558
CALORIES
49.9
PROTEIN (G)
57.7
CARBS (G)
13.3
FAT (G)
6.1
FIBRE (G)
Method
Heat the oven to 200°C fan and place the flatbread on a tray.
Season and cook the chicken to 75°C, rest briefly and shred.
Mix tomato purée, honey, sriracha and garlic into a smoky glaze.
Spread the measured glaze over the flatbread; add chicken, cheese and onion.
Bake until crisp and bubbling, then finish with spring onion.
ALLERGENS
Contains: Contains milk and cereals containing gluten.
STORAGE & REHEATING
Best fresh; refrigerate leftovers for up to 1 day.
COACH NOTE
The homemade glaze replaces an unspecified bottled BBQ-sauce portion.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use a certified gluten-free flatbread if required and recalculate.
FREEZER GUIDANCE
Freeze assembled but unbaked for up to 1 month.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.