Loaded Smokey Chicken Flatbreads
with Avocado Salsa & Corn Cobs
Turn up the heat with these flavour-packed wraps! Juicy chicken meets melted Cheddar on a toasty flatbread, topped off with creamy avocado salsa for a zesty twist. On the side, vibrant corn cobs make it a feast you won’t want to share. Smokey, cheesy, and oh-so-satisfying—dinner just got a serious upgrade!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Corn
1
Tomato
1
Avocado
1 sprig
Spring Onion
½
Lemon
1 packet
Chicken Thigh
1 sachet
Kiwi Spice Blend
2 packet
sweet chilli sauce
4
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut corn cobs in half and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.
• Meanwhile, finely chop tomato. • Slice avocado in half, scoop out flesh and roughly chop. Thinly slice spring onion. Slice lemon into wedges. • In a medium bowl, combine avocado, tomato, spring onion, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste and set aside.
• Slice chicken thigh into 1cm strips. • In a second medium bowl, combine chicken, Kiwi spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 3-5 minutes. • In the last minute of cook time, add sweet chilli sauce and a splash of water, tossing to coat.
TIP: Chicken is cooked through when it’s no longer pink inside.
• While chicken is cooking, place flatbreadson a second lined oven tray. Sprinkle over Cheddar cheese. • Bake until cheese is melted and golden, 5-7 minutes.
• Top cheesy flatbreads with smokey chicken and some avocado salsa. Drizzle over garlic aioli. • Serve with corn cobs, any remaining salsa and lemon wedges. Enjoy!