EN DE FR ES PT IT
Giant Chicken & Rainbow Salad Flatbread Sandwich
Recipe

Giant Chicken & Rainbow Salad Flatbread Sandwich

Main • South Africa

A practical share-style giant sandwich using store-bought flatbreads, packed with lean chicken, lots of fresh crunch and a light yoghurt dressing. Slice into quarters for an easy lunch or dinner.

Why smarter

Uses lean chicken and a yoghurt-based sauce instead of creamy spreads, adds plenty of fibre-rich veg for volume, and keeps flavour high with spices, lemon and herbs.

Chef tip

Warm the flatbreads briefly so they fold and slice neatly. If packing for lunch, keep the sauce separate and drizzle just before serving to prevent sogginess.

Soft line

Big, colourful and filling without feeling heavy.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Chicken breast fillets, sliced into strips 500.000 g chicken breast fillets skinless, boneless
2 Canola oil 2.000 tsp canola oil
3 Smoked paprika 2.000 tsp smoked paprika
4 Ground cumin 1.000 tsp ground cumin
5 Garlic, crushed 2.000 cloves garlic
6 Lemon juice 1.000 tbsp lemon juice
7 Salt 0.500 tsp salt or to taste
8 Black pepper 0.250 tsp black pepper or to taste
9 Plain low-fat yoghurt 200.000 g plain low-fat yoghurt
10 Dijon mustard 1.000 tsp Dijon mustard or mild mustard
11 Lemon juice (for sauce) 1.000 tbsp lemon juice
12 Fresh parsley or coriander, chopped 2.000 tbsp fresh herbs
13 Large flatbreads or wraps 4.000 large flatbreads store-bought; about 25–30 cm each
14 Hummus 4.000 tbsp hummus
15 Baby spinach leaves 60.000 g baby spinach or mixed lettuce
16 Cucumber, thinly sliced 0.500 medium cucumber
17 Tomatoes, thinly sliced 2.000 medium tomatoes
18 Red onion, thinly sliced 0.500 small red onion
19 Carrot, grated 1.000 medium carrot
20 Red pepper, thinly sliced 1.000 small red pepper optional
21 Avocado, sliced 1.000 medium avocado

Method

  1. Toss the chicken strips with canola oil, paprika, cumin, crushed garlic, lemon juice, salt and pepper.
  2. Heat a large non-stick pan over medium-high heat. Cook the chicken for 6–8 minutes, stirring, until cooked through and lightly browned. Set aside to cool slightly.
  3. Mix the sauce: yoghurt, mustard, lemon juice and chopped herbs. Taste and season lightly with pepper (and a pinch of salt if needed).
  4. Prep the veg: slice cucumber, tomatoes and onion; grate the carrot; slice pepper (if using) and avocado.
  5. Warm the flatbreads for 10–20 seconds each in a dry pan (or microwave briefly) so they’re pliable.
  6. Lay 2 flatbreads slightly overlapping on a large board to form a base. Spread half the hummus over the surface, then add half the spinach and half the chicken.
  7. Layer on half the cucumber, tomato, onion, carrot, pepper and avocado. Drizzle with half the yoghurt sauce.
  8. Top with the remaining 2 flatbreads (overlapping to cover). Spread the rest of the hummus, then repeat the layers with remaining spinach, chicken and veg. Drizzle with remaining sauce.
  9. Press down gently, then cut into 4 large wedges (or 8 smaller pieces). Serve immediately.