Summer Drizzle Flatbreads with griddled chicken

Enjoy a fresh and healthy light lunch with these flavourful flatbreads. The star is our Raspberry & Mint Dressing, its bright, fruity notes creating a wonderful contrast with the savoury chicken, peppery rocket, and especially the salty punch of feta.

Serves: 2

Prep time: 15 mins

Cook time: 10–12 mins

Midweek vibe: Easy, zesty, and just a bit special

Ingredients:

• 2 skinless chicken breasts or thighs

• 2 tbsp Lincolnshire Drizzle Raspberry & Mint Dressing (plus extra for drizzling)

• 2 soft flatbreads or wraps

• ½ cucumber, ribboned or sliced

• Handful of salad leaves (rocket, baby spinach, or mixed)

• 50g crumbled feta or goat’s cheese

• Few fresh mint leaves, torn

• Olive oil, salt & pepper

Method:

1. Slice the chicken and toss with 2 tbsp of the Raspberry & Mint Dressing. Season with a little salt and pepper.

2. Heat a drizzle of olive oil in a griddle pan over medium heat. Cook the chicken for 6–8 minutes until golden and cooked through.

3. Warm the flatbreads slightly. Top with salad leaves, cucumber, cooked chicken, crumbled cheese, and mint.

4. Add an extra drizzle of Raspberry & Mint Dressing just before serving.

Optional Add-ons:

• Add a dollop of Greek yogurt or hummus as a base layer

• Swap chicken for grilled halloumi or chickpeas for a veggie version

• Sprinkle with toasted seeds for extra crunch