Pulled Chicken and Halloumi Flatbread with Pickled Red Onions

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A chicken and halloumi flatbread with tangy pickled onions

This pulled chicken and halloumi flatbread with pickled red onions is all about balance. The chicken is cooked until tender, then shredded into juicy strands, while the halloumi gives it structure with its chewy saltiness. The star here is the quick-pickled onions, which cut through richness with a tangy, almost zesty brightness.

I often make this recipe when I’ve got leftover roast chicken because shredding it into flatbreads feels effortless and satisfying. The pink onions not only add acidity but also colour, making the whole dish vibrant and lively on the plate. If you want more ways to explore the mix of salty halloumi and juicy chicken, you’ll find plenty of variations in our best chicken and halloumi flatbread recipes.

Pickled onions work so well with chicken and halloumi

Flatbreads can lean heavy with cheese and meat, but adding something sharp makes them moreish rather than overwhelming. Pickled red onions do just that, giving a crisp bite and a sour-sweet lift. They also pair beautifully with smoky or spiced flavours, which makes them versatile if you want to adapt the recipe further.

If you’re after more vibrant toppings, the chicken and halloumi flatbread with avocado and chilli honey brings a sweet-spicy contrast. For more comfort-driven richness, the crispy chicken and halloumi flatbread with harissa mayo is a winner. And for a Mediterranean slant, the chicken and halloumi flatbread with roasted tomatoes and basil has that classic tomato-basil pairing.

Ingredients you’ll need

For 2 flatbreads:

• 2 cooked chicken breasts, shredded (approx. 300g)
• 200g halloumi cheese
• 2 large flatbreads
• 1 large red onion, thinly sliced
• 100ml apple cider vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 garlic clove, lightly crushed
• 1 bay leaf
• 1 tbsp olive oil
• Sea salt and black pepper, to taste
• A handful of fresh coriander or parsley

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

Start by making the pickled onions. Place sliced red onion in a heatproof jar. Heat vinegar, sugar, salt, garlic, and bay leaf in a small pan until simmering. Pour over onions, press them down, and leave to cool for at least 30 minutes.

Warm shredded chicken in a pan with olive oil, seasoning with salt and pepper. Grill halloumi slices for 1–2 minutes per side until golden. Heat the flatbreads just before assembling.

To build, layer shredded chicken on the flatbread, add slices of grilled halloumi, and top generously with pickled red onions. Finish with fresh herbs. If you’re looking for something more smoky, try the BBQ chicken and halloumi flatbread with sweetcorn and onions.

Wine and beer pairings for pulled chicken and halloumi flatbread

The tang of pickled onions pairs beautifully with wines that have crisp acidity. A Riesling (off-dry) is perfect, balancing sweet and sour. A Pinot Noir from Burgundy works if you prefer red, with delicate structure that doesn’t overpower the onions.

For beer, a saison is excellent, its peppery notes play well with pickles. A Berliner Weisse also works, echoing the tartness of the onions while staying refreshing.

FAQ: Pulled chicken and halloumi flatbread with pickled onions

Tips for success

Make the pickled onions in advance so the flavours have time to develop. Shred the chicken while warm, as it pulls apart more easily. Don’t skimp on the herbs, they brighten the flatbread and tie everything together. For a fun spread, serve this alongside the spiced chicken and halloumi flatbread with garlic yoghurt sauce.

Storage and reheating pulled chicken and halloumi flatbread

Pulled chicken can be stored in the fridge for up to 3 days and reheated gently with a splash of water to keep it moist. Halloumi is best grilled fresh but can be quickly reheated in a pan. Pickled onions will last a week in the fridge. Flatbreads should be warmed fresh.

Ingredient notes and alternatives

If you don’t want to pickle your own onions, sliced raw red onions will work, though they’ll be sharper. White wine vinegar or red wine vinegar can replace apple cider vinegar if needed. Gluten-free flatbreads and dairy-free cheese alternatives can easily adapt this recipe for dietary needs.