|1 head||romaine lettuce|
|100 g||Greek yogurt|
|1 tsp||sambal oelek|
|70 g||cheddar cheese|
Wash the vegetables and cut the tomato and cucumber into medium-thick slices. Halve the lettuce and cut into strips. Remove chili seeds and cut into fine rings. Cut the flatbread in half and cut again horizontally to create a pocket.
To prepare the avocado cream, peel the ripe avocado, core and dice it. Then salt the avocado pieces and drizzle with lemon juice so that they don’t brown. Set aside for a few minutes so that the salt can soak up the moisture, which will facilitate the blending. Press the garlic in a garlic press. After a few minutes, purée using a blender, then combine with Greek yogurt and pressed garlic.
Next, prepare the chicken breasts. To ensure that they cook faster and remain juicy, flatten them to approx. 3-cm/1.2-in. thick with a meat tenderizer. Season with chili powder and salt, then fry on the grill for 4 min. on each side. Just before the chicken breasts are done, open up the flatbread and place it on the grill. This will create a nice pattern and make it crispy. You can use a grill pan if you don’t have a grill available.
Now, assemble the sandwich. Spread avocado cream on the bottom half of the flatbread, then add the lettuce, tomato, and cucumber slices. Cut the chicken breasts into strips and add them to the sandwich. Next, add the sliced chili and sambal oelek. Everyone who loves cheese as much as I do can put slices of cheddar cheese on top and let it melt for a few seconds. Et voilà, your spicy chicken sandwich is ready to eat!