Toss it all together until the chicken is thoroughly coated.
Transfer to a baking tray spread it out to an even layer.
Place under the grill (or broiler) and grill for 3-4 minutes, until the edges start to get crispy.
Now ladle over half of the chicken stock, toss everything together and place back under the grill again for another 3-4 minutes, until the edges start to get crispy.
60 ml (1/4 cup) chicken stock
Repeat for a final time, adding the remaining stock over the chicken, tossing the chicken and placing back under the grill for a final 1-2 minutes, until the chicken is juicy but with crispy bits in there too.
Turn off the grill and put the chicken to one side.
Place warmed Greek flatbreads on plates. Top with shredded lettuce, cucumber pieces, chopped tomatoes and sliced red onion. Then spoon the chicken on top of the lettuce, in a line, down the centre of the flatbreads.
4 warmed Greek flatbreads, 2 Romaine or little gem lettuce, ¼ cucumber, 8 cherry tomatoes, ½ red onion
Spoon over tzatziki and sprinkle on dried oregano, then roll up the flatbreads (you can secure with some foil or baking parchment) and serve.
4 tbsp tzatziki, ¼ tsp dried oregano
Video
Notes
Ingredient swaps
Swap out the shredded chicken and chicken stock for quorn pieces (or other meat substitute) and vegetable stock if for a vegetarian version.
Serve the chicken cold and add coleslaw instead of tzatziki for a crunchy addition that's great for lunch.
Add your favourite veggies and herbs - sliced radish, peppers, jalapeños, fresh coriander (cilantro), spring onions (scallions) and dill make great additions!
How to scale up and scale down this recipe
Double the recipe to serve 8 by doubling all of the ingredients
Halve the recipe by halving the ingredients (you can replace the whole cooked rotisserie chicken with half a rottiserie chicken 4-5 cooked chicken thighs).
Nutritional information is approximate, per serving (serves 4). The calculation presumes the flatbreads are approx 200cal each.