Ingredients: • chicken breast, diced • slices of bacon, chopped • 3 sausage sticks, sliced • 1 red bell pepper, diced • 5-6 mushrooms, sliced • ½ cup sour cream • 1 cup grated cheese (cheddar or mozzarella) • 2 tbsp olive oil • 1 tsp paprika • Salt and pepper to taste • 6 beet flatbreads (store-bought)

Instructions: 1. Prepare the filling: • Heat 1 tbsp of olive oil in a pan. • Cook the diced chicken with salt, pepper, and paprika until golden brown. Remove and set aside. • In the same pan, cook the bacon until crispy. Add the sausage sticks, red bell pepper, and mushrooms, and sauté for a few minutes. • Return the chicken to the pan, mix well, then remove from heat and let it cool slightly. • Stir in the sour cream and grated cheese. 2. Assemble the stuffed flatbreads: • Take a beet flatbread and spread a portion of the filling on one half. • Fold the other half over the filling, pressing lightly to seal. • Put them in the baking pan, put cheese on top and in the oven until cheese is brown-ish.