Sauerkraut, beans and halloumi in flatbread

Ingredients for 4 servings:

• 500 g sauerkraut, drained
• 250 g kidney beans from the can, drained
• 200g halloumi
• 1 tube(s) Tomato paste
• 2 tsp mustard
• 6 small chili peppers
• 1 head of iceberg lettuce
• salt and pepper
• Paprika powder
• chili powder
• olive oil
• 1 flatbread(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Fry the sauerkraut in a pan until it turns brown. If necessary, add a little water and let it boil down again. Place the kidney beans in a pot and boil. Cut the halloumi into even slices and fry in a pan until golden brown on both sides. Cut the flatbread into 4 equal pieces and cut a hole in the middle. Then bake in the oven at 180°C (top/bottom heat) for about 5-6 minutes until crispy. Separate 8 large lettuce leaves from the salad and wash them thoroughly. For the sauce, mix the tomato paste, mustard, a dash of olive oil, some salt, pepper, paprika, and chili powder in a small bowl. Chop the chili peppers into small pieces and stir in. You can, of course, use any other sauce you like, depending on your taste. Now remove the flatbread from the oven and spread the sauce on the inside. Then place the large lettuce leaves on the right and left sides of the bread parcels. Now add the kidney beans and sauerkraut. Finally, add the fried halloumi and fold the flatbread.