Moroccan chicken flatbreads

Serves 6

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6 Nairns Original Flatbreads

100g red pepper hummus

150 g Moroccan-spiced chicken fillets, cooked and torn

100g Greek-style yoghurt

2 tbsp harissa paste

A small handful of fresh coriander, chopped

Spread the flatbreads with the hummus and top with the torn chicken.
Stir together the yoghurt and harissa paste. Drizzle the yoghurt sauce over the chicken and sprinkle with fresh coriander.

Per flatbread: 133kcals, 5.8g fat (2g saturated), 11.3g carbs (0.9g sugars), 8.2g protein, 1.6g fibre, 0.115g sodium

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