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Chipotle chicken flatbread with avocado-corn salsa

Goodness abounds in this recipe, with greens snuck into the spinach flatbreads, a smoky corn salsa and a light yoghurt sauce.

  • 45 mins preparation
  • 40 mins cooking plus marinating, proving
  • Serves 4 - 6
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A good avocado salsa is a thing of beauty – spoon it over grilled fish, skirt steak tacos or do as we have here, and add it to smoky chipotle chicken. It may seem like a garnish but, let's be honest, it's the star of the show.


  • 50 ml olive oil, plus extra for drizzling
  • 1 chipotle chilli in adobo, plus 1 tbsp adobo sauce
  • 2 garlic cloves, coarsely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp hot paprika
  • 8 skinless chicken thigh fillets
  • 2 limes, halved
  • Greek-style yoghurt, to serve
  • 200 gm cherry tomatoes, halved
  • Coriander sprigs, to serve
Spinach flatbread
  • 1 bunch spinach, trimmed
  • 225 gm wholemeal flour
  • 7 gm (1 sachet) dried yeast
  • 150 gm Greek-style yoghurt
Avocado-corn salsa
  • 2 corn cobs, husks and silk removed
  • 60 ml (1⁄4 cup) olive oil, plus extra for drizzling
  • 2 firm, ripe avocados, diced
  • 1 long green chilli, thinly sliced
  • 1 small golden shallot, finely chopped
  • 1 garlic clove, finely chopped
  • Juice of 1 lime, or to taste


  • 1
    Process oil, chilli, adobo sauce, garlic and spices in a blender until smooth. Transfer to a bowl, add chicken and mix to coat. Cover and refrigerate to marinate for 2-3 hours.
  • 2
    For spinach flatbread, wilt spinach in a frying pan over medium-high heat (30 seconds to 1 minute), transfer to a sieve and press to drain off excess liquid. Purée in a blender until smooth. Combine flour, yeast and 1 tsp sea salt in a bowl. Whisk yoghurt and 80ml hot water in a jug to combine, then stir into flour mixture, add spinach and mix to form a soft dough, adding a little extra flour if necessary. Turn out onto a lightly floured surface, knead until smooth and elastic (4-5 minutes), then place in a lightly oiled bowl. Cover with plastic wrap and stand until doubled in size.
  • 3
    Knock back dough, divide into 6 even pieces and roll out each to a 3mm-thick round. Heat a large frying pan over medium-high heat and cook each flatbread, turning once, until lightly scorched and cooked through (2-3 minutes). Serve warm or at room temperature.
  • 4
    For avocado-corn salsa, heat a char-grill pan or barbecue to high. Drizzle corn with a little oil, season and grill, turning occasionally, until lightly charred (8-10 minutes). When cool enough to handle, cut kernels from cobs and combine in a bowl with oil, avocado, chilli, shallot, garlic and lime juice, season to taste and mix to combine.
  • 5
    Remove chicken from marinade and drizzle with a little extra oil. Grill in pan or on barbecue, turning occasionally, until browned and cooked through (6-7 minutes). Rest for 5 minutes, then thickly slice. Meanwhile, chargrill lime halves.
  • 6
    To serve, spread flatbreads with yoghurt, top with chicken, tomatoes, salsa and coriander and serve with lime halves.