Chicken, roasted red onion and pickled cucumber flatbread
By Lisa Faulkner
Published on 01 December 2021
These easy-to-make and very tasty roast chicken wraps are a fantastic way to use up Sunday roast leftovers.Time and servings
1 hr 30 minsTotal time
4Servings
1 hr 30 minsPrep time
Ingredients
- 1 whole chicken
- 1 drizzle of olive oil
- 2 red onions, quartered
- 4 garlic cloves
- 1 cucumber, peeled into ribbons
- 1 tsp of sugar
- 1 tbsp of white wine vinegar
- 300 g of plain flour
- 75 ml of vegetable oil
Method
Step 1
Preheat the oven to 200ºC/180ºC fan/gas 6. Place the chicken in a roasting tin, drizzle with olive oil, season with salt and pepper and cook as per instructions – approx. 1hr 20 minutes. After 40 minutes add the red onion and garlic.Step 2
Meanwhile, to make the pickled cucumber, place the ribbons in a bowl add the sugar and vinegar, mix together and set aside.Step 3
To make the wraps, tip flour and a pinch of salt into a large mixing bowl. Then slowly add in the oil and 100-150ml warm water until you get a nice soft dough that isn’t sticky. You may need more or less water depending on how dry your flour is. Separate the dough into 8 balls before using a rolling pin to roll out into dinner plate size circles.Step 4
Heat a large frying pan over a high heat and brush with a little oil. Add in 1 wrap, brush with oil and allow some bubbles to appear on the surface. Once you see bubbles turn it over and brush with oil and allow the bubbles to form again.Step 5
Flip the wrap over a further 2 times and it will be cooked. Continue until you have cooked all the wraps. To keep them warm, cover them with a clean tea towel or plate.Step 6
Finally, shred some of the chicken, place it along with the cucumber, red onions and roasted garlic onto the wrap, roll and eat.