Greek Style Chicken Flatbreads

Greek Style Chicken Flatbreads

From Santorini to Somerset, these Greek Style Chicken Flatbreads would be a best seller in any restaurant across the continent. Topped with a tangy tzatziki, homemade slaw, and chargrilled chicken, every mouthful will have you feeling more Mediterranean then the sea itself.

1 hr
Serves 4
Beginner

Ingredients

The Chicken Marinade

8 Boneless Chicken Thighs (Chunks)
120g Yeo Valley Organic Greek Style Honey Yogurt
½ tsp Chilli Powder
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Ground Oregano
Salt and Pepper

The Slaw

¼ Cabbage (Shredded)
2 Carrots (Peeled & grated)
Spring Onion (Finely sliced)
½ Lemon (juice)
1 tbsp Mayonnaise
1 tbsp Yeo Valley Greek Yogurt
Salt and Pepper

The Greek Yogurt Dip (Tzatziki)

400g Yeo Valley Organic Greek Style Yogurt
1 Cucumber (Grated)
15g Mint (Chopped)
1 Lemon (zest)
Salt and pepper

Flatbreads Serving suggestions

Gherkins (sliced)
Salad Leaves
Tomatoes
Feta Cheese

Try it with...

Method

Add all of the chicken marinade ingredients to a mixing bowl and season with salt and pepper. Leave to marinade for at least 30 minutes (preferably overnight).
Make the slaw by adding all of the chopped ingredients to a mixing bowl and season with salt and pepper.
Make the Greek yogurt dip by adding the grated cucumber and a pinch of salt to a sieve set over a bowl to drain. Stir the cucumber to encourage the moisture to drain out. Let it drain for at least 5 minutes. Add the cucumber to a mixing bowl and add the rest of the ingredients. Add salt and pepper to taste. Be careful not to add too much salt as the cucumber is already salted.
Heat a large frying pan and cook the chicken on a medium heat until it is cooked all of the way through. Plate up by adding a warmed flat bread followed by a couple of dollops of the Greek yogurt dip, spreading it over the base of the flatbread. Top with the slaw and the chicken and the other garnish ingredients that you wish to use.