Hot Maple and Chicken Flatbreads

For the chicken:

• 500 g chicken breast, cut into bite-sized pieces
• 2 1/2 tbsp pure Canadian maple syrup
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp chilli flakes
• Salt
• Pepper

For the salad:

• 1/2 cucumber, thinly sliced
• 1 medium carrot, thinly sliced
• 1/2 red capsicum, diced
• 2 spring onions, thinly sliced
• Small handful fresh coriander, roughly chopped

For the yoghurt:

• 1/2 cup thick Greek yoghurt
• Juice of 1/2 lime
• Salt

To assemble:

• 4 large wholemeal flatbreads
• 4 tsp pure Canadian maple syrup, for finishing
• Fresh coriander
• Chilli flakes
• Lime wedges

For the chicken:

1. Add the chicken to a large bowl with 2½ tbsp pure Canadian amber maple syrup, olive oil, lime juice, paprika, garlic powder, chilli flakes, salt and pepper. Toss until the chicken is evenly coated.
2. Heat a large non-stick frying pan over medium-high heat. Add the chicken and cook for approximately 6-8 minutes, turning regularly, until golden, cooked through, and lightly caramelised.

For the salad:

1. Prepare the fresh salad by combining the cucumber, carrot, red capsicum, spring onion and coriander.

For the yoghurt:

1. To make the creamy lime yoghurt, combine the Greek yoghurt, lime juice and a small pinch of salt.

To assemble:

1. Warm the flatbreads according to packet instructions, or heat briefly in a dry frying pan until warmed through.
2. Spread each flatbread with the creamy lime yoghurt.
3. Top with the fresh salad, followed by the sticky hot maple chicken.
4. Finish each flatbread with fresh coriander, optional chilli flakes, a squeeze of fresh lime and 1 tsp pure Canadian amber maple syrup. Serve immediately and enjoy!