Summary

Ingredients

• 6 chicken breast fillet (s)
• 4 bell peppers, yellow and red
• 6 tomato (s)
• 2 cucumber (s)
• Olive oil, salt, pepper, 1 pinch sugar, lemon juice, dill + parsley
• 2 cloves garlic
• 1 chilli pepper (s), dried, or chilli powder
• 500 ml yogurt
• 1 flatbread (s)

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Instructions

1. Cut the chicken breast fillet into very fine strips (strips) and dust with plenty of paprika powder. Season with salt and pepper, fry in a pan with hot olive oil. Finely dice the peppers and fry them in a separate pan with hot olive oil. Core the tomatoes and cut into strips or cubes. Mix the braised peppers and tomatoes with the chicken.
2. Quarter the cucumber lengthways, remove the core and cut into fine slices (1 cm). Dress the cucumber with olive oil, salt, pepper, a pinch of sugar, a dash of lemon juice and finely chopped fresh dill and parsley.
3. For the sauce, peel the garlic cloves and chop or press them very finely. Crush the dried chilli in a mortar or cut very finely. You can also take chili powder. Add the garlic and chilli to the yoghurt, season with salt, pepper and a squeeze of lemon juice and stir (it is best to let it steep).
4. Quarter the flatbread, cut a bag into it and bake it in the oven for 5 minutes at 180 degrees until crispy. Fill with the pan doner, cucumber salad and yoghurt to taste.
5. Tip: All side dishes are served separately with the flatbread, so that everyone can put together their own personal filling.