Harissa Chicken Flatbreads

Spicy harissa-coated chicken in warm flatbreads with crunchy salad and cool garlic yoghurt.

TIME BREAKDOWN
Prep: 15 min
Cook: 12 min
Total: 27 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g skinless chicken breast, cut into thin strips
  • 2 tbsp rose harissa paste
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 200g Greek yoghurt
  • 1 clove garlic, crushed
  • 4 flatbreads
  • 1/2 cucumber, sliced
  • 2 tomatoes, sliced
  • 1/2 red onion, thinly sliced
  • Small handful fresh mint leaves
  • Salt and black pepper to taste

Method

  1. Mix the chicken with the harissa, olive oil, half the lemon juice and a pinch of salt. Leave to marinate while you prepare the rest.

  2. Stir the yoghurt with the garlic, the remaining lemon juice and a pinch of salt.

  3. Heat a large frying pan over a high heat. Fry the chicken for 6 to 8 minutes, turning, until charred and cooked through.

  4. Warm the flatbreads in a dry pan or under the grill for 1 minute each side.

  5. Spread the flatbreads with garlic yoghurt, pile on the chicken, cucumber, tomatoes, onion and mint, then fold and serve.