Pulled Chicken Persian Pinwheels

Pulled Chicken Persian Pinwheels

Featured Product

To make this yourself, you’ll need some Deli Kitchen Persian Style Flatbreads.
You can find your nearest stockist or buy online!

Prep Time
40 mins
2-4 servings
  • Chicken thighs shredded
  • 200 ml chicken stock
  • 2 tbsp olive oil
  • 2 tbsp Oregano
  • 2 tbsp Tarragon
  • 2 tbsp Paprika
  • 1 tbsp thyme
  • 1 tbsp garlic salt
  • 1 tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp pepper
  • 100g smoked apple wood cheddar
  • Smokey bbq sauce
  • 200 ml ketchup
  • 2 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 2 tsp garlic salt
  • 1 tsp franks hot sauce
  • 1 tsp Worcestershire sauce
  • Pickled slaw
  • 200 ml rice vinegar
  • 100 ml water
  • 1 tbsp mustard powder
  • 1 tbsp salt
  • 1 carrot ( grated )
  • 3 radishs ( grated )
  • ½ cabbage ( grated )


Smokey BBQ Sauce

  1. Add all ingredients to a pan over medium heat that the chicken was cooked in and cook for 5-10 mins stirring occasionally.
  2. Leave to cool once all ingredients are mixed together.

Pickled Slaw

  1. Combine the water, vinegar, mustard powder, sugar and salt in a saucepan and bring to the boil. Making sure to stir constantly until all has dissolved.
  2. Place carrots, radishes and cabbage in a bowl once chopped and pour over pickling ingredients and stir.
  3. Leave to soak in this for 10-20 mins and then drain and ready to serve


  1. In a bowl add your chicken and seasonings and mix together.
  2. Heat a pan over medium heat. Add oil, then your seasoned chicken and cook on both sides for about 7-10 mins.
  3. Add chicken stock and cover, leave to cook for 10 mins.
  4. Remove cooked chicken to a bowl and use 2 forks to shred it.
  5. Grab your Persian Style Flatbread, cover with your chicken, pickled slaw and cheese is always a bonus, so add some grated smoked applewood cheddar.
  6. Roll it all up, cut into 4 even wheels and add to a cup cake tin. Then bake in the oven at 180c for 5 -10 mins
  7. Remove and get dipping in that smokey bbq sauce.