# Flatbread with Chicken and Feta

Recipe by [Sofia Lindqvist](https://fridge.menu/en/u/sofialindqvist)

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._

![AI photo: Flatbread with Chicken and Feta](https://image.fridge.menu/adaptations/8zpqy1d6/a81717dcb491ea2b23d51f3cc0ad03742c3ecbd3acd6d9a7ee1a34f9182e6000.jpg)

## Ingredients

- 400 g [Chicken mince](https://fridge.menu/en/i/ground-chicken) — minced
- 2 pcs [Spring onion](https://fridge.menu/en/i/green-onion) — finely chopped
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — fresh, finely chopped
- 1 tbsp [Ginger](https://fridge.menu/en/i/ginger) — grated
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 tbsp [Brown sugar](https://fridge.menu/en/i/brown-sugar)
- 1 tbsp [Sesame seeds](https://fridge.menu/en/i/sesame-seeds)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste
- 1 pcs [Bell pepper](https://fridge.menu/en/i/bell-pepper) — sweet
- 250 g [Feta](https://fridge.menu/en/i/feta)
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — flat-leaf, roughly chopped
- 1 tsp [Paprika](https://fridge.menu/en/i/paprika) — sweet
- 0.5 tsp [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 1 pinch [Cayenne pepper](https://fridge.menu/en/i/cayenne-pepper)
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- 8 pcs [Flatbread](https://fridge.menu/en/i/bread)
- 2 pcs [Avocado](https://fridge.menu/en/i/avocado) — sliced
- 125 g Lamb's lettuce
- 0.5 pcs [Cucumber](https://fridge.menu/en/i/cucumber) — diced
- 1 bunch [Mint](https://fridge.menu/en/i/mint) — fresh
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — flat-leaf

## Steps

1. Cut the bell pepper in half lengthways and remove the seeds and stalk. Place on a lined baking tray, skin side up.
2. 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)
3. Remove the pepper, let it cool a little, then place it, still warm, in a freezer bag and seal it.
4. Leave the pepper in the sealed bag for half an hour, then peel off the skin. (30 min)
5. Put the pepper flesh in a blender with the rest of the dip ingredients, except the olive oil.
6. Blend well until smooth and creamy.
7. Taste the dip and add a little more olive oil if needed.
8. Mix the chicken mince, spring onion, coriander, ginger, garlic, salt and black pepper into a paste.
9. Shape the mixture into small chicken balls and fry them in oil in a pan for 7–8 minutes. (8 min)
10. Turn the balls often so they keep a nice round shape.
11. 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.
12. Spread the dip on the flatbreads, top with the chicken balls, lamb's lettuce, cucumber and avocado.
13. Sprinkle with mint and parsley.

Published 2026-10-09

https://fridge.menu/en/r/lavash-with-chicken-and-feta-8zpqy1d6

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