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Corn Folded Flatbreads with spicy shredded chicken and sunshine salad

A TWIST ON AN AMERICAN CLASSIC

SERVES

INGREDIENTS

PREPARATION (min)

COMPLEXITY

How to make

  • Heat the oil in a frying pan. Add chicken and cook over a medium-high heat for two minutes per side until golden. Sprinkle both sides with spice mix, cover loosely with a pan lid and cook over a low heat for 15-20 minutes until cooked through. Remove lid and leave to rest for 5 minutes before shredding and mixing with any pan juices
  • Meanwhile, in a bowl mix together remaining oil, lime zest and juice, avocado, pepper, onion, lettuce and corn.
  • Warm the flatbreads in a toaster then fill them with the salad and top with spicy chicken.

Ingredients

  • 4 Deli Kitchen Corn Folded Flatbreads
  • 1 tbsp olive oil
  • 4 small skinless boneless chicken thighs
  • 1 tbsp Cajun spice mix
  • Zest and juice 1 lime
  • 1 medium avocado, diced
  • 1 small red pepper, diced
  • 3 spring onions, sliced
  • 1 head baby gem lettuce, shredded
  • 4 tbsp sweetcorn

 

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