Description
This creamy harissa chicken sourdough melt layers tender spiced chicken, tangy yogurt, crunchy chickpeas, and a drizzle of tahini over warm sourdough flatbread. A bold, comforting dish with smoky, spicy, and creamy flavors in perfect harmony.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup Greek yogurt
- 2 tablespoons harissa paste
- 2 large sourdough flatbreads
- 2 tablespoons tahini
- 1/2 cup chickpeas, roasted or pan-fried
- 1/4 cup feta cheese, crumbled
- 1 small red onion, thinly sliced
- 1 cup mixed greens
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Heat a skillet or griddle over medium heat and brush with olive oil.
- In a bowl, mix the chicken with Greek yogurt, harissa paste, salt, and pepper. Let it marinate for 15 minutes.
- Toast sourdough flatbreads on the skillet until warm and slightly crisp. Set aside.
- Spread the harissa chicken on one side of each flatbread. Top with chickpeas, onions, feta, and greens.
- Fold or press the flatbread and grill for 2–3 minutes per side until golden and heated through.
- Drizzle with tahini and lemon juice. Serve warm, sliced into halves or quarters.
Notes
- Use full-fat yogurt for a creamier marinade.
- Toast the flatbread before layering to prevent sogginess.
- Customize with different toppings like avocado or pickled onions.
- Leftover grilled or rotisserie chicken works great here.
Nutrition
- Serving Size: 1 melt
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 75mg
Keywords: creamy harissa chicken melt, sourdough flatbread, spicy sandwich, tahini drizzle, easy lunch recipe