John Myers
Ingredients for 2 servings:
- 400 g chicken breast
- 1 mango(s)
- 2 spring onions
- some iceberg lettuce
- 1 flatbread(s)
- 100 g yogurt
- 2 tbsp butter
- some salt and pepper
- some lemon juice
- some curry powder
- some cayenne pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Mix half of the yogurt with a little curry powder and a squeeze of lemon juice, and season with cayenne pepper. Wash the spring onions, slice them into thin rings, and mix them with the remaining yogurt. Season with salt and pepper. Peel the mango and cut the flesh into slightly thicker slices, removing the core. Wash the lettuce and spin dry. Cut the flatbread into 4 pieces and halve them. Wash the chicken breast, pat dry, and cut into thicker slices. Heat the butter in a pan and sear the meat until crispy, then cook over medium heat. Season with salt and pepper. First spread the curry yogurt on the bottom pieces of flatbread, then top with the lettuce, then add the onion yogurt. Place the chicken on top, then arrange the mango slices on top, and finally put the lid of the flatbread on top.
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