These fresh and delicious chicken flatbreads are quick and easy to prepare! They are packed with flavour and they are an ideal choice for lunch or dinner. They make the perfect summer lunch as they are light and refreshing. Additionally, the crispy potatoes are air-fried, which provides a healthier alternative to chips.
In essence, this recipe offers a healthier take on your favourite summer gyros, but infused with a spicy twist. However, if you’re not a fan of spice you can simply remove the chilli flakes and chilli powder for a more classic flavour! Moreover, you have the option to use chicken thighs instead of breasts if you prefer. Also, feel free to mix up the toppings as well. For example, you could add cucumber or olives for a more classic and authentic Greek flavour.
Make it Vegan
Simply use your favourite chicken substitute, vegan-mayonnaise and vegan cheese.
My delicious Leftover Indian Takeaway Gyros recipe offers an Indian twist to this recipe! Also, check out my Instagram page for more recipe inspiration!
Spicy Chicken Flatbreads
Ingredients
Spicy Potatoes
- 300g Potatoes (cut into quarters) I used Maris pipers
- 1 tbsp Olive oil
- 1 tsp Garlic granules
- 1 tsp Chilli powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Pickled Red Onions
- 1/2 Red onion (sliced)
- 4 tbsp Red wine vinegar
- 1/2 tsp Salt
- 1/2 tsp Sugar
Chicken Flat Breads
- 2 Flatbreads
- 2 Chicken breasts (cut into strips)
- 1 tsbp Olive oil
- 120g Feta cheese (cubed)
- 100g Lettuce (shredded)
- 4 Spring onions (chopped)
- 2 Salad tomatoes (diced)
- 1 Red chilli (sliced)
- Parsely (handful)
- Chilli flakes (optional)
Spicy Mayo Dressing
- 4 tbsp Mayonnaise
- 2 tbsp Hot sauce
- 1 tbsp Lime juice
Instructions
- Preheat the air fryer to 180℃ and boil a kettle of water. Add the potatoes to a small saucepan and cover with boiling water. Cook on high for 3 minutes and then drain.
- Add the olive oil, garlic granules, chilli powder, salt, and pepper to a large mixing bowl. Add the cooked potatoes and toss in the bowl until well coated. Add to the air fryer and cook for 15 minutes, regularly tossing the potatoes, until golden brown and crispy.
- Meanwhile, add the red onions to a small bowl and add the red wine vinegar, salt and sugar. Leave the onions to pickle in the juices and stir frequently.
- Preheat grill to medium and splash the flatbreads with a little water on each side and place on a baking tray. Add the olive oil to a frying pan and heat to medium-high. Add the chicken and cook for 8-10 minutes, turning frequently, until golden brown and the juices run clear. Meanwhile, grill the flatbreads for 1-2 minutes each side until warmed through.
- Add the mayonnaise, hot sauce, and lime juice to a small bowl. Season with salt and pepper to taste and mix until well combined. Remove the pickled onions from the pickling marinade.
- Remove the flatbreads from the oven and top with the lettuce, chicken, feta cheese, pickled onions, spring onions, tomatoes, and red chilli. Top with the spicy mayonnaise and add parsley and chilli flakes to your liking. Serve the crispy spicy potatoes on the side and enjoy
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