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Ingredients

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Method


The ultimate protein-packed light lunch or snack! Made with Robertsons Smoked Paprika for a smoky flavour, with roasted chickpeas and grilled chicken.

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Preparation

  1. Method

    1. Mix the chicken strips, olive oil, Robertsons Smoked Paprika and 10 g Robertsons All Purpose Seasoning together, grill and set aside.
    2. To make the flat breads: sift the self-raising flour into a bowl and add 15 g Robertsons All Purpose Seasoning.
    3. Add in the yoghurt and olive oil and mix together to form a soft dough. Let rest for 10 min.
    4. Roll into 10 balls (about 120 g each), dust the surface with extra flour and roll out with a rolling pin into desired shape (round or oval). 
    5. Heat a pan and cook flatbread on either side for a few minutes. Once cooked, brush with melted butter.
    6. Mix the chickpeas, Robertsons Chicken Spice and oil together and roast until crisp (about 20 min at 160 °C).
    7. To make the avo mayo: mix together the guacamole, Hellmann’s Tangy Mayonnaise and Robertsons Veggie Seasoning.
    8. Assemble all salad topping ingredients. Place the flatbread onto a plate, dress with avo mayo, top with salad mix, roasted chickpeas and grilled chicken.
    9. Drizzle over Hellmann’s Creamy Ranch Salad Dressing or serve in a separate bowl.
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