Flatbread with Chicken and Feta

Name: Flatbread with Chicken and Feta
Prep time: 55 min
Cook time: 28 min
Total time: 1 h 23 min
Yield: 4
Ingredients: 400 g Chicken mince; 2 pcs Spring onion; 1 bunch Coriander; 1 tbsp Ginger; 2 clove Garlic; 1 tbsp Brown sugar; 1 tbsp Sesame seeds; Salt; Black pepper; 1 pcs Bell pepper; 250 g Feta; 1 bunch Parsley; 1 tsp Paprika; 0.5 tsp Smoked paprika; 1 pinch Cayenne pepper; 1 clove Garlic; 3 tbsp Olive oil; 8 pcs Flatbread; 2 pcs Avocado; 125 g Lamb's lettuce; 0.5 pcs Cucumber; 1 bunch Mint; 1 bunch Parsley

Recipe by Sofia Lindqvist

A flatbread piled with spiced chicken meatballs, feta, roasted pepper dip and fresh salad.

Servings: 4 Prep 55 min Cook 28 min Other

Contains: gluten, milk

Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you.

Ingredients

400 g Chicken mince minced
2 pcs Spring onion finely chopped
1 bunch Coriander fresh, finely chopped
1 tbsp Ginger grated
2 clove Garlic crushed
1 tbsp Brown sugar
1 tbsp Sesame seeds
Salt to taste
Black pepper freshly ground, to taste
1 pcs Bell pepper sweet
250 g Feta
1 bunch Parsley flat-leaf, roughly chopped
1 tsp Paprika sweet
0.5 tsp Smoked paprika
1 pinch Cayenne pepper
1 clove Garlic finely chopped
3 tbsp Olive oil for frying
8 pcs Flatbread
2 pcs Avocado sliced
125 g Lamb's lettuce
0.5 pcs Cucumber diced
1 bunch Mint fresh
1 bunch Parsley flat-leaf

Steps

Cut the bell pepper in half lengthways and remove the seeds and stalk. Place on a lined baking tray, skin side up.
Roast the pepper in the oven at 175°C for about 20 minutes, watching closely: the skin should darken — slowly at first, then suddenly.
20 min
Remove the pepper, let it cool a little, then place it, still warm, in a freezer bag and seal it.
Leave the pepper in the sealed bag for half an hour, then peel off the skin.
30 min
Put the pepper flesh in a blender with the rest of the dip ingredients, except the olive oil.
Blend well until smooth and creamy.
Taste the dip and add a little more olive oil if needed.
Mix the chicken mince, spring onion, coriander, ginger, garlic, salt and black pepper into a paste.
Shape the mixture into small chicken balls and fry them in oil in a pan for 7–8 minutes.
8 min
Turn the balls often so they keep a nice round shape.
Check that the chicken balls are cooked through, add 1 tablespoon of brown sugar and the sesame seeds to the pan and roll the balls in them for a light caramelisation.
Spread the dip on the flatbreads, top with the chicken balls, lamb's lettuce, cucumber and avocado.
Sprinkle with mint and parsley.

Published 2026-10-09

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