Chicken & beetroot flatbreads

Name: Chicken & beetroot flatbreads
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 450 g pack Essential Spinach; 4 chicken breasts; 2 tsp Cooks' Ingredients Shawarma Spice Blend; 2 tsp olive oil; 8 tbsp Essential Natural Yogurt; 20 g pack dill, ¾ roughly chopped; 1 Essential lemon, juice; 4 The Levantine Table Handstretched Flatbreads; 330 g pouch fresh beetroot (cooked), sliced

Earthy beetroot, juicy chicken and creamy spinach, all wrapped up in a pillowy flatbread. It’s a winner.

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HealthyHigh protein2 of your 5 a day

Serves4
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

450g pack Essential Spinach
4 chicken breasts
2 tsp Cooks' Ingredients Shawarma Spice Blend
2 tsp olive oil
8 tbsp Essential Natural Yogurt
20g pack dill, ¾ roughly chopped
1 Essential lemon, juice
4 The Levantine Table Handstretched Flatbreads
330g pouch fresh beetroot (cooked), sliced

Method

Boil a kettle. Put ¾ of the spinach in a colander over the sink and pour over the just-boiled water to wilt. Leave to drain. Meanwhile, cut each chicken breast into 3, then coat in the shawarma seasoning and oil; season. Heat a griddle pan over a mediumhigh heat. Cook the chicken for 4-5 minutes on each side, until cooked through, the juices run clear and there is no pink meat remaining.
While the chicken cooks, squeeze the excess water from the wilted spinach, then roughly chop and put in a bowl with the yogurt and chopped dill. Stir in the lemon juice; season.
Heat the flatbreads according to pack instructions, then top with the spinach mixture and sliced beetroot. Add the chicken, scatter over the remaining dill fronds and spinach leaves, then fold up to serve.