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BBQ Chicken Flatbread and Street Corn

BBQ Chicken Flatbread and Street Corn

with Cheesy Roast Potatoes

Street Food
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We love good Chicken Flatbread and Street Corn and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkEggMustardCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Corn on the Cob

1 pack(s)


1 pot(s)

Smoked Paprika

1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)


2 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

1 bag(s)


4 unit(s)

Chicken Thigh

1 sachet

BBQ Sauce

1 sachet

Chipotle Paste

2 pack(s)


(ContainsEgg, Mustard)

4 unit(s)

Greek Style Flatbreads

(ContainsCereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)6397 kJ
Energy (kcal)1529 kcal
Fat77.0 g
of which saturates16.0 g
Carbohydrate134 g
of which sugars21.0 g
Protein70 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Wrap the corn in foil and pop onto a baking tray. Chop the potatoes into 2cm cubes (no need to peel!). In a small bowl mix the paprika and hard Italian cheese. Pop the potato cubes on a large baking tray, drizzle with oil, season with salt and pepper and sprinkle with half the paprika mix. Toss to coat then spread out and roast the potatoes on the top shelf of your oven and the corn on the middle shelf until the potatoes are crisp and golden and the corn is tender, 25-30 mins.


Meanwhile, halve the baby plum tomatoes. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board and chop into 1cm pieces. Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).


In a large bowl, mix the tomatoes, avocado, spring onion and half the coriander. Drizzle with olive oil (see ingredients for amount). Season with salt and pepper.


Heat a drizzle of oil in a frying pan on medium high heat. Season the chicken with salt and pepper and once hot lay them flat in the pan and fry until crisp on both sides, 5-7 mins each side. Reduce the heat of the pan and add the BBQ sauce, garlic and half the chipotle paste to the pan. Simmer for 5 mins, turning once, until the sauce coats the chicken and becomes thick and sticky. Once cooked remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Meanwhile, remove the cooked corn from the oven, carefully remove from the foil and brush with half the mayonnaise. Make sure all the side of the corn are coated. Sprinkle the remaining cheese and paprika mix onto all sides of the corn. Finish with the remainder of the coriander.


Pop the flat breads in the oven to warm through, 2-3 mins. Meanwhile, thinly slice the chicken and mix the remaining chipotle and mayo together in a small bowl. Spread the chipotle mayo onto each of the flatbreads and top with the crispy cheesy potatoes, avocado salsa and slices of bbq chicken. Divide amongst your plates and serve with the corn on the cob on the side. Enjoy!