Naan bread with tandoori chicken

Name: naan bread with tandoori chicken
Total time: 15 min
Yield: 4
Ingredients: 1 business suit flatbread; 250 gram chicken breast; 1 tablespoon mix for chicken tandoori; 2 tablespoon olive oil; 5 Red pepper; 1 tablespoon mayonnaise; 3 tablespoon Greek yoghurt; 1 thin forest outing; 5 bag bag of lamb's lettuce

Ingredients

1 business suit flatbread
250 gram chicken breast
1 tablespoon mix for chicken tandoori
2 tablespoon olive oil
5 Red pepper

1 tablespoon mayonnaise
3 tablespoon Greek yoghurt
1 thin forest outing
5 bag bag of lamb's lettuce

Directions

Preheat the oven to 200 ° C. Bake the flatbreads in the oven according to the instructions and let them cool down.
In the meantime, cut the chicken fillet into thin slices, halve them if necessary lengthwise.
Mix the strips with the tandoori spices or curry powder.
Heat the olive oil in a frying pan.
Fry the chicken and sweet pepper over medium-high heat in between 6-8 minutes, stirring until brown and done. Allow to cool.
Mix the chicken mixture in a closable bowl with mayonnaise, Greek yogurt, spring onion and some salt if necessary.
Halve the flatbread, cut them open and fill the halves with lamb's lettuce and chicken salad.