Chicken Caesar Flatbreads

Ingredients

• 500 g chicken breast, cut into strips
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp olive oil
• 4 shop-bought flatbreads
• 4 tbsp Caesar dressing, shop-bought
• 1 romaine lettuce heart, roughly torn
• 40 g Parmesan, shaved with a peeler
• 50 g croutons, shop-bought
• 2 anchovy fillets, finely chopped, optional
• 1 lemon, cut into wedges
• 1 tsp Worcestershire sauce
• Dressed green salad, to serve
• Fresh parsley, to serve

Method

1. Toss the chicken strips with the smoked paprika, oregano, 1 tbsp of the olive oil, a generous pinch of salt and a few grinds of black pepper. Season properly now — chicken breast is bland without it, and salt at this stage works its way through the meat while you get on with the dressing.
2. Stir the Worcestershire sauce and chopped anchovies (if using) through the Caesar dressing in a small bowl. Taste it — it should be punchy, salty, and savoury. Adjust now if it needs more anchovy or a crack of pepper; this is the flavour spine of the whole flatbread.
3. Heat the remaining 1 tbsp olive oil in a large frying pan over high heat until it's properly shimmering — you want to hear a sharp sizzle when the chicken hits. Lay the strips out in a single layer with space between each piece. Don't crowd the pan — cook in two batches if you need to, because crowded chicken steams in its own juices and goes grey instead of golden. Cook for 3–4 minutes on each side until deeply burnished, lightly charred at the edges and cooked through. Tip onto a plate to rest for a couple of minutes.
4. While the chicken rests, warm the flatbreads in a dry frying pan for 20–30 seconds each side until soft and pliable with a few toasty blistered spots, or pop them under a hot grill for about 1 minute. You want flexible and warm, not crisp — they need to fold around the filling.
5. Spread the Caesar dressing generously over each warm flatbread, right to the edges. Pile on the torn romaine, then the hot chicken strips so the dressing starts to slacken into the leaves, then scatter the croutons over the top. Taste a strip of chicken with a leaf — adjust salt now if it needs it, not at the table.
6. Finish each flatbread with generous shavings of Parmesan, letting them drape over the hot chicken so they soften slightly, then squeeze a lemon wedge over the top — the acid cuts through the dressing and lifts everything you've just built. Serve immediately with the remaining lemon wedges alongside, while the flatbreads are still warm and the chicken is still hot.