Waitrose and Partners
Chicken & beetroot flatbreads

Chicken & beetroot flatbreads

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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  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


2,108kJ/ 500kcals



Saturated Fat












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