Harissa Chicken Flatbreads with Herby Yoghurt
Hot harissa and honey are a match made in heaven. Together they create the most delicious glaze for chicken, mellowed by a cooling herby yoghurt in these flatbreads. Leftovers make a great lunch for the next day.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a non-stick pan on a medium heat. Season the chicken thighs with salt and add to the pan. Cook for 4 minutes before flipping and cooking for a further 4 minutes. Add the harissa and honey for the last 2 minutes of cooking time. Let it bubble down to a sticky sauce and baste the chicken to coat it. Rest the chicken in the juices while you prep the other ingredients. 💡 This step can be done up to 3 days in advance.
Step 2
Finely chop the coriander and stir into the yoghurt along with the lemon juice.
Step 3
Halve the tomatoes and chop the cucumber into half moons. Separate the leaves from the gem lettuce. Slice the chicken thighs into strips and pour any resting juices over the top. Heat the flatbreads in the toaster until they're warmed through.
Step 4
Build the flatbreads by adding a spoonful of herby yoghurt to the base of each one and topping with the harissa chicken, chopped veg and lettuce. Wrap them up and enjoy!
- Ingredients
- Based on 4 servings
-
1 head Sweet Gem Lettuce, leaves seperated 1x Tesco Little Gem Lettuce Twin Pack -
0.5 Coriander, chopped 1x Tesco Fresh Cut Coriander 30G -
4 tbsp Natural Yoghurt 1x Yeo Valley Natural Yogurt 150G -
2 tsp Clear Honey 1x Tesco Clear Honey 454G -
4 Flatbreads, warmed 1x Deli Kitchen Greek Style Flatbreads 4 pack -
0.5 Cucumber, cut into half moons 1x Tesco Whole Cucumber Each -
325g Baby Plum Tomatoes, halved 1x Tesco Baby Plum Tomatoes 300G -
2 tbsp Olive Oil 1x Tesco Olive Oil 1L -
0.5 Lemon, cut in half 1x Tesco Lemons Each -
320g Chicken Thighs 1x Tesco British Chicken Thigh Fillets 600G -
2 tbsp Harissa Paste 1x Tesco Harissa Paste 90G -
Maldon salt, to taste 1x Maldon Sea Salt 250G