Greek-Style Chicken Flatbreads

This recipe showcases Dr. Will’s Avocado Oil Mayo in a fresh take on chicken flatbreads. Herby chicken is piled onto fluffy flatbreads with crisp lettuce, juicy tomatoes, creamy feta and quick-pickled red onions, then finish with a Garlicky Lemon Dressing, made with Dr. Will’s Avocado Oil Mayo. Perfect for wrapping, sharing or loading up with your favourite toppings. We love this recipe for meal prep, make a double batch and save some for your lunch the next day. Easily make this veggie by swapping the chicken for mushrooms, halloumi or even tofu.

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Ingredients

chicken breast mini fillets 400 g
dried oregano 1 tsp
red onion 1
white wine vinegar 2 tbsp
cherry tomatoes 200 g (chopped)
little gem lettuce 1
cucumber ½ (sliced)
feta 60 g (crumbled)
Dr. Will's avocado oil mayo 2 tbsp
garlic cloves 1 (crushed)
lemon 1 (juice)
flatbreads 4

Method

Cook the Chicken

To cook the chicken: heat a dash of oil in a large pan on a medium heat. Add the chicken, season well to taste and sprinkle over the oregano. Cook for 7 = 8 minutes, until the chicken is cooked through.
If you prefer you can cook the chicken in the air fryer (180°C, 8 - 10 minutes).

Make the quick-pickled red onions

While the chicken is cooking, peel and thinly slice the red onion.
To make the quick pickled red onions: add the sliced red onion to a bowl, sprinkle with white wine vinegar and a pinch of salt. Scrunch together with your hands for 30 seconds to soften and lightly pickle. Set aside.

Prep the toppings

To prep the toppings: chop cherry tomatoes, cucumber and little gem lettuce. Crumble the feta.

Make the garlicky lemon dressing

Peel and crush the garlic. You can add more garlic depending on your taste.
To make the garlicky lemon dressing*: In a bowl mix together 2 tbsp Dr. Will’s Avocado Mayo with the crushed garlic and lemon juice** to taste.

Build Your Flatbreads & Plate Up

Warm the flatbreads if you like, then layer up with the chicken and toppings and drizzle over the garlicky lemon dressing.

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