Cut the chicken breast into thin slices and add the spice mixture to taste.
Cut the tomato into slices.
Peel the potatoes and grate them on a coarse grater.
Mix mayonnaise and mustard in a separate container.
Make batter for chicken. To do this, mix two eggs and flour. Add salt and pepper to taste.
Dip the chicken pieces in batter and fry on both sides in a frying pan.
Mix grated potatoes, starch, one egg, milk and spices in a separate container.
Mix soy sauce and lemon juice.
Form the potatoes into small, plump patties.
Fry the flatbreads in vegetable oil on both sides until golden brown, about 2 minutes on each side.
Pour the sauce over the flatbreads, cover the pan with a lid and simmer them for 3 minutes on each side.
Grease the center of the flatbread with mayonnaise and mustard sauce.
Layer the iceberg lettuce leaves, two tomato slices, chicken, more sauce and hash browns on top of the sauce.
Fold the tortilla into an envelope, leaving one edge open. Fry the tortilla in a frying pan on both sides.