Summary

Ingredients

• 4 chicken breast fillet (s), or turkey breast fillets
• 1 flatbread (s)
• 2 tomato (s)
• 1 avocado (s)
• 2 tablespoon olive oil
• 2 tablespoon lime juice
• 2 teaspoons oregano, dried
• 4 teaspoons mayonnaise
• Coriander, fresh or dried
• salt and pepper

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Instructions

1. Wash and pat dry the 4 chicken breast fillets. Combine 2 tablespoons olive oil, 2 tablespoons lime juice, 2 teaspoons oregano, salt, and pepper to make a marinade. Brush the marinade over the chicken fillets and refrigerate until ready to cook.
2. Heat a large skillet over medium-high heat. Fry the chicken for 6-8 minutes until the internal temperature reaches 74 °C (165 °F).
3. While the chicken cooks, toast the flatbread for 2-3 minutes until warm and lightly toasted. Cut into 4 quarters.
4. Core the avocado and cut into strips.
5. Slice the 2 tomatoes.
6. Brush each flatbread quarter with 1 teaspoon mayonnaise. Top with 1/4 of the avocado strips, 1 cooked chicken fillet (cut to fit if needed), and tomato slices. Season with coriander, salt, and pepper.