These chunky hot filled chicken, bacon and pepper flatbreads make a tasty change from the usual sandwich or toastie and are substantial enough for a filling evening meal served with a crisp green salad. Flatbreads come in all shapes and sizes and this recipe uses the thicker Turkish-style breads. To make your own flatbreads make up a packet of pizza base mix according to the packet instructions. Divide the dough into two and roll each piece out to a 20cm circle. Leave in a warm place for 30 mins then brush lightly with oil and cook in a very hot, heavy-based frying pan for 3-4 mins on each side until puffy and golden.
Like this? You’re going to love our roti recipe!
Ingredients
- 225g mini chicken fillets, skinned
- Salt and freshly ground black pepper
- 2tbsp olive oil
- 4 smoked streaky bacon rashers
- 1 small red pepper, deseeded and thinly sliced
- 1 small green pepper, deseeded and thinly sliced
- 2 flatbreads
- 40g Cheddar cheese, finely grated
- 4tbsp mayonnaise
- 2tsp dried Italian herbs
- Salad, to serve
WEIGHT CONVERTER
Method
- Place the chicken fillets on a foil-lined grill pan and brush with half the oil Season with salt and freshly ground black pepper and grill for 15-20 mins, turning frequently until golden and cooked through. Remove and keep warm.
- Grill the bacon and sliced peppers until the bacon is crisp and the peppers are just tender. Set aside with the chicken.
- Brush the flatbreads with the remaining olive oil and place under the grill. Sprinkle over the cheese and grill until the cheese has melted and browned. Spread the mayonnaise on the un-grilled side of the flatbreads and sprinkle over the dried herbs.
- Pile the chicken, bacon and peppers over one half of each flatbread. Fold the other half over the filling and serve immediately with salad.
Top Tip for making Chicken, bacon and pepper flatbreads
Instead of the mayonnaise spread the flatbreads with spicy tomato salsa or soured cream and chive dip.
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Chicken with cannellini beany mash
Our chicken with cannellini beany mash costs £3.50 for two portions and takes just 5 minutes to prep
By Rose Fooks Published
-
Chicken pittas
Jazz up your kids' lunch times by preparing these healthy chicken pittas. Full of flavour but only 62 cals per serving, they're perfect for lunchboxes or a weekend treat
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Morrisons Christmas sandwich range includes a festive 'glow-up' of this breakfast fave
The supermarket has released its 2023 festive sandwich range and it's not just lunches that have been given a Christmas make-over
By Selina Maycock Published
-
Salmonella sandwich fears at M&S, Aldi, Sainsbury's plus other supermarkets as they recall popular lunch items
By Selina Maycock Published