Chicken & Potato Lavash Cups
Dive into these delightful Chicken & Potato Lavash Cups, where crispy lavash wraps cradle creamy mashed potatoes and tender sautéed chicken. With a sprinkle of fresh herbs and a dash of seasoning, this dish is a fun twist on comfort food that's perfect for sharing or a cozy night in. Get ready to impress your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 adet yeşil biber
- 1 adet küçük soğan
- 3–4 adet patates
- 1 adet küçük domates
- Bir miktar su
🥩Meat & Seafood(1)
- 400–500 g tavuk göğsü (0.88 lbs)
🥛Dairy & Eggs(3)
- 1 yemek kaşığı tereyağı (14 g)
- 150–200 g rendelenmiş kaşar peyniri (5.29 oz)
- Bir miktar süt
🫙Pantry Staples(2)
- 1 yemek kaşığı un (15 ml)
- 1–2 yemek kaşığı sıvı yağ (15 ml)
🧂Spices & Seasonings(4)
- Karabiber
- İsteğe bağlı kekikoptional
- Kırmızı toz biber
- Tuz
📦Other(1)
- 4–6 adet lavaş
Nutrition (per serving)
Calories
629
Protein
38g
Carbs
84g
Fat
15g
👨🍳 Instructions
- 1
Brush the lavash with a flour-and-water mixture.
- 2
Make two cuts on opposite sides with scissors, then overlap the cut edges to form a cup shape.
- 3
Fill each cup with mashed potatoes → chicken → another layer of mashed potatoes → grated cheese.
- 4
Bake at 180°C (350°F) for 25–30 minutes, until golden and crispy.
💡 Pro Tips
- ✓Mix your flour-water brush at a 1:3 ratio (1 tbsp flour to 3 tbsp water) and let it rest 2 minutes before brushing lavash, allowing starch to fully hydrate so it creates an even adhesive layer that prevents the bread from slipping during cup formation.ingredient1:3 flour-to-water ratio
- ✓Cut your potato into 1/4-inch cubes and boil at a rolling boil (212°F/100°C) for 8-10 minutes until fork-tender, then drain through cheesecloth for 3 minutes to remove excess moisture before mashing—this prevents a gluey texture from overdeveloped starch.technique1/4-inch cubes, 8-10 minutes boil, 3-minute drain
- ✓Poach your diced chicken breast at 160-165°F (71-74°C) for 12-15 minutes rather than boiling, which prevents protein denaturation and keeps moisture content above 65%, resulting in tender filling that won't dry out during the 25-30 minute bake.timing160-165°F for 12-15 minutes
- ✓Overlap your lavash cup cuts by exactly 1.5-2 inches and brush the overlapped seam with your flour-water mixture before baking, creating a structural bond through gelatinization that prevents cup collapse under the weight of layered filling.technique1.5-2 inch overlap
- ✓Bake at 180°C (350°F) on the middle rack for 25-30 minutes with convection off to ensure even crisping of the lavash exterior while the potato-chicken interior reaches 160°F; rotate pan at 15-minute mark to prevent uneven browning.timing180°C middle rack, rotate at 15 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken & Potato Lavash Cups
Dive into these delightful Chicken & Potato Lavash Cups, where crispy lavash wraps cradle creamy mashed potatoes and tender sautéed chicken. With a sprinkle of fresh herbs and a dash of seasoning, this dish is a fun twist on comfort food that's perfect for sharing or a cozy night in. Get ready to impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 adet yeşil biber
- 1 adet küçük soğan
- 3–4 adet patates
- 1 adet küçük domates
- Bir miktar su
🥩Meat & Seafood(1)
- 400–500 g tavuk göğsü (0.88 lbs)
🥛Dairy & Eggs(3)
- 1 yemek kaşığı tereyağı (14 g)
- 150–200 g rendelenmiş kaşar peyniri (5.29 oz)
- Bir miktar süt
🫙Pantry Staples(2)
- 1 yemek kaşığı un (15 ml)
- 1–2 yemek kaşığı sıvı yağ (15 ml)
🧂Spices & Seasonings(4)
- Karabiber
- İsteğe bağlı kekikoptional
- Kırmızı toz biber
- Tuz
📦Other(1)
- 4–6 adet lavaş
Nutrition (per serving)
Calories
629
Protein
38g
Carbs
84g
Fat
15g
👨🍳 Instructions
- 1
Brush the lavash with a flour-and-water mixture.
- 2
Make two cuts on opposite sides with scissors, then overlap the cut edges to form a cup shape.
- 3
Fill each cup with mashed potatoes → chicken → another layer of mashed potatoes → grated cheese.
- 4
Bake at 180°C (350°F) for 25–30 minutes, until golden and crispy.
💡 Pro Tips
- ✓Mix your flour-water brush at a 1:3 ratio (1 tbsp flour to 3 tbsp water) and let it rest 2 minutes before brushing lavash, allowing starch to fully hydrate so it creates an even adhesive layer that prevents the bread from slipping during cup formation.ingredient1:3 flour-to-water ratio
- ✓Cut your potato into 1/4-inch cubes and boil at a rolling boil (212°F/100°C) for 8-10 minutes until fork-tender, then drain through cheesecloth for 3 minutes to remove excess moisture before mashing—this prevents a gluey texture from overdeveloped starch.technique1/4-inch cubes, 8-10 minutes boil, 3-minute drain
- ✓Poach your diced chicken breast at 160-165°F (71-74°C) for 12-15 minutes rather than boiling, which prevents protein denaturation and keeps moisture content above 65%, resulting in tender filling that won't dry out during the 25-30 minute bake.timing160-165°F for 12-15 minutes
- ✓Overlap your lavash cup cuts by exactly 1.5-2 inches and brush the overlapped seam with your flour-water mixture before baking, creating a structural bond through gelatinization that prevents cup collapse under the weight of layered filling.technique1.5-2 inch overlap
- ✓Bake at 180°C (350°F) on the middle rack for 25-30 minutes with convection off to ensure even crisping of the lavash exterior while the potato-chicken interior reaches 160°F; rotate pan at 15-minute mark to prevent uneven browning.timing180°C middle rack, rotate at 15 minutes