Cut the chicken into thin strips. Heat a spoonful of oil in a pan, add the garlic and a drop of soy sauce. Clean the artichokes, remove the tough leaves and cut them thin. Add them to the pan when the garlic turns golden. Raise the heat, sauté and after three minutes add the chopped olives.Mix and remove from the heat.

Preheat the oven to 220°C. Place the carasau bread on a cutting board and wet it little by little, so that it becomes soft. You must not immerse it in water, otherwise it will become too soft.. Place an o' of the artichoke filling on each piece of bread. Cut the mozzarella into cubes and place it on top of the filling, after allowing it to drain. Close the sheet of carasau in the shape of a parcel, using a toothpick to secure it.

Then wash and dry the leek take only the outer layer and cut it lengthwise, forming long, thin strips. Use them to tie the parcels, then remove the toothpicks.

Place the baking paper on a baking tray, arrange the parcels and place them in the oven for 15 minutes..

Carasau bread, as well as being a companion, can be used as a light alternative to puff pastry and also to lasagne and has the advantage of being ready-made and without eggs. Try it also in this recipe:  “Carasau bread lasagne with vegetable sauce“.