Ingredients
The following ingredients have 4 Servings
- 2-3 large bone in chicken thighs with skin (approx. 450g)
- 75 ml ready made BBQ sauce
- 4 soft flatbreads*
- lettuce leaves to serve
Instruction
- Preheat the oven to 190°C (Gas mark 5/375°F). Place the chicken thighs on a lightly greased baking tray and bake in the oven for 35 minutes, turning half way through cooking.
- Once the chicken is cooked through, remove from the oven and leave to cool a little. Pull the chicken apart with two forks, shredding it as you go. Discard the bones and any excess skin.
- Place the pulled chicken meat in a bowl and pour over the BBQ sauce. Stir well to completely coat the chicken. If making the night before, cool the chicken quickly then place in a covered container in the fridge, ready to assemble with the flatbreads the next day.
- When ready to assemble, start by heating the flatbreads gently according to packet instructions. The ones I used were quite small so I was able to pop them in the toaster for 30 seconds to warm though.
- Place lettuce leaves inside the wrap, then fill with the pulled chicken mixture.
- Pack up in a lunch box or serve immediately.
