Smashed Chicken Flatbread (HC)
Ingredients
- 130g chicken or turkey mince
- ½ tsp coriander
- ½ tsp garlic
- ½ tsp cumin
- ½ tsp oregano
- Black pepper, to taste
- 1 flatbread
- 1 tsp olive oil
For the sauce:
- 1 tbsp Greek yoghurt
- 1 tsp mayonnaise
- 1 tsp harissa paste
- ½ tsp paprika
For the filling:
- Handful of romaine lettuce, chopped
- 1 tomato, diced
- ¼ cucumber, diced
- ½ red onion or 1 tbsp pickled red onion
- 30g cheese, grated
- Fresh parsley (optional)
Instructions
In a bowl, mix the chicken mince with the coriander, garlic, cumin, oregano and black pepper until well combined.
Spread the chicken mixture evenly over one side of the flatbread, pressing it down firmly.
Heat a non-stick frying pan over medium heat and add the olive oil.
Place the flatbread chicken-side down into the pan.
Cook for 5–7 minutes, or until the chicken is fully cooked through and golden on the bottom.
Flip and cook for a further 1–2 minutes to warm and lightly crisp the other side.
Meanwhile, prepare the sauce by mixing the Greek yoghurt, mayonnaise, harissa paste and paprika until smooth. Taste and adjust seasoning if needed.
Transfer the flatbread to a plate and spread the sauce over the top.
Add the lettuce, tomato, cucumber and red onion.
Sprinkle over the grated cheese and top with fresh parsley (optional).
Fold or roll the flatbread (if possible), or leave open and serve immediately.