Paprika Plant-Based Crumbed Chick'n & Pickled Onion Flatbreads

Name: Paprika Plant-Based Crumbed Chick'n & Pickled Onion Flatbreads with Garlic Sauce & Chicken Salt Fries
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 300 g Plant-Based Crumbed Chicken; 1 packet Mixed Salad Leaves; 1 Red Onion; 1 sachet Chicken Salt; 1 sachet Paprika Spice Blend; 1 packet Garlic Sauce; 1 packet Potato Fries; 1 Flatbread; 1 Cucumber

with Garlic Sauce & Chicken Salt Fries

Recipe Development TeamUpdated on April 29, 2026

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Calories

802 kcal

Protein

33.3g protein

Preparation Time

20 minutes

Difficulty

Easy

Allergens:

Gluten
Soy
Wheat
Sesame
Eggs
Milk
May contain traces of allergens
Gluten
Wheat
Soy
Milk

Get ready for a total crowd-pleaser with these loaded paprika plant-based crumbed chick'n flatbreads, piled high with juicy spiced plant-based crumbed chick'n and a hit of creamy garlic sauce. We’ve paired them with golden chicken salt fries for that nostalgic, finger-licking takeaway feel at home. It’s a fun, flavor-packed dinner that’s guaranteed to disappear in record time.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Mixed Salad Leaves

Red Onion

1 sachet

Chicken Salt

(Contains: Soy; May be present: Gluten, Wheat.)

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk;)

1 packet

Potato Fries

Flatbread

(Contains: Wheat, Gluten; May be present: Milk.)

Cucumber

Nutritional Values

Energy (kJ)3360 kJ

Calories802 kcal

Fat22.7 g

of which saturates3.6 g

Carbohydrate109 g

of which sugars16.4 g

Dietary Fibre14.4 g

Protein33.3 g

Sodium2400 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

Preheat oven to 240°C/220°C fan-forced.
Place potato fries on a lined oven tray. Drizzle with olive oil and toss to coat.
Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Meanwhile, thinly slice red onion.
In a small bowl, combine the vinegar and a good pinch of sugar and salt.
Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
Thinly slice cucumber into sticks.

When fries have 10 minutes remaining, place flatbread on a second lined oven tray. Drizzle each with olive oil and season with salt. Bake until warmed through, 4-7 minutes.
In a large frying pan, heat enough olive oil to coat base over medium-high heat.
Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
Transfer to a paper towel-lined plate. Season with a pinch of paprika spice blend and salt.

Drain pickled onion.
To tray with fries, sprinkle over chicken salt and toss to coat.
In a medium bowl, combine mixed salad leaves with a drizzle of olive oil and vinegar. Season.
Spread each flatbread with garlic sauce. Fill with salad, cucumber sticks, pickled onion and paprika chick'n. Serve with chicken salt fries. Enjoy!