This honey harissa chicken flatbread is a lovely recipe to have in your back pocket for speedy, satisfying lunches or sunny al fresco dinners. Okay, given it’s currently rather chilly springtime in the UK as I write this, I agree I’m being somewhat optimistic about the sunshine part! But what I can guarantee is that this easy dish will give you very happy tastebuds.
You can use any chicken for this dish, although I recommend leftover roast or poached chicken. Cooking a whole chicken is much better value than buying breast or chicken thighs alone, and if you poach it you get amazing chicken stock too. I poach a whole bird (here’s a recipe you can use) and then find the meat from it makes us 2-3 family meals across the week, from this selection.
If you prefer to start with raw chicken, simply pan fry until just cooked through, then pick up with the honey harissa chicken recipe below.
Or, for a veggie version, why not try making this recipe with halloumi! Equally delicious, as it becomes beautifully glazed and a wonderful combination of sticky, salty and sweet.
Gluten Free Honey Harissa Chicken Flatbread
The recipe below serves one person, but is easily multiplied if you are serving more people. You can use shop-bought gluten free flatbread (the Schär Foldable Flatbread are a good choice) or make your own using my Flatbread 2.0 recipe (ready in 15 minutes!).
If you enjoy this recipe, please do leave a review on the recipe card below, they make such a difference and help spread the word about my recipes and website. And you may like to read more of my recipes in my cookbook Eat & Enjoy Gluten Free (available worldwide).
Happy cooking! Laura xxx
Honey Harissa Chicken Flatbread (GF, DF)
A wonderfully easy and quick lunch or dinner option, with a gluten free flatbread loaded with hummus, salad and sticky honey harissa chicken. Utterly delicious!
Ingredients
- 1 gluten free flatbread
- 60-80g cooked chicken (I used leftover poached chicken, but cooked chicken breast works great too), cut or shredded into bite-sized chunks
- 1 tsp olive oil
- 1 tsp rose harissa (I use Belazu)
- 1 tbsp runny honey
- A big squeeze of lemon juice (about 1 tsp)
- A pinch of Maldon salt and grinding of black pepper
- To serve: hummus (or tzaziki), salad leaves, fresh mint (tomatoes, shredded red cabbage, cucumber, avocado are all also good options!)
Instructions
- Add the olive oil to a small non-stick frying pan and heat over a meat flame. Add the chicken and pan fry for 3 minutes until warmed through and starting to colour.
- Add the rose harissa, honey and lemon juice, stir through and turn the heat down to low. Cook for 2 more minutes, until the chickne is glazed and wonderfully sticky. Then sprinkle with Maldon salt and freshly ground black pepper.
- Place you flatbread on a plate, then spread hummus over half of the upturned side. Then add the chicken and top with your choice of salady bits. Fold in half and tuck in!
If you want to make your own gluten free flatbread from scratch, I highly recommend my easy flatbread 2.0 recipe, which gives beautiful pliable flatbread that fold without breaking.
For more speedy gluten free recipes, why not try one of these delicious dishes:
Happy cooking! Laura xxx
