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Peri-peri roast chicken flatbreads

Peri-peri roast chicken flatbreads

Total Time
45 min
10 min
30 min
Enjoy all the flavours of peri-peri chicken flatbreads at home in this oven-baked version of the popular takeaway dish.


Peri peri seasoning

1½ tbs

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs


3 clove(s), crushed

Skinless chicken breast

660 g, (4 x 165g)

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Smoked paprika

½ tsp, plus extra to serve

Cos lettuce

1 baby, coarsely shredded


2 medium, chopped

Lebanese cucumber

1 medium, chopped

Red onion

1 medium, thinly sliced

Flat bread

232 g, (4 x 58g flatbreads), warmed

Oil spray

1 x 3 second spray(s)


  1. Preheat the oven to 180°C. Line a large, shallow sided baking tray with baking paper.
  2. Place peri-peri seasoning, ½ teaspoon lemon rind, 1 tablespoon lemon juice and 2 teaspoons garlic in a large bowl and mix well. Add chicken and rub all over with spice mix to coat evenly.
  3. Transfer chicken to prepared tray. Bake for 25-30 minutes, or until golden and cooked through. Rest for 5 minutes before thickly slicing.
  4. Meanwhile, to make dressing, combine yoghurt and paprika with the remaining lemon rind and garlic in a small bowl. Season with salt and pepper and mix well.
  5. Toss lettuce, tomatoes, cucumber, red onion and remaining lemon juice in a large bowl.
  6. Top flat breads with chicken and salad. Dollop yoghurt dressing over filling, sprinkle with extra paprika and fold in half to serve.