Tortilla flatbread with chicken and vegetables

Ingredients

• 200 g Whole Wheat Flour
• 1 pinch salt
• 2 tbsp sunflower oil
• 4 small chicken breast fillets (about 100 g each)
• 1 tsp hot paprika powder
• 3 tbsp olive oil
• 2 red bell peppers
• 2 yellow bell peppers
• 1 tsp tomato paste
• 8 tortilla flatbreads
• 2 red onions
• 1 tbsp freshly chopped parsley (for garnish)

Instructions

1. 1.

   Mix the flour with salt, oil and about 125 ml water to form a smooth dough; cover and let rest for about 20 minutes.

2. 2.

   Knead the rested dough again on a floured surface, divide into four pieces, roll each into a circle of about 25 cm diameter. Fry each side in a non‑sticking pan for about 1 minute until dark brown spots appear. When the dough rises, press it down with a spatula and set warm.

3. 3.

   Wash, pat dry, slice the chicken breasts into strips, toss with paprika powder and one tablespoon oil, and marinate for at least 30 minutes.

4. 4.

   Wash the bell peppers, halve them, remove seeds, and cut into strips. Peel the onions and cut into wedges.

5. 5.

   Sear the marinated chicken in a hot coated pan until browned all around; add tomato paste and cook briefly more, then set aside to finish cooking. In another pan heat the remaining olive oil, sauté the onions until translucent, add the pepper strips, season lightly with salt and pepper, and cook for about 3 minutes.

6. 6.

   Combine the cooked chicken with half of the vegetables, spread onto the flatbreads, roll up, secure with toothpicks, arrange on plates with the remaining vegetables, and sprinkle parsley before serving.