Light Chicken Sanguchon with Peruvian Chalaquita

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This flatbread sandwich has just about everything in the world in it, at first glance, but Morena can tell you that all the ingredients come together perfectly to form a masterpiece, and she’s right! This is a flatbread take on a traditional Peruvian sandwich, the sanguchon, made in a huge crusty roll. Flatbread makes it lighter! She tells us not to skip the chalaquita, a medley of chopped peppers, onions, and cilantro, and we didn’t. It’s absolutely worth it. Grab a rotisserie chicken and make this for your friends this weekend. Check out Morena’s blog Peru Delights, for more fantastic recipes and ideas. Thanks, Morena!
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Light Chicken Sanguchon with Peruvian Chalaquita


  • Yields 6 servings
  • Ingredients for Chalaquita
  • ½ small red onion, finely diced
  • 2 small bell peppers, finely diced
  • 2 sprigs cilantro leaves
  • salt and pepper to taste
  • 1/2 lemon, juiced
  • ½ tablespoon olive oil
  • Ingredients for Sanguchon
  • 2 Flatout Foldits
  • Romain lettuce leaves
  • ½ tomato, sliced
  • ½ avocado, sliced
  • salt and pepper to taste
  • mayonnaise
  • ½ roasted chicken breast, shredded
  • ready made thin-cut fries
  • 2 fried eggs, sunny side up


In a medium bowl, combine chalaquita ingredients and set aside.

Place Flatout Foldits on a serving plate.
Put a lettuce leaf, tomato slices and avocado slices on top of each bread.  Sprinkle with salt and pepper.
Add mayonnaise, a layer of chicken and then fries.
Top with a fried egg and chalaquita.

Fold bread and serve immediately.

Suggested Flatout: Foldit® - Traditional White

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