Sumac Chicken Flatbread

• Chicken breast(600 g)
• Olive oil(3 tbsp)
• Sumac(2 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Garlic(2 cloves)
• Lemon(2)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Greek yogurt(180 g)
• Tahini(2 tbsp)
• Flatbread(4)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Slice {Chicken breast} into thin bite-size strips. In a bowl, toss with {Olive oil}, {Sumac}, {Cumin}, {Paprika}, grated {Garlic}, the zest and juice of {Lemon}, {Salt}, and {Black pepper} until well coated.

   ~10 min

2. 2

   Dice the {Cucumber} and {Tomato}, thinly slice the {Red Onion}, and roughly chop the {Fresh parsley}. In a second bowl, stir together {Greek yogurt}, {Tahini}, the juice of {Lemon}, and {Salt}. Loosen with a splash of water until spoonable.

   ~7 min

3. 3

   Heat a large frying pan over medium-high heat. Add the chicken mixture and cook, stirring often, for 8–10 minutes until the {Chicken breast} is golden at the edges and cooked through.

   ~10 min

4. 4

   Warm the {Flatbread} in a dry pan or directly in the oven for 2–3 minutes until soft and pliable.

   ~3 min

5. 5

   Pile the warm {Flatbread} with the sumac chicken, salad, and generous spoonfuls of yogurt-tahini sauce. Fold and serve straight away.

   ~7 min