Name: Crispy Paprika Chicken Thigh Salad on Flatbreads
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: British
Ingredients: 8 boneless skinless chicken thigh fillets; 2 tsp smoked paprika; 1 tsp garlic granules; 1 tsp dried mixed herbs; 2 tbsp oil; 4 flatbreads or wraps; 2 little gem lettuces, shredded; 4 tomatoes, chopped; ½ cucumber, sliced; 150g natural yoghurt (optional); 1 tsp dried mint or mixed herbs (optional); Salt & pepper

Ingredients

Serves 4 people

8 boneless skinless chicken thigh fillets
2 tsp smoked paprika
1 tsp garlic granules
1 tsp dried mixed herbs
2 tbsp oil
4 flatbreads or wraps
2 little gem lettuces, shredded
4 tomatoes, chopped
½ cucumber, sliced
150g natural yoghurt (optional)
1 tsp dried mint or mixed herbs (optional)
Salt & pepper

Method

Preheat the oven to 200°C (180°C fan). Toss the chicken thighs with the oil, paprika, garlic granules, mixed herbs, salt and pepper.

Place on a baking tray and roast for 22–25 minutes until golden and cooked through. Rest for 5 minutes then slice.

Mix the yoghurt with dried mint or mixed herbs and a pinch of salt to make a quick sauce (if using).

Warm the flatbreads. Fill each with shredded lettuce, tomato, cucumber and sliced chicken. Drizzle with the yoghurt sauce.

Tips & Notes

Quick to assemble with minimal cooking — a good one for a busy night.
Uses cheap chicken thighs but feels like a treat.
Skip the yoghurt sauce if the kids aren't keen — a squeeze of ketchup works too.

Crispy Paprika Chicken Thigh Salad on Flatbreads

Ingredients

Method

Tips & Notes

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