Make the perinaise

• Mix a little of the peri peri marinade with the mayonnaise and water in a bowl.
• Set aside.

Marinate the chicken

• Season the butterflied chicken breast with the lemon & herb peri peri marinade, salt and pepper.

Fry the chicken

• Spray a pan with oil spray and fry the chicken for 4 minutes on each side until cooked through.
• Slice the chicken.

Make the garlic butter

• Mix the butter, parsley and garlic granules together.
• Spread over the flatbreads.

Toast the flatbreads

• Air fry or grill the garlic flatbreads for a few minutes until golden.

Assemble and serve

• Top the flatbreads with the lettuce, tomato slices and sliced chicken.
• Drizzle the remaining marinade over the chicken and finish with the perinaise.