Puschel’s Filled Flatbread Pockets

Ingredients

• 4 ready-made small flatbread pockets (about 80–100 g each, without animal lard)
• 400 g fresh chicken breast
• 1 tbsp rapeseed oil
• 1 tsp mild paprika, ½ tsp oregano and ¼ tsp salt
• 200 g tomatoes
• 200 g cucumber
• 4 large lettuce leaves
• Sauce: 250 g plain yogurt, 1 tsp lemon juice, 1 tbsp chopped parsley and a small pinch of salt

Method

1. Wash hands. Weigh ingredients and get equipment ready. Adults handle knives, graters, tin openers, mixers, the hob, oven and all hot containers.
2. Wash vegetables and lettuce first. An adult cuts tomato and cucumber into small pieces and opens each bread pocket along one side only. Tear lettuce. Mix yogurt, lemon, parsley and a pinch of salt; chill.
3. Do not wash raw meat. Keep it separate from salad, bread and cooked food. Afterwards clean hands, board, knife and worktop thoroughly; use clean utensils and plates for cooked food. Keep meat chilled until use and follow its use-by date and storage temperature.
4. An adult cuts chicken into strips at most 1 cm thick. Mix with paprika, oregano and ¼ tsp salt.
5. Heat oil in a large pan. Fry chicken in two batches for about 5–7 minutes each over medium to medium-high heat, turning several times. Avoid crowding. Transfer cooked pieces to a clean plate with clean utensils.
6. For chicken and minced meat, an adult checks the thickest part with a clean food thermometer: at least 70°C for 2 minutes. Continue cooking if needed. Colour alone does not prove meat is safely cooked.
7. Warm bread briefly following packet directions if desired. Let chicken cool to a comfortable eating temperature. Fill pockets with a little sauce, lettuce, vegetables and chicken. Use only enough filling to hold the pocket comfortably; serve the rest alongside.