Chicken breast (fillet), Tomato, Black pepper, Cooking salt, Greek yogurt, Dill, Garlic, Cooking salt, Egg, Milk, Cooking salt
Slice: 5 min, Fry: 7 min, Whisk with a mixer: 5 min, Fry: 8 min, Mix: 5 min, Let it stand: 5 min, Cooking: 10 min
First, prepare the chicken fillet (400 g). Cut it into small cubes. Heat a little oil in a frying pan and add the pieces of chicken. Fry them over medium heat for 5-7 minutes, stirring occasionally.
When the chicken is cooked, add salt and pepper to taste, then remove from heat and let it cool.
Egg pancakes
In a deep bowl, beat the eggs (4 pcs.) with milk (5 tbsp.) and a pinch of salt.
Heat a non-stick frying pan and, if necessary, grease it with a little oil.
Pour a portion of the egg mixture into the pan and spread it evenly. Fry the pancake on one side for 1-2 minutes, then flip and cook for another 30 seconds.
Repeat the process with the remaining batter to make 3-4 pancakes.
Sauce
For the sauce, finely chop dill (3-4 sprigs) and press garlic (1-2 cloves) through a press.
Mix natural yogurt (3 tbsp.) with dill and garlic, adding a little salt to taste.
Assembly of rolls
Now prepare the filling. Cut the tomato (1 pc.) into thin slices or cubes, whichever you prefer.
When all the components are ready, start assembling the rolls.
On the cooled egg pancake, spread a layer of yogurt sauce. On one edge, place a little fried chicken fillet and a few pieces of tomato. Carefully roll the pancake into a roll.
Repeat the process with the remaining pancakes, making similar rolls.
To serve, cut the rolls in half.
