Ingredients for the avocado and chicken flatbread recipe
  • 50 ml olive oil
  • 1 dried chili pepper
  • 1 tablespoon of hot sauce
  • 2 cloves of garlic
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • 2 teaspoons coriander
  • 6 skinless chicken fillets
  • 1 lime
    for service
  • Strained Yogurt
  • 200 g cherry tomatoes (halved)
  • coriander leaves
    For the spinach flatbread
  • 1 bunch spinach (finely chopped)
  • 300 g whole wheat flour
  • 1 teaspoon of salt
  • 7 g dry yeast
  • 50 ml of hot water
  • 100 g strained yogurt
    avocado corn for salsa
  • 1 cup of canned corn
  • 60 ml olive oil
  • 2 avocados (diced)
  • 1 green pepper (finely chopped)
  • 1 small onion (finely chopped)
  • 1 clove of garlic
  • juice of 1 lime
How to Make Avocado and Chicken Flatbread
  • Blend the olive oil, cayenne pepper, chili sauce, garlic, and seasonings in a blender. Then marinate your chickens with this mixture and leave them in the refrigerator for 2-3 hours.
  • For the flatbread with spinach; Fry the spinach for 1 minute over medium heat. Take it through a strainer and press it to extract the water thoroughly. Puree in blender. Mix flour, yeast and salt. Mix the yogurt and 50 ml of hot water, add it to the flour mixture and knead. Then add the spinach and knead again until you get a soft dough. Add extra flour if needed. Put it in a deep greased bowl and cover it with cling film and wait for it to swell. Divide into 6 equal pieces and roll each one to 3mm thick. Cook in a non-stick skillet over medium-high heat.
  • For the avocado salsa; Take the grill pan to the stove and heat it thoroughly. Add all the ingredients to the pan and sauté lightly. Cut the lime in half and fry the insides lightly in the pan.
  • Take out the marinated chicken and drizzle oil on it again. Cook in the grill pan for 6-7 minutes, turning it over. Let it sit for 5 minutes and slice into 1 finger thick slices.
  • For service; Spread the strained yogurt on the flatbreads, then add the chicken slices, tomatoes cut in half, salsa and coriander leaves and serve with half a lime.

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