Preheat oven to 180°C.

Slice the chickenfillet in half lengthwise and then marinate the fillets with the Cajun herbs. To flatten the fillets some more, you can beat them a while between cling film (excellent for your anger management). Then heat oil in a frying pan and cook the fillets until crispy brown and done.

Put the pitabreads in the oven for ± 5 min or follow the directions on the package. You can also bake the pitabread in a toastroaster.

Meanwhile mix the mashed avocado with the sliced chili, diced onion, chopped parsley and tobacco, until you have a tasty green ‘butter’. Cut the bellpepper into thin strips.

Time to contstruct our flat burgers: Slice the pitabread and spoon a big dollup of the green butter on the lower half. Place a small hand of bellpepper strips on the butter and put a chickenfillet on it. Place a matzo on the fillet and smear some avocado butter on the matzo. Place another chickenfillet on top and put a second matoz on the fillet. Finish the burger with the top half of the pitabread.

Serve the ‘flat’ burger with some mango chutney or good piccalilli.