Tangy Chicken Flatbreads

Who wants some? QUICK and EASY to prepare, a total fave in my house.

Serves 2


  • 2 large handfuls of torn cooked chicken
  • For Marinade:

  • 1tsp olive oil
  • 1tsp lemon juice
  • 1tsp honey
  • Seasoning
  • For Flat breads:

  • 125g plain flour
  • 75ml water with 1tsp olive oil
  • Pinch of salt
  • Shredded lettuce
  • ½ a red pepper, diced
  • Lemon hummus drizzle – homemade hummus (or quality shop bought) with juice of ½ a lemon stirred through


  1. This is simple. Dress the chicken in the marinade and set aside.
  2. Now make the dough for the flat breads. Mix everything together in a bowl, turn onto a lightly floured surface and knead for 5minutes. Put in a bowl and cover for at least 20minutes.
  3. Stir the lemon juice through the hummus and set aside.
  4. When you are ready to eat, heat a frying pan or griddle to very hot. Roll the dough into a log and cut into four. On a lightly floured surface, roll each piece into a ball and using a rolling pin, roll them in small pancakes – they should be thin but pliable. Dry fry on each side until starting to bubble and brown in places (usually 30-45 seconds). Wrap them in a clean t-towel as you go to keep them warm.
  5. Lay the breads on the plates, top with chicken, lettuce, pepper and drizzle in hummus. Any remaining hummus can be placed on the table as a dip.


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