This makes a great lunch option. It’s got such a fresh taste! If you can’t track down wholemeal flatbreads, you can always use wholemeal pitta breads… toast them and then slice one side and fill up to your hearts content!

Simply Chicken Flatbreads

Prep time: 15 mins
Cook time: 30 mins
Serves 4


10 HECK Simply Chicken chipolatas

2 little gem lettuces

150g fat free Greek yoghurt

Juice of ½ lemon

A small bunch of fresh mint

A small bunch of fresh flat leaf parsley

400g shallots

250g cooked beetroot (not pickled!)

1 tbsp olive oil

1 tbsp balsamic vinegar

8 wholemeal flatbreads


  • Turn your grill on and place the sausages underneath, remembering to turn occasionally for an even gold brown result. This should take about 12-15 minutes.
  • To make the dressing, roughly chop the mint and parsley with a pair of scissors of a sharp knife. In a mixing bowl add the herbs, Greek yoghurt and lemon juice.  Mix and season to taste with a little bit of black pepper. Set to one side.
  • Slice the beetroot and shallots into segments and cook over a medium heat with the olive oil and balsamic vinegar, adding a splash of water as needed to keep the pan moist and prevent the veg catching on the bottom.
  • Finely slice the lettuces.
  • Prepare the flatbreads by adding a layer if lettuce on the bottom.  Now add some of the beetroot and shallot mix. Finish with the Simply Chicken sausages and a dollop of herby yoghurt dressing.
  • Fold up the flatbread with the ingredients inside and enjoy!

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Nutritional Info

Serving Size: 471

Amount Per Serving

Calories: 625kcal

Total Fat: 15g

Saturates: 4.7g

Sugars: 16g

Salt: 3g

Protein: 37g

Carbs: 81g

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