Egyptian Cumin-Mint Chicken Flatbread with herb garlic mayo
Get ready to cook
1. In a large bowl, mix diced chicken with 150g Cuban Chimichurri and whole cumin. Leave to marinate for at least 30 mins.
2. Pan or oven grill chicken until cooked.
3. For dressing, blend 150g Cuban Chimichurri with mayonnaise and garlic paste.
4. To assemble, add salad and chicken to flatbread; top with dressing and garnish; fold and serve.
300g Cuban Chimichurri
1kg diced chicken thigh
1 tablespoon whole cumin
400g salad (shredded lettuce, sliced tomato)
¼ bunch chopped parsley
1 tablespoon garlic paste OR 4 garlic cloves