Harissa Chicken Flatbread

• Chicken breast(600 g)
• Harissa paste(2 tbsp)
• Olive oil(2 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Yogurt(200 g)
• Lemon(1)
• Garlic(1 clove)
• Flatbread(4)
• Lettuce(150 g)
• Tomato(2)
• Cucumber(1)
• Red Onion(1)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Slice the {Chicken breast} into thin bite-size strips. In a bowl, toss with {Harissa paste}, {Olive oil}, {Cumin}, {Paprika}, {Salt}, and {Black pepper} until evenly coated.

   ~5 min

2. 2

   Stir together the {Yogurt}, finely grated zest and juice from half the {Lemon}, grated {Garlic}, and {Salt}. Thin with a splash of water if needed so it is spoonable.

   ~3 min

3. 3

   Shred the {Lettuce}, dice the {Tomato} and {Cucumber}, and thinly slice the {Red Onion}. Roughly chop the {Fresh parsley}.

   ~4 min

4. 4

   Heat a large frying pan over medium-high heat. Cook the chicken for 8 minutes, stirring often, until the pieces are golden in spots and cooked through.

   ~8 min

5. 5

   Warm the {Flatbread} in a dry pan or directly on the oven rack for 2 minutes until soft and pliable.

   ~2 min

6. 6

   Pile the warm {Flatbread} with salad, harissa chicken, and plenty of yogurt sauce. Finish with {Fresh parsley} and serve with the remaining half of the {Lemon} cut into wedges.

   ~8 min