Is it a sandwich? Is it a flatbread? Is it both? Yes, possibly! I put this recipe together when I was living in Jamaica- very inspired by Chinese scallion pancakes, but with many twists to it. The addition of ackee felt evident, and I used an all-time protein packed staple ingredient I like to keep on hand: chickpea flour. Use this recipe as a loaded flatbread or fold it and dip it in a sauce. It works either way!

INGREDIENTS

1 bundle scallion, washed

½ scotch bonnet or more

2 cup chickpea flour

1 dozen ackee or 1 can ackee or 2 cups ackee, cleaned and blanched

1 cup water + more if needed

1.5 tsp salt

2 tsp thyme

2 tsp grated ginger

1 tsp turmeric

DIRECTIONS

Slit the scallion and cut in half.

Sizzle them in a pan with very little oil for just a few minutes. You want them to be just crispy.

In a bowl, mix the chickpea flour, spices, and add water gradually. The texture should be thin and runny.

Warm a pan on medium-high heat, place some oil then add a thin layer of the batter. Quickly add the scallion and ackee. In a few short minutes, you will see the batter lifting on the sides and that’s when you flip it and cook it on the other side.

Set each sandwich flatbread aside on a plate and serve warm! These are protein packed and you can also make a batch and freeze for later!

NOTES:

*Outside of Jamaica, you can use what would be called “green onions” instead of scallion.