Recipes made for great moments.

Ingredients

• 4 large pita or Lebanese flatbreads
• 500 g sliced Gourmet Grillz chicken
• 160 g hummus
• 120 g shredded lettuce
• 160 g diced tomato
• 80 g thinly sliced red onion
• 120 ml garlic yoghurt sauce
• 2 tbsp chopped flat-leaf parsley
• Hot sauce, to finish (optional)

Method

1. Warm the flatbreads until soft and pliable. If serving the chicken hot, reheat it according to the pack instructions.
2. Lay the flatbreads flat and spread each one with 40 g hummus.
3. Divide the lettuce, tomato and red onion evenly between the flatbreads, then add 125 g sliced chicken to each.
4. Drizzle with garlic yoghurt and optional hot sauce, sprinkle with parsley, then fold in the sides and roll firmly.

Ingredients

• 4 large flour wraps
• 500 g diced Gourmet Grillz chicken
• 140 g hummus
• 160 g chopped tomato
• 100 g sliced red onion
• 100 g mixed flat-leaf parsley and rocket leaves
• 120 g Greek yoghurt
• Juice and zest of 1 lemon
• Salt and black pepper, to season

Method

1. Stir the Greek yoghurt, lemon juice and zest together, then season with salt and black pepper.
2. Lay the wraps flat and spread each one with 35 g hummus.
3. Divide the parsley, rocket, tomato and red onion evenly between the wraps, then add 125 g diced chicken to each.
4. Drizzle with the lemon yoghurt, fold in the sides and roll firmly.

Ingredients

• 12 slices thick-cut sandwich bread
• 500 g sliced Gourmet Grillz chicken
• 8 cooked bacon rashers
• 8 slices tasty cheese
• 120 g mayonnaise
• 1 small cos lettuce, leaves separated
• 2 tomatoes, sliced
• 4 dill pickles, sliced

Method

1. Toast the bread until golden, then spread one side of every slice with mayonnaise.
2. For each club, place lettuce and tomato on the first toast slice. Add half of the 125 g chicken portion and one slice of cheese.
3. Add a second toast slice, mayonnaise-side up, then top with two bacon rashers, sliced pickle, the remaining chicken and a second cheese slice.
4. Finish with the final toast slice, secure with picks and cut each club into two triangles.

Ingredients

• 500 g shredded Gourmet Grillz chicken
• 30 ml olive oil
• 25 ml fresh lime juice
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• A pinch of chilli flakes
• 30 ml water
• 25 g chopped fresh coriander
• Lime wedges, to serve

Method

1. Combine the smoked paprika, cumin, ground coriander and chilli flakes in a small bowl.
2. Heat the olive oil in a frying pan over low–medium heat. Add the shredded chicken, water and spice mixture.
3. Toss gently for 3–4 minutes, or until the chicken is hot and evenly coated, adding a splash of water if it begins to dry out.
4. Remove from the heat and fold through the lime juice and fresh coriander. Divide into four 125 g chicken serves and serve with lime wedges.

Ingredients

• 2 × 25 cm pizza bases
• 500 g sliced Gourmet Grillz chicken
• 200 ml smoky BBQ sauce
• 300 g grated mozzarella
• 1 red onion, thinly sliced
• Extra BBQ sauce, to finish (optional)

Method

1. Preheat the oven to 220°C (200°C fan-forced) and place the pizza bases on trays.
2. Spread 100 ml BBQ sauce over each base and sprinkle with half of the mozzarella.
3. Top each pizza with 250 g sliced chicken, divide the red onion between them and finish with the remaining mozzarella.
4. Bake for 10–12 minutes, or until the bases are crisp and the cheese is bubbling. Drizzle with extra BBQ sauce, if using, then cut each pizza into eight slices. Half a pizza provides one 125 g chicken serve.

Ingredients

• 500 g diced Gourmet Grillz chicken
• 15 ml olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp ground cumin
• 1 x 400 g can chickpeas, drained and rinsed
• 120 g mixed greens or lettuce
• 600 g cooked rice, quinoa or couscous
• 200 g cherry tomatoes, halved
• 1 large cucumber, sliced
• 2 small avocados, sliced
• 160 ml dressing of choice, optional (tahini, yoghurt-based or vinaigrette)

Method

1. Combine the paprika, garlic powder, cumin, salt and black pepper in a small bowl.
2. Heat the olive oil in a frying pan over medium heat. Add the chickpeas and half of the spice mixture, then cook for 3–4 minutes, stirring occasionally.
3. Add the diced chicken and remaining spice mixture. Toss gently until the chicken is evenly coated and hot, then remove from the heat.
4. Divide the mixed greens and cooked rice, quinoa or couscous between four bowls. Add the tomatoes, cucumber and avocado.
5. Divide the chickpeas and chicken evenly between the bowls, allowing 125 g chicken per serve. Finish with your chosen dressing just before serving, if using.