A five-minute pickle is the cheffy trick you need to elevate these easy Vietnamese-style flatbreads to a satisfyingly simple dinner.

Serves 2

1 cucumber, ribboned with a vegetable peeler

1/2 cup (125ml) white vinegar

3 tsp sugar

2 tsp salt

2 tbs good-quality mayonnaise

1 tbs soy sauce

2 flatbreads, warmed

Cooked chicken, shredded

Thinly sliced red chilli and coriander leaves, to serve

1) For the quick-pickled cucumber, combine the cucumber, vinegar, sugar and salt in a bowl and set aside for 5 minutes.

2) Combine the mayonnaise and soy sauce in a bowl, mix well and set aside.

3) When you’re ready to serve, drain the cucumber.

4) Place the cucumber and shredded chicken on top of the flatbread. Drizzle with the soy mayonnaise and garnish with red chilli and fresh coriander. Serve immediately.