Peri-Peri chicken Turkish flatbreads

Fire up your taste buds with these peri-peri chicken sosaties, grilled to perfection and nestled on soft Turkish flatbreads. Served over a creamy yogurt sauce, with juicy roasted tomatoes and a fresh, crunchy coleslaw on the side, this dish brings together bold flavours and vibrant textures for a truly unforgettable meal!

Ingredients:
250g of chicken boneless chicken per flatbread
Salt and pepper to taste
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp barbecue spice
1/4 tbsp smoked Spanish paprika
1/4 cup peri-peri sauce
Creamy yogurt sauce:
2 cups plain yogurt
1 cup chipotle mayo

Cooking instructions:
1. Start by adding spices to your cubed chicken. Fry on low heat until cooked.
2. Place Turkish flatbreads on a baking tray and heat in the oven at 180°C for 5 minutes.
3. Mix the plain yogurt and chipotle mayo until smooth.
4. Remove the flatbreads from the oven and allow them to cool.
5. Add peri-peri sauce to each flatbread, then layer with crunchy coleslaw.

Notes:
For extra kick. Add a squeeze of fresh lemon juice or a sprinkle of chopped parsley. Perfect with a side of tzatziki or a fresh salad. Enjoy!

Potato (Aloo) and Cheese Turkish Flatbread

If you love hearty, flavourful street food with a homemade touch, you’re going to fall in love with this Potato (Aloo) and Cheese Turkish Flatbread. Inspired by the beloved Turkish, this flatbread combines the creamy comfort of spiced mashed potatoes with the gooey richness of melted cheese—all wrapped in a soft, pan-toasted flatbread.

Ingredients:
2 x 3 packs Comessa Turkish Flat Bread
4-5 potatoes, cubed
2 tablespoons butter
1 dried red chilli
3 curry leaves
¾ tsp mustard seed
¾ tsp cumin (jeera) seeds
1 heaped tsp fresh garlic
1 level tsp turmeric
2 tsp Sprinkles and Spice Chaat Masala or Tandoori Spice/ Kashmiri Chilli Powder
Salt to Taste
Freshly chopped coriander, mint and chillies
1 cup grated Mozzarella Cheese
2 cups plain yogurt

Cooking Instructions:
1. Peel and cube the potatoes. Boil in salted water until soft and tender. Drain the water and set aside.
2. In a large pan, add the butter, whole spices, seeds and garlic. Fry until fragrant. Add the boiled potato, spices and fry until well coated. Garnish with freshly chopped coriander and green chillies.
3. Using a masher, mash the potatoes until soft and mushy. Spread a layer of potato on the inside bottom of the Comessa Turkish Flat Bread. If you prefer a bite, spread on some chutney before adding the potato.
4. Add cheese and cover with a second Flatbread. (Add the filling to the bottom of the flat bread, leave the side with the garlic butter on top)
5. Toast in a dry hot pan until golden brown and the cheese is melted.

Serve with a spicy coriander and mint yoghurt or your favourite dip.

Turkish Flatbread & BBQ Chicken fold over

Ingredients (serves 3)

• 1 packet Turkish flatbreads 3’s (plain or chili & garlic)
• 2 chicken breasts (sliced thinly)
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper to taste
• ½ cup BBQ sauce
• 1 cup grated mozzarella (or cheddar)
• ½ small red onion (thinly sliced)
• 1 small tomato (diced)
• ½ cup fresh lettuce or rocket
• ¼ cup mayonnaise or salad dressing (optional)

Method

1. Prepare the chicken – Heat olive oil in a pan over medium heat. Add sliced chicken, paprika, garlic powder, onion powder, salt, and pepper. Cook for 6–8 minutes until golden and fully cooked through. Reduce heat, stir in BBQ sauce, and let it simmer for 2–3 minutes until sticky.
2. Warm the flatbreads – Heat the Turkish flatbreads in a dry pan for 2–3 minutes per side
3. Assemble the fold overs – Place a warm flatbread on a board. Add a layer of lettuce/rocket, then spoon over BBQ chicken. Sprinkle with cheese, onions, and tomato. Drizzle with mayonnaise or salad dressing of your choice.
4. Fold & serve – Fold the flatbread over like a taco or roll it tightly like a wrap. Slice in half and serve warm.