These Creamy Chicken Lavash Cones are irresistibly crispy on the outside and filled with a rich, creamy chicken mixture loaded with colorful peppers and herbs. Coated in a crunchy breadcrumb crust and fried until golden, they’re perfect for parties, family dinners, or whenever you’re craving a delicious homemade snack.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Turkish-Inspired
Calories: 420 kcal
Ingredients
For the Chicken Filling
- 2 chicken breasts, diced
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 200 ml cooking cream
- 1 tsp salt
- 1 tsp dried mint
- 1 tsp paprika
- 1 tsp dried oregano
For the Lavash
- 3–4 lavash flatbreads
For the Sealing Paste
- 1 tbsp all-purpose flour
- 2–3 tbsp water
For the Coating
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
For Frying
- Vegetable oil
Instructions
Step 1
Heat a little oil in a large skillet over medium-high heat. Add the diced chicken and cook until lightly browned.
Step 2
Stir in the onion, green pepper, and red pepper. Continue cooking until the vegetables soften and the chicken is fully cooked.
Step 3
Season the mixture with salt, dried mint, paprika, and oregano. Pour in the cooking cream, stir well, and simmer for 2–3 minutes until the filling becomes rich and creamy. Remove from the heat and allow it to cool slightly.
Step 4
Cut each lavash into four equal wedges. Mix the flour and water together until you have a smooth paste.
Step 5
Roll each wedge into a cone shape, sealing the edge with the flour paste. Hold for a few seconds until it sticks securely.
Step 6
Spoon the creamy chicken filling into each cone without overfilling.
Step 7
Coat each filled cone in flour, then dip into the beaten eggs, and finally cover completely with breadcrumbs.
Step 8
Heat enough vegetable oil for deep frying. Fry the cones in batches until they are evenly golden brown and wonderfully crispy. Transfer to paper towels before serving.
Tips
- Let the filling cool slightly before stuffing the cones.
- Seal the lavash tightly to keep the filling from leaking.
- Fry over medium heat for an evenly crisp exterior.
- Don’t overcrowd the pan while frying.
- Serve immediately for the crispiest texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to restore their crispy texture. Freezing before frying is also a great make-ahead option.
FAQ
Can I use tortillas instead of lavash?
Yes. Large flour tortillas work well and are easy to shape into cones.
Can I bake these instead of frying?
Absolutely. Brush them lightly with oil and bake at 400°F (200°C) for 18–22 minutes, turning halfway through.
Can I make the filling in advance?
Yes. The filling can be refrigerated for up to 2 days before assembling the cones.
What dipping sauces pair well with this recipe?
Garlic sauce, ranch dressing, spicy mayo, yogurt sauce, or sweet chili sauce are all excellent choices.