Carrot cakes with chicken

Grate the carrots (600 g) on a coarse grater. Squeeze out the excess juice thoroughly.

For a more keto-friendly option, partially replace the carrots with zucchini or cauliflower.

Mix the carrots with eggs (2 pcs), grated cheese (80 g), Provencal herbs (1/2 tsp), salt, and pepper.

Spread the mixture evenly on a baking sheet lined with parchment paper. Form a layer about 5–7 mm thick.

Bake at 180°C for 20–25 minutes until firm in texture.

Remove and let cool slightly. Cut into 4 flatbreads.

Slice the chicken fillet (150 g) into strips. Add dried garlic (1/2 tsp), paprika (1/2 tsp), salt, and pepper.

Sauté the chicken over high heat for 3 minutes. Reduce the heat and cook for another 5–6 minutes covered. Remove from heat and let the meat rest for 3–5 minutes.

Place the chicken on the flatbread, add ricotta (30 g), arugula or lettuce (to taste), and tomatoes (a few slices). Drizzle with a bit of balsamic sauce (to taste). Roll up the flatbread.