenian pita breads, 3 garlic wedges, 130 g light mayonnaise, 80 g cheese, fresh dill, 230 g chicken ham.

  1. The sauce is made from mayonnaise, chopped garlic and fresh (or dried) dill.
  2. The resulting mass is greased with the first pita. Thin strips of ham are laid out on top, grated cheese is poured out.
  3. The same actions need to be done with the second sheet of pita bread.

The workpiece is folded from two, laid on top of each other, pita roll and is well cooled.

With pink salmon and bell pepper

Ingredients: 130 g salted pink salmon, thin wide pita bread, fresh cucumber, sweet bell pepper, 2 processed cheeses.

  1. The greens are well washed, dried and finely chopped. It is mixed with grated cream cheese. It is very convenient to use a soft product in the "bath" for such an appetizer.
  2. The resulting mass is generously lubricated with pita bread.
  3. Thin circles of cucumber and small pieces of fish without liquid are laid out on top.
  4. Also on the surface of the pita bread are distributed peppers of sweet pepper.

Tight roll rolls up. Before cutting it needs to be removed for a couple of hours in the cold.

To make the snack easy to cut, before each new cut moisten the knife in water with the addition of lemon juice.

Festive appetizer with boiled sausage

Ingredients: 4 thin pita bread, 330 g of quality cooked sausage, the same amount of hard cheese, 170 g of Korean carrots, light mayonnaise, fresh parsley.

  1. The sausage is peeled, cut into strips or cubes.
  2. Cheese finely rubs. The finer the product chips, the more tender the finished snack will taste.
  3. The greens are well washed, dried, shredded.
  4. The first leaf is smeared with mayonnaise, and carrot is laid out on it.
  5. Next is the second sheet with sauce and sausage.
  6. Then a layer of pita bread is spread, smeared with mayonnaise and sprinkled with cheese.
  7. The fourth leaf is smeared with sauce and sprinkled with herbs.

The appetizer rolls up. Then you can send it to cool or lightly bake in the oven.

Chicken Liver Filling

Ingredients: 3 pita bread, 5 large pre-cooked eggs, mayonnaise to taste, 270 g cream cheese, 2 onions, 320 g chicken liver, fresh garlic, herbs.

  1. The liver is cooked until fully cooked in salt water. Then she rubs coarsely. By the same principle, cooled eggs are crushed.
  2. Mayonnaise mixed with crushed garlic.
  3. The onion is fried until golden and golden on any heated oil.
  4. The first layer of pita bread is covered with garlic sauce and grated eggs.
  5. The second - chopped liver with fried onions.
  6. The third - processed cheese and chopped herbs.
  7. The dense roll is rolled up and cools well.

The workpiece is cut into small pieces.

Gentle filling with herring and avocado

Ingredients: large thin pita bread, 120 g herring fillet in oil, 2 boiled eggs, 60 g mayonnaise, 3 tsp.mustard seeds, avocado, fresh strong cucumber, juice from half a lemon.

  1. The eggs rub on the grater with the largest divisions.
  2. The fish fillet is extracted from the oil and cut into thin slices.
  3. Cucumber rubs coarsely.
  4. Avocado is cleaned, cut into thin slices and sprinkled with lemon juice.
  5. Pita is smeared with a mixture of mayonnaise and mustard.
  6. From above, all prepared components are laid out alternately.
  7. The dense roll is rolled up and covered with a film.

The finished snack is kept in the cold for a couple of hours and only after that it is cut into pieces.

With canned tuna

Ingredients: a layer of pita bread, a can of canned fish, a boiled egg, 90 g of processed soft cheese, half a bunch of fresh herbs, 1 tbsp. l mayonnaise, a pinch of salt, pepper.

  1. Boiled eggs are diced, after which they are mixed with mayonnaise and soft cheese.
  2. The mass is salted, peppered. To taste, you can crush a clove of garlic.
  3. Tuna is kneading with a fork until smooth.
  4. Greens are washed, dried, finely chopped.
  5. Cheese and egg mass is distributed on the entire sheet of pita bread. Canned food spreads on top, greens crumble.
  6. The ingredients are leveled. "Design" is rolled into a roll.

It takes at least half an hour to soak in a cool snack.

With sprats and cheese

Ingredients: 90 g of sprats in oil, hard cheese, olive mayonnaise, 2 Armenian pita bread, 2 garlic cloves, 2 boiled eggs.

  1. The first pita bread is spread on the table, smeared with mayonnaise, sprinkled with chopped garlic, grated cheese and small cubes of cooled eggs.
  2. The second sheet is distributed on top. It is also oiled with sauce.
  3. Halves of fish without bones and tails are laid out on it.
  4. Ready-made appetizer with cheese is rolled up with a tight roll.

The dish is removed in the cold for at least an hour before taking the sample.

Hearty smoked chicken pita bread appetizer

Ingredients: 2 thin pita bread, 180 g Korean carrots, 130 g cheese, 6 Peking sheets, 2 pcs each. tomatoes and fresh cucumbers, 420 g smoked poultry, mayonnaise, ketchup.

  1. Pita is smeared with a mixture of ketchup and mayonnaise. The leaves of Chinese cabbage are stacked on top.
  2. Smoked chicken cubes are poured into Beijing, as well as all randomly chopped fresh vegetables.
  3. Next, Korean carrots squeezed from brine and grated cheese are distributed.
  4. Pita carefully folded in an envelope.

The appetizer is heated in the microwave or grilled, and then served on the table.

Pita filling with red fish and shrimp

Ingredients: thin wide pita bread, 120 g each of peeled shrimp and slightly salted salmon, 2 cream cheese, mayonnaise.

  1. Seafood is boiled until tender, and then finely chopped.
  2. Cheese finely rub. To make it more convenient, they can be frozen in advance.
  3. The fish is cut into small pieces.
  4. Lavash leaf is generously coated with mayonnaise. Grated cheese spills over the sauce.
  5. Next, fish and shrimp are laid out.

Pita rolls into a tight roll. It is covered with cling film and removed in cool for a while.

Cheese pita in the oven

Ingredients: 2 thin pita bread, 320 g of cottage cheese, a bunch of fresh herbs, 120 g of sour cream, 220 g of cheese.

  1. Cottage cheese is kneaded with a fork, mixed with sour cream, chopped herbs and coarsely grated cheese. A little shavings of the latter is left to decorate the dish.
  2. The filling is divided into two pita breads. Each of them is folded in an envelope, sprinkled with cheese and sent to the oven for 15 - 17 minutes.

Ready hot appetizer from pita bread is served to the table immediately.

Eka - Armenian lavash snack

Ingredients: 3 small sheets of thin pita bread, 6 raw eggs, 130 g of cheese and ham, butter.

  1. Cheese coarsely rubs, ham is cut with sticks.
  2. Each pita bread is cut into 2 parts. They are wetted with water using a silicone brush.
  3. Butter is melted in a pan. The first piece of pita bread is laid on top, the first beaten egg is poured. A portion of grated cheese and ham is poured.
  4. The edges of the workpiece are wrapped and the “envelope” is fried on both sides.
  5. Other copies are also being prepared.

The appetizer is delicious to eat both hot and cold.

Snack "Guests in shock"

Ingredients: thin pita bread, 2 tomatoes, 2 large eggs, 160 g cream cheese, 220 g smoked sausage, chive, 2 tbsp. l flour, salt.

  1. Pita bread is cut in small squares. Each slice is smeared with cheese mixed with crushed garlic.
  2. Part of the cubes of smoked sausage, slices of tomatoes are poured onto the layer. The blank is covered in the second square.
  3. Eggs are agitated with flour, salted. Pita bread is dipped in this mass from two sides. It should be well saturated with the mixture.

An appetizer from the guests in shock pita bread is fried until golden on both sides.

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