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South American Flat Breads with Sticky Lime & Chilli Chicken & Cashew Nutty Dressing


4 Chimichurri Sabaroso Flatbread

For the Sticky Lime and Chilli Chicken:
40g Brown sugar
1 lime, juice and zest
2 tbsp Soy sauce
1 tbsp Mirin
1 tbsp Garlic rapeseed oil
Pinch dried chilli
425g Chicken fillets
Rapeseed oil for cooking

For the cashew nutty Dressing:
100g Cashew nuts, toasted
2 tbsp Maple syrup
4 tbsp Rapeseed oil
1 Garlic clove, crushed
1 tbsp Soy sauce
1 Fresh red chilli, roughly chopped
Small bunch coriander

To serve:
Cucumber noodles
Carrot noodles
Roasted baby carrots
Lime halves


Mix all the marinade ingredients except the chicken in a medium bowl and season with pepper. Stir in the chicken and leave to marinade for at least 20 minutes.

Place each marinated chicken fillet onto a pre-soaked bamboo skewer. Heat a little rapeseed oil in a large griddle pan over a medium heat. Add the skewers in a single layer and cook in batches for approximately 2-3 minutes each side or until cooked through.

To make the nutty dressing, simply put all the ingredients into a small processor and pulse until roughly chopped and you have a chunky texture. Season to taste.

Warm the flatbreads and top with carrot and cucumber noodles. Top each with 3 chicken skewers and a good drizzling of cashew nutty dressing. Serve with lime halves for squeezing over and a side of baby roasted carrots.

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Chimichurri saboroso flatbread