Persian Chicken Bites

Season a chicken breast in a bowl with 1 tsp garlic granules, 1/2 tsp garam masala, 1/2 tsp ground ginger, 1/2 tsp chilli flakes, salt, pepper, and 2 tbsp olive oil. Mix well to ensure the entire chicken breast is coated.

Heat oil in a frying pan over a medium heat. Add the chicken and cook for 3-5 mins on each side.

Turn the heat to medium-low, add 100ml vegetable stock to the pan, and cover. Cook for a further 10-12 mins to ensure the chicken is fully cooked.

Remove from heat and shred the chicken breast using two forks to pull apart.

Add the shredded chicken to a medium-sized bowl. Then add 1 tsp hot sauce, 1 tsp mayonnaise, 1 tsp dijon mustard, and 100g grated mozzarella and mix together until well combined.

Spread the mixture evenly over your Persian Style Flatbread, before rolling it up into a tight circle.

Push 2/3 of a cocktail stick through the rolled flatbread to secure and cut into 4 sliced rounds.

Pop the sliced rounds into an air fryer and cook at 160oC for 5 mins.

Whip them out and serve with your favourite dipping sauce!