These chicken and chorizo flatbreads are fast to make and full of flavour. They’re a tasty alternative to sandwiches and brighten up any lunch or light dinner.
Start with soft flatbreads warmed briefly in a dry frying pan. Layer fresh spinach or mixed salad leaves, a spoonful of creamy coleslaw, sliced chargrilled chicken, and finish with crisp fried chorizo and a scattering of black olives. The result is a satisfying, flavour-packed flatbread that’s ready in minutes and easy to adapt to what you have in the kitchen.
Chicken and chorizo flatbreads ingredients
- 2 flatbreads
- 2 handfuls of spinach or other salad greens
- 150g coleslaw – a yogurt-dressed variety works well
- 150g sliced chargrilled chicken
- 8 rounds of chorizo
- Small handful of black olives
How to make chicken and chorizo flatbreads
- Warm the flatbreads: Lightly toast each flatbread in a dry frying pan over medium heat until just warmed and slightly puffed. This gives structure so the flatbread holds the toppings without going soggy.
- Layer the greens: Place the spinach or salad leaves across the flatbread to create a fresh base and add a pleasant crunch.
- Add the coleslaw and chicken: Spoon over the coleslaw and arrange the sliced chargrilled chicken on top. The creamy coleslaw adds moisture and a tangy contrast to the smoky chicken.
- Cook the chorizo: Quickly fry the chorizo slices in a small pan until they release a little oil and become crisp at the edges. Snip or chop them into bite-size pieces and sprinkle over the flatbreads.
- Finish with olives: Scatter black olives for a salty, briny note that complements the chorizo and chicken.
Variations and serving ideas
One of the best things about these flatbreads is how easy they are to customise. Try one of these simple variations:
- Melted cheese: Add a handful of strong cheddar and briefly grill or cover the pan to melt the cheese for a richer, gooey finish.
- Feta topping: Crumble feta over the finished flatbreads for a tangy, creamy contrast to the chorizo.
- Swap the coleslaw: Replace coleslaw with hummus or a chickpea salad for a different texture and flavour profile.
- Add fresh extras: Sliced tomatoes, pickled peppers, or a drizzle of hot sauce or lemon juice lift the flavours even more.
How to serve chicken and chorizo flatbreads
- Perfect for lunch: Serve warm with a simple green salad or a handful of crisps for a quick midday meal.
- Takeaway option: Wrap in foil to keep warm and take to work or school—these travel well.
- Easy dinner: Serve two flatbreads with a side salad and a glass of something chilled for a no-fuss midweek dinner.
The combination of smoky chorizo, chargrilled chicken and creamy coleslaw makes these flatbreads consistently popular with kids and adults alike. They’re quick to assemble, forgiving to adapt, and satisfying as both a light dinner or a hearty lunch.
More easy lunch recipes
- Falafel lunch bowl – a quick, healthy bowl full of flavour.
- Apple and walnut salad – tangy Cheddar, crisp apples and crunchy walnuts make this a satisfying salad served with crusty bread.
- Mexican hotdogs – loaded hotdogs topped with cheese, salsa and avocado for an easy, fun dinner.
These flatbreads are a reliable, delicious option when you want something quick, tasty and easy to vary. Keep the ingredients simple and let the bold flavours of the chorizo and chargrilled chicken shine.