Pulled Chicken and Halloumi Flatbread with Pickled Red Onions

Pulled chicken and halloumi flatbread with pickled red onions offers sharpness, salt, and savoury depth all in one bite. The tangy onions cut through rich halloumi and tender chicken, making this a flatbread with bold contrast. It’s a great make-ahead recipe, perfect for casual gatherings.

Course Light Lunch, Lunch

Cuisine British, European

Keyword grilled chicken, pickled, pulled chicken

Prep Time 10

Cook Time 30

Servings Servings

Calories 586

Author Spooning & Forking

Ingredients

2 Chicken breasts cooked, shredded
200 g Halloumi cheese
2 large Flatbreads
1 large Red onion thinly sliced
100 ml apple cider vinegar
1 tbsp Sugar
1 tsp Salt
1 clove Garlic lightly crushed
1 Bay leaf
1 tbsp Olive oil
Sea salt to taste
Black pepper freshly ground, to taste
1 handful Fresh coriander or parsley, chopped

Instructions

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

Nutrition