6 boneless, skin-on chicken thighs
2 teaspoons ground cumin
sea salt and freshly ground pepper
50 grams soft feta cheese
1 avocado, peeled
1 clove garlic, crushed
1 tablespoon tahini paste
¼ cup thick plain yoghurt
½ teaspoon ground cumin
2 tablespoons olive oil
1-2 tablespoons lemon juice
4 vine tomatoes, diced
2 spring onions, thinly sliced
¼ cup chopped flat-leaf parsley
¼ cup walnuts, roasted and roughly chopped
6 warm flatbreads for serving
Chicken: Rub the chicken with olive oil then sprinkle with the cumin and season with salt and pepper. Cover and refrigerate if not cooking immediately.
Whipped feta: Blend all the ingredients in a food processor until smooth. Season and add lemon juice to taste.
Salad: Combine the ingredients in a bowl and season.
To cook: Preheat a grill plate. Grill the chicken until fully cooked. Transfer to a plate, cover loosely and rest for 5 minutes before slicing.
To assemble: Spread the flatbreads generously with the whipped feta. Top with the salad and chicken then roll up and serve immediately.