Recipe: Harissa-baked chicken flatbreads

Posted on Jul 13 2016 - 11:00am by Samantha Clark
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

Harissa-baked chicken flatbreads

Our latest courgette recipe is a refreshing treat perfect for a lighter supper or lunch (perfect for picnics!). It’s a treat the whole family would love!

Preparation time:15 minutes + marinating
Cooking time:25 minutes
Total time:40 minutes + marinating
Serves: 4

Ingredients

150g Fage Total 0% Greek Yoghurt, plus 4 tbsp
2 cloves garlic, crushed
4 tsp Cooks’ Ingredients Harissa Paste
Finely grated zest and juice of 1 lime
4 chicken breast fillets, scored
1 tbsp olive oil
1 aubergine, diced
1 courgette, diced
1 tsp ground coriander
4 Waitrose Love Life Tortilla Seeded Wraps
½ x 28g pack fresh coriander, roughly chopped

Method

  1. Preheat the oven to 200ºC, gas mark 6. Mix together the Greek yoghurt, garlic, harissa, lime zest and lime juice. Season and add the chicken, stirring until coated. Marinate for 10 minutes.
  2. Place the chicken on a baking tray, spoon any excess marinade on top and bake for 25 minutes or until cooked through with no pink meat.
  3. Meanwhile, heat the oil in a frying pan and cook the aubergine, courgette and ground coriander for 4–5 minutes until tender and golden brown. Warm the wraps, top with the vegetables, sliced chicken and extra yoghurt, then sprinkle with fresh coriander and serve with extra lime wedges.

Cook’s tip: This can also be made with halloumi for a meat-free version. Simply use in place of the chicken and griddle for 2 minutes on each side.Waitrose logo

Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

Leave A Response