Savory Carrot Roulade

Coarsely grate the carrots and cheese, combine them, add the eggs, season with a pinch of salt, and mix thoroughly (add spices if desired).

Spread the mixture onto a siliconized parchment paper, smooth it out into a thin, even layer, and bake in an oven preheated to 180°C (350°F) for 25-30 minutes.

Let the flatbread cool down, then carefully peel away the parchment.

Spread the cream cheese over the top of the flatbread, and arrange the finely diced tomato, cucumber, and pre-cooked, diced chicken.

Roll up the roulade using plastic wrap and refrigerate for a while to set.