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For the Pulled Chicken:

For the Roasted Vegetables:

  • Red peppers(sliced) 280 g
  • Yellow peppers(sliced) 280 g
  • Green peppers(sliced) 180 g
  • Red onions(sliced) 230 g
  • Coriander (finely chopped) 20 g
  • Vegetable oil 30 ml

To Assemble:

  • Folded flatbreadx20 800 g
  1. For the Pulled Chicken:

    • Preheat an oven to 190c.

    • In a large bowl, mix the chicken thighs, smoked paprika, ground coriander, ground cumin, rapeseed oil, KNORR Professional Garlic Puree and KNORR Tomatino until thoroughly combined.

    • Transfer to a lined gastronome tray and roast for 30-35 minutes or until cooked through.

    • Shred the chicken either by hand pulling or with a Knife. Keep warm and set aside.
  2. For the Roasted Vegetables:

    • Mix the peppers, red onions and rapeseed oil in a large gastronome tray and cook for 18-20 minutes in the oven until the vegetables are golden.
    • Mix in the KNORR Tomatino and return to the oven for a further 5 minutes until the mixture is piping hot.
    • Garnish with chopped coriander. Keep warm and set aside.
  3. To Assemble:

    • Heat the flatbreads by placing them on a tray and gently baking them for 2-3 minutes.
    • To assemble place a spoonful of the vegetables inside the flatbread and top with the shredded chicken.
    • Serve with a side salad.