Chipotle chicken flatbreads (batch friendly)
Grab and go Chipotle chicken flatbreads
If you’ve ever wondered how on earth you’re meant to work, raise a family, look after pets (3 dogs to be precise), stay on top of life admin AND still eat, you’re not alone. Between busy schedules, packed calendars, and never-ending to-do lists, cooking fresh meals every day can feel unrealistic and something you just can’t be bothered to do tbh. That’s exactly why batch cooking and freezer-friendly recipes have become my go-to, especially for those cba days.
Lunch time envy
So if you fancy being the envy of the office and an organised queen/king, you absolutely need to make my chipotle chicken flatbreads. They’re smoky, slightly spicy, packed with flavour, and incredibly easy to make, so perfect for meal prep, quick lunches, or stress-free dinners. You can batch-cook a load in one go, stash them in the freezer, and pull one out whenever you fancy really. No faff and no last-minute meal panic. Because you’ve been super organised.
Since having a baby I now have significantly less free time, so I’ve become even more committed to prepping ahead. Setting aside a small window each week to batch cook means I’m always prepped with something delicious, satisfying, and homemade, even on my really busy days. Plus, I was getting fed up of eating everything cold or struggling to eat with one hand…
Freezer staples
These flatbreads are also compact and freezer-friendly, so you’re not battling bulky containers or playing freezer Tetris. They stack neatly, defrost easily, and are ideal for eating on the go. They’re also flavourful enough to feel exciting but tame enough that you won’t offend fellow commuters with tuna sandwiches.
Keep them in the freezer tightly wrapped in foil for up to 3 months.
Chipotle chicken flatbreads (batch friendly)
By Poppy Cooks
https://www.poppycooks.com/recipes/chipotle-chicken-flatbreads-batch-friendly/
Ingredients
- 150g chipotle paste
- 2 tbsp hot honey
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp garlic granules
- 1 tbsp chilli flakes
- 1kg chicken thighs, skin off and bone out
- 8 flatbreads
- 150g sour cream
- To serve: sliced red onions, feta, tomatoes, lettuce, hot sauce
- Olive oil
- Salt and pepper
Metric
Imperial
Instructions
- In a mixing bowl stir together the chipotle paste, hot honey, olive oil, oregano, chilli flakes, garlic granules and a large pinch of salt and pepper. Add the chicken thighs to the bowl and stir to coat, then pop in the fridge for atleast 1 hour to marinate.
- Preheat the oven to 180ºc fan/200ºc/400ºf. Place a large frying pan over a high heat and add a glug of oil, then fry the chicken thighs for 3-4 minutes on each side until lightly charred. Place the whole pan into the oven for 15-20 minutes until the chicken is cooked through.
- Remove the chicken from the oven and slice into strips. Warm the flatbreads in the oven for a few minutes to make them pliable if needed. Spread the sour cream in the centre of the flatbreads and pile up the chicken in the middle.
- To freeze your flatbreads, allow them to cool completely and wrap tightly in tinfoil. Freeze for up to 3 months. To defrost, place in the fridge overnight and microwave for 1-2 minute(s) before serving.
- To serve fresh, scatter over feta, red onions, lettuce and a squeeze of sriracha.