Crispy Chicken and Halloumi Flatbread with Harissa Mayo

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A chicken and halloumi flatbread with spice and crunch

This crispy chicken and halloumi flatbread with harissa mayo is the one I make when I want something indulgent yet satisfying. The chicken is coated in breadcrumbs and fried until golden, giving it crunch that contrasts beautifully with the chewy, salty halloumi. The harissa mayo brings smoky heat and creaminess, tying everything together in a way that feels rich without being overwhelming.

It’s the sort of flatbread I’d serve on a Friday night when I want a comfort meal that doesn’t require hours in the kitchen. The harissa mayo can be adjusted to taste, mild or fiery depending on your preference. If you’re looking to expand your flatbread repertoire beyond crispy textures, you’ll find more variations in our best chicken and halloumi flatbread recipes.

Why harissa mayo makes this flatbread stand out

Harissa has layers of flavour: chilli, garlic, cumin, and coriander. Mixing it with mayonnaise softens its intensity while keeping that deep warmth. Spread over flatbread, it seeps into the chicken coating and the halloumi, making each bite cohesive and moreish. The crisp chicken brings crunch that other versions don’t have, and when paired with the mayo, it feels both comforting and exciting.

If you’d like something fresher, the chicken and halloumi flatbread wrap with mint and cucumber is a great alternative. For a more spice-led approach without the frying, I’d recommend the spiced chicken and halloumi flatbread with garlic yoghurt sauce. And for smoky summer flavours, you can’t go wrong with the BBQ chicken and halloumi flatbread with sweetcorn and onions. For an extra twist, pair this with the grilled chicken and halloumi flatbread with charred peppers.

Ingredients you’ll need for 2 large flatbreads:

• 2 boneless, skinless chicken breasts (approx. 300g)
• 200g halloumi cheese
• 2 large flatbreads
• 2 tbsp olive oil
• 2 garlic cloves, finely grated
• 1 tbsp lemon juice
• 50g plain flour
• 1 egg, beaten
• 100g breadcrumbs (panko if possible)
• Sea salt and black pepper, to taste

For the harissa mayo

• 3 tbsp mayonnaise
• 1–2 tsp harissa paste (adjust to taste)
• 1 tsp lemon juice

Step-by-step method for crispy chicken and halloumi flatbread

Start by preparing the chicken. Slice each breast into two thinner fillets. Season the flour with salt and pepper. Dredge the chicken in flour, dip into beaten egg, then coat in breadcrumbs, pressing to help them stick. Set aside on a plate.

Heat a frying pan with enough oil to cover the base. Fry the chicken fillets for 3–4 minutes per side until golden and cooked through. Drain on kitchen paper. Grill halloumi slices in a hot pan or on a barbecue for 1–2 minutes per side until golden. Warm the flatbreads briefly.

To make the harissa mayo, mix mayonnaise, harissa paste, and lemon juice in a bowl. Assemble by spreading harissa mayo onto each flatbread, topping with crispy chicken, then layering grilled halloumi on top.

Wine and beer pairings for crispy chicken and halloumi flatbread

Crispy, fried chicken loves wines with freshness. A Chablis works brilliantly, crisp, mineral, and able to cut through the richness. A Grenache rosé from Spain is another great choice, with berry fruit to balance the spice of the harissa.

For beer, a Belgian blonde ale pairs well thanks to its balance of sweetness and spice. A session IPA with citrus notes also works, lifting the harissa mayo while standing up to the crunch of fried chicken.

Frequently asked questions about crispy chicken and halloumi flatbread

Tips for success with crispy chicken and halloumi flatbread

Press the breadcrumbs firmly onto the chicken so they stick well when frying. Don’t overcrowd the pan — cooking in batches helps the chicken stay crisp. Resting the fried chicken briefly on kitchen paper removes excess oil without making it soggy. The harissa mayo should be balanced to your spice tolerance — mild for some, fiery for others.

Storage and reheating crispy chicken and halloumi flatbread

The chicken can be stored in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to re-crisp rather than microwaving. Halloumi is best grilled fresh but can be reheated quickly in a pan. Flatbreads should be warmed just before serving.

Ingredient notes and alternatives

If you prefer a lighter version, bake the chicken rather than frying. For a dairy-free option, replace halloumi with firm tofu grilled until golden, and use vegan mayo with harissa. Gluten-free breadcrumbs and flatbreads can be swapped in easily.