BBQ Pulled Chicken Flatbread

Recently I’ve noticed that I’ve been getting rather stuck in a rut with the food I’m packing for lunches, particularly when it comes to sandwiches and sandwich fillings – I feel like it’s been ham sandwich after ham sandwich in very lunch I’ve packed! With that in mind I’ve been trying to come up with some fresh ideas for lunch boxes, and today I’ve got a very simple but very yummy recipe for you for BBQ pulled chicken flatbreads that’s perfect for packing for lunch!

These pulled chicken flatbreads have been tested by the whole family and I found they were a hit with everyone bar 2 year old Small Baby, who’s going through a distinctly fussy stage at the moment. If it can’t be dipped in houmous, he’s not interested right now! The rest of us thoroughly enjoyed them though, so I’ll definitely be making them again for our lunches very soon.

If packing these for lunches, prepare the chicken the night before and store in the fridge to make lunch packing extra easy in the morning. You could also serve them up warm, with the chicken hot from the oven, they make a great lunch or light tea at home.

Ingredients:

• 2-3 large bone in chicken thighs with skin (approx. 450g)
• 75ml ready made BBQ sauce
• 4 soft flatbreads*
• lettuce leaves to serve

*we found great these ready folded flatbreads from Sainsburys.

Method:

Preheat the oven to 190°C (Gas mark 5/375°F).  Place the chicken thighs on a lightly greased baking tray and bake in the oven for 35 minutes, turning half way through cooking.

Once the chicken is cooked through, remove from the oven and leave to cool a little. Pull the chicken apart with two forks, shredding it as you go.  Discard the bones and any excess skin.

Place the pulled chicken meat in a bowl and pour over the BBQ sauce.  Stir well to completely coat the chicken.  If making the night before, cool the chicken quickly then place in a covered container in the fridge, ready to assemble with the flatbreads the next day.

When ready to assemble, start by heating the flatbreads gently according to packet instructions.  The ones I used were quite small so I was able to pop them in the toaster for 30 seconds to warm though.

Place lettuce leaves inside the wrap, then fill with the pulled chicken mixture.

Pack up in a lunch box or serve immediately for a tasty lunch at home. Enjoy!

If you like the look of these, you might also like my rainbow wrap recipe, or some of these quirky but yummy lunch box friendly recipes from some of my blogging friends:  Roasted Sweet Potato & Mixed Bean Wraps from Coffee & Vanilla, Melting Mexican Mini Quesadillas from The Veg Space, Vegetarian Haggis Pizza Wrap from Planet Veggie, Spelt Cocoa Breads with Avocado Egg Filling from Tin and Thyme,  Rainbow Wraps from Recipes from a Pantry or Quick Quesadillas from Knead Whine.

Grace

Print

BBQ Pulled Chicken Flatbread

Prep Time

5 mins

Cook Time

35 mins

Assembling

5 mins

 

Yummy BBQ Pulled Chicken Flatbread recipe - perfect to pack for lunch for kids and adults too.

Course: Lunch

Cuisine: British

Servings: 2 people

Author: Grace

Ingredients

• 2-3 large bone in chicken thighs with skin (approx. 450g)
• 75 ml ready made BBQ sauce
• 4 soft flatbreads*
• lettuce leaves to serve

Instructions

1. Preheat the oven to 190°C (Gas mark 5/375°F).  Place the chicken thighs on a lightly greased baking tray and bake in the oven for 35 minutes, turning half way through cooking.
2. Once the chicken is cooked through, remove from the oven and leave to cool a little. Pull the chicken apart with two forks, shredding it as you go.  Discard the bones and any excess skin.
3. Place the pulled chicken meat in a bowl and pour over the BBQ sauce.  Stir well to completely coat the chicken.  If making the night before, cool the chicken quickly then place in a covered container in the fridge, ready to assemble with the flatbreads the next day.
4. When ready to assemble, start by heating the flatbreads gently according to packet instructions.  The ones I used were quite small so I was able to pop them in the toaster for 30 seconds to warm though.
5. Place lettuce leaves inside the wrap, then fill with the pulled chicken mixture.

6. Pack up in a lunch box or serve immediately.