Pide pockets with spicy dressing

Ingredients for 4 servings:

• 4 m.-sized carrot(s)
• 1 cucumber(s)
• 2 beefsteak tomatoes
• 1 head of iceberg lettuce
• 1 flatbread(s)
• 200 ml natural yogurt
• 1 tsp mustard
• 1 tbsp vinegar
• 1 tbsp chervil, chopped
• 1 tbsp parsley, chopped
• salt and pepper
• possibly chicken breast fillet(s) or sausage

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal for lunch breaks at the office

A tip for meat lovers: Simply season the chicken breast fillet, sear it, slice it, and add it to the bag, or simply use sausage. First, wash, peel, and halve the carrots, cut them lengthwise into thin sticks, and blanch them briefly in boiling salted water (3-4 minutes). Then place them in a colander and let them cool. In the meantime, wash and peel the cucumbers and slice them. Then tear the iceberg lettuce, wash it, pat it dry, and wash the tomatoes and slice them too. Next, prepare the dressing: In a small bowl, mix the yogurt, mustard, vinegar, chervil, parsley, and a pinch of salt well. Now cut the flatbread into eighths, fill it with the vegetables, pour the dressing over it, and fold it shut. Done!