Description
These Charred Chicken Caesar Flatbreads are a delightful twist on the classic Caesar salad, featuring marinated chicken, crispy chickpeas, and a flavorful Caesar dressing served on warm flatbreads.
Ingredients
Scale
For the flatbreads:
- 1lb/500g chicken thighs, diced (boneless, skinless and free-range)
- Olive oil
- 1 tablespoon lemon juice
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 2 teaspoons dried thyme
- Black pepper
- 1 x 14oz/400g can of chickpeas, drained
- 1 teaspoon smoked paprika
- 4 slices of streaky bacon
- 1 Romaine lettuce, shredded
- 3 scallions (spring onions), finely sliced
- 4 large flatbreads (or wraps)
For the Caesar dressing:
- 1/2 cup aioli or mayo
- 1/4 cup grated parmesan cheese (plus extra to serve)
- 1 teaspoon fish sauce
- 1 teaspoon white miso paste
- Black pepper
Instructions
- Marinate the chicken: Heat oven to 480F/250C. Combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Add chicken, toss, marinate.
- Make the crispy chickpeas: Toss chickpeas with salt, paprika, and oil. Roast until crispy.
- Cook the chicken: Roast marinated chicken until golden and charred.
- Mix the dressing: Combine aioli, parmesan, miso paste, fish sauce, and pepper.
- Prep the salad topping: Cook bacon until crispy, then mix with lettuce, scallions, and half the crispy chickpeas and dressing.
- Assemble the flatbreads: Divide salad on flatbreads, top with chicken, chickpeas, parmesan, dressing, and pepper.
Notes
- AIR FRYER INSTRUCTIONS: Chicken can be cooked in the air fryer at 400F/200C for 12 – 15 minutes.
- STORAGE INSTRUCTIONS: Cooked chicken and salad keep well for 4 days in the fridge. Dressing can be mixed before serving for best texture.
- INGREDIENT NOTES: Chicken breasts can be used instead of thighs. Miso paste can be substituted with Dijon mustard.
Nutrition
- Serving Size: 1 flatbread
- Calories: 480
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 95mg
