Chicken and Veggie Lavash Roll

Rinse the vegetables under cold water. Peel the carrots, onion, and garlic. Season the meat with salt and spices, mix well, and let sit for 15 minutes.

Slice the bell pepper and cucumber into thin strips, grate the carrots using a Korean grater, and finely chop the onion.

Pan-fry the meat in preheated oil until golden brown. Add the bell pepper, half of the carrots, the onion, and salt, and sauté briefly. The vegetables should retain their crunch.

Spread the lavash with a sauce made of yogurt and minced garlic. Layer the lettuce leaves and all the remaining ingredients on top.