Crispy Chicken and Tuna Lavaş Cones

Ingredients

• 3 Lavaş Turkish flatbreads (Source specifies 2–4 flatbreads; each is cut in half.)
• Oil (A little, for brushing; amount not specified.)
• Chips (1–2 handfuls, crushed; add just before serving.)
• 200 g Cooked chicken (Source specifies 150–250 g; shredded.)
• Tuna (1 can, drained; can size not specified.)
• 100 g Corn (Canned and drained.)
• 125 g Mushrooms (Source specifies 100–150 g; canned or cooked, chopped.)
• 3.5 tbsp Yogurt (Source specifies 3–4 tbsp.)
• 2.5 tbsp Mayonnaise (Source specifies 2–3 tbsp.)
• Salt (Optional, to taste.)
• Black pepper (Optional, to taste.)

Steps

1. 1

   Cut the lavaş flatbreads in half. Roll each half into a cone and secure it with a toothpick.

2. 2

   Lightly brush the cones with oil. Bake them at 180°C (350°F) for 8–10 minutes, until crispy. Alternatively, fry them until golden brown.

3. 3

   In a bowl, mix the shredded cooked chicken, drained tuna, drained corn, and chopped mushrooms.

4. 4

   Add the yogurt and mayonnaise, then stir until the mixture is creamy. Season with optional salt and pepper.

5. 5

   Just before serving, mix in the crushed chips so they retain their crunch.

6. 6

   Fill the crispy cones with the creamy mixture and serve immediately.

Notes

The source gives ranges for several ingredients and does not specify the tuna can size or the amount of oil and chips. Frying is offered as an alternative to baking, but no frying oil quantity is provided.

Nutrition per serving

• snack
• appetizer
• party food
• crispy
• baked
• fried
• chicken
• tuna