Summary

Ingredients

• 1 flatbread (s)
• 0.5 ½ cucumber (s)
• 3 tomato (s)
• 250 g herb quark
• 300 g cream cheese with or without herbs
• 3 peppers, mild, depending on size and desired heat
• 300 g chicken fillet (s) in strips, fried, off the coolin shelf or fried yourself
• 200 g coleslaw

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Instructions

1. Divide the flatbread into four parts. Cut each quarter open so that you have a top and bottom. Roast them on both sides in a preheated oven (180 ° C) for a few minutes. Not too long, the pieces dry very quickly!
2. If you have fresh chicken breast fillet, it should be seasoned (salt, pepper, paprika, various herbs as desired) and then fried in the pan. Ready-made chicken strips are used from the package.
3. In the meantime, mix the cream cheese with the quark and set aside. Cut the tomatoes into slices and remove the watery interior, otherwise the bread will become soaked with it. Halve the cucumber lengthways and also cut out the seeds here. Cut the peppers into small pieces. Drain the coleslaw.
4. Now place half of each quarter on a plate and first spread the cream cheese and quark mixture. Then add cucumber, tomatoes, chicken, peppers and coleslaw, in that order. Finally, coat the lid with the cream cheese and quark mixture and place on top. Now squeeze the bread a little and serve or wrap it in aluminum foil and take it with you.
5. Well suited as an office snack, for a picnic or as a lunch break. Can also be varied with feta cheese, onions, olives, peppers, etc. There are no limits for your creativity!