These saucy tahini chicken flatbreads are made with The Vegetarian Butcher Impeckable chicken breast for a delicious plant-based summer wrap.
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Serves
4
Vegetarian Chicken Fillet
Flatbread
Parsley
Coriander
Mint
Dill
Tahini
Lemon
Garlic
Vegan Yoghurt
Ras el Hanout
Pickled Red Cabbage
Chilli Flakes
Lime
Salt
Olive Oil
Serves
4
Vegetarian Chicken Fillet
Flatbread
Parsley
Coriander
Mint
Dill
Tahini
Lemon
Garlic
Vegan Yoghurt
Ras el Hanout
Pickled Red Cabbage
Chilli Flakes
Lime
Salt
Olive Oil
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Step 1.
Finely chop all of the herbs and add to a large bowl along with the tahini, a tablespoon of water and the juice of half a lemon. Drizzle in two tablespoons of olive oil and mix well. Set aside.
Step 2.
Grate the clove of garlic into the greek yoghurt, add a tablespoon of water and a pinch of salt. Mix.
Step 3.
Drizzle the Impeckable Chicken Breasts with a splash of olive oil and toss in the ras el hanout.
Step 4.
Heat a frying pan over a medium high heat and add a drizzle of olive oil.
Step 5.
Add the Impeckable Chicken Breasts and cook for about 3 mins on each side until golden brown, remove and slice into roughly 1cm-thick slices.
Step 6.
Spread the yoghurt over the flatbreads, top with the Chicken Breasts, drizzle over the tahini sauce and add a spoonful of pickled cabbage.
Step 7.
Sprinkle over the chilli flakes, drizzle with olive oil and serve with a wedge of lime.
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