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Chicken, roasted red onion and pickled cucumber flatbread

Chicken, roasted red onion and pickled cucumber flatbread

Brought to you by: Lisa Faulkner
    4 serving

Prep time:

Cook time:

Serves: 4

These easy-to-make and very tasty roast chicken wraps are a fantastic way to use up Sunday roast leftovers.
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  • 1 whole chicken
  • 1 drizzle olive oil
  • 2 red onions, quartered
  • 4 garlic cloves
  • 1 cucumber, peeled into ribbons
  • 1 tsp sugar
  • 1 tbsp white wine vinegar
  • 300g plain flour
  • 75ml vegetable oil


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.

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