Filled Wheat Flatbread with Honey Chicken

5 from 7 votes
Prep Time 45 mins
Cook Time 15 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 199 kcal


Wheat Flatbread:

  • 5 Pc. Eggs
  • 250 g Flour
  • 850 ml Milk
  • Salt
  • Oil

Honey Chicken:

  • 3 Pc. Chicken breasts
  • 2 tbsp Oil
  • 25 g Butter
  • 2 tbsp Honey
  • 1 tbsp Sesame
  • Salt
  • Pepper


  • 250 g Quark
  • 100 g Creme fraiche Cheese
  • 0,5 bunch Spring onions
  • 1 Pc. Red chilli pepper
  • 1 Pc. Clove of garlic
  • 0,5 Pc. Red Onion
  • 0,5 Cup Parsley leaf
  • 1 Pc. Lime
  • 100 g Arugula
  • 1 Pc. Lollo bionda
  • Salt
  • Pepper

Honey-lemon sauce:

  • 3 Pc. Red onions
  • 225 g Butter
  • 6 tbsp Brown sugar
  • 450 ml Broth
  • 3 Pc. Organic lemons
  • 150 g Honey


Wheat Flatbread:

  • Mix the egg, flour, milk and salt and let rest for 10 minutes. Bake the pancakes one after the other in hot fat and let them cool down.

Honey Chicken:

  • Season the chicken breasts with salt and pepper. Fry in a preheated pan with oil over medium heat, 3 minutes on each side. Add the butter and let fry briefly.
  • After roasting, brush the breasts with the honey and sprinkle with sesame seeds.


  • Mix the quark and crème fraîche, stir in the finely chopped spring onions, chilli, garlic clove, parsley leaves and onions.
  • Season the mixture with lime juice, salt and pepper.

Honey-lemon sauce:

  • Peel the onions and cut into very fine cubes. Froth a third of the butter in a pan and fry the onion cubes until translucent. Add sugar and let caramelize.
  • Add the stock, stir in the lemon zest and juice and reduce to a sauce. Beat the honey and the remaining butter into the sauce, but do not let it boil anymore.


  • Brush the baked wheat flatbread with the quark filling. Cover with the salads and the chicken breast and roll up. Drizzle with the honey and lemon sauce.


Serving: 100gCalories: 199kcalCarbohydrates: 19.7gProtein: 3.8gFat: 11.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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