Tonight I needed a really fast recipe, and decided to take a shortcut on my cooking, so I made this little beauty. I love to shop in our local Asian Supermarket, and picked up a BBQ sauce, which has just sat in my cupboard waiting for the right dish. I knew I wanted something with the flatbreads as they were about to go out of date, so after raiding the cupboards I came up with this dish.
I decided not to give any of the BBQ chicken to my son as it would be too salty for him, and if I haven’t made the sauce myself I don’t know what is in it, so I feel a bit edgy about giving it to him. Therefore I just marinaded a couple of chunks of chicken in olive oil, pepper and thyme, and cooked it off before I did the rest.
This is honestly so simple and tasty, you should give it a go and let me know how you did your take!
Love, Natalie x
Ingredients (serves 4):
3 tbsp BBQ Sauce
3 clove of Garlic
2 tbsp Lemon Juice
1 tsp Mustard
Pepper, to taste
1-3 tsp Sriracha Sauce
4 Chicken Breasts, cut into chunks
1/2 Iceberg Lettuce, shredded
1 Green Pepper, sliced into strips
1 Red Pepper, Sliced into strips
6 Cherry Tomatoes, quartered
4-6 tbsp Greek Yoghurt
1-2 tsp Chipotle Sauce
- Mix the BBQ sauce with the garlic, lemon juice, mustard and pepper. Taste, then add the sriracha sauce 1 tsp at a time, and taste until the correct heat for you. Add the chicken breasts and mix through.
- Add a tbsp Olive Oil to a wok or frying pan, then add in the chicken breasts and cook until no longer pink in the middle. Take out the chicken, then add the peppers and tomatoes.
- Add the lettuce, peppers and cherry tomatoes to the flatbreads, then add the chicken.
- Mix the greek yoghurt with the chipotle sauce and dollop over the top.