Flatbread sandwich with chicken

Ingredients for 4 servings:

• 1 flatbread(s)
• ½ cucumber(s)
• 3 tomatoes
• 250 g herb curd
• 300 g cream cheese with or without herbs
• 3 Pepper, mild, depending on size and desired spiciness
• 300 g chicken fillet(s) cut into strips, sliced, fried (refrigerated section or home-fried)
• 200 g coleslaw

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

summery, light and easy to take with you

Divide the flatbread into four pieces. Cut each quarter open, creating a top and bottom. Toast them for a few minutes on both sides in a preheated oven at 180°C (top/bottom heat). Don’t overcook them, as the pieces will dry out very quickly! If you have fresh chicken breast fillet, season it (salt, pepper, paprika, and various herbs to taste) and then fry it in a pan. Otherwise, use store-bought chicken strips straight from the package. In the meantime, mix the cream cheese with the quark and set aside. Slice the tomatoes and discard the watery insides, otherwise the bread will absorb the liquid. Halve the cucumber lengthwise and remove the seeds. Cut the peppers into small pieces. Drain the coleslaw. Place half of each flatbread quarter on a plate and spread the cream cheese and quark mixture on top. Then layer the cucumber, tomatoes, chicken, peppers, and coleslaw in that order. Finally, spread the top with the cream cheese and quark mixture and place it on top. Press the breads together slightly and serve, or wrap them in aluminum foil and take them with you. Perfect as an office snack, for a picnic, or as a packed lunch. You can also vary the flavors with feta cheese, onions, olives, peppers, etc. There are no limits to your creativity!