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Chicken and carrot flatbreads
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Wrap up these flatbreads for spontaneous alfresco dining. Halloumi makes a good swap for the chicken.
3 carrots (about 350g), sliced into slim rounds
1 tsp ground cumin
2 tbsp olive oil, plus extra for drizzling
about 400g chicken mini fillets
1 tbsp zaatar, plus extra to serve
4 Crosta & Mollica piadina flatbreads (from 2 packs)
400g can chickpeas, drained and rinsed
2 garlic cloves, chopped
1 tbsp tahini
2 lemons, juice of 1, 1 cut into wedges
2 gem lettuce, shredded
1. Preheat the oven to 230˚C, gas mark 8. Toss the carrots with the cumin and 1 tbsp olive oil; season and spread over a roasting tin. Roast for about 20 minutes until tender and turning golden.
2. Meanwhile, toss the chicken with the zaatar and a little olive oil; season. Heat a griddle pan over a medium-high heat then cook the chicken for 6 minutes on each side until cooked thoroughly and no pink meat remains. Warm the flatbreads in the oven for 1-2 minutes.
3. Using a stick blender, whizz ½ the carrots with the chickpeas, garlic, tahini, lemon juice and remaining 1 tbsp olive oil until smooth (you may need to add a little water); season. Spread each flatbread with the houmous then top with the chicken, lettuce and reserved carrots. Add a little extra zaatar and olive oil. Serve with the lemon wedges.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.
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