Mix the light mayo, 1 teaspoon peri peri marinade, a pinch of peri peri seasoning, and 1 tablespoon water in a mixing bowl until smooth; set the sauce aside.

Butterfly the 250 g chicken breast on a cutting board, then slice it fully into thin pieces.

Coat the sliced chicken with 1 teaspoon peri peri seasoning and about 1 1/2 tablespoons peri peri marinade.

Fry the seasoned chicken in a frying pan over medium-high heat for 3 to 4 minutes per side, until fully cooked and the center reaches 75°C / 165°F.

Transfer the cooked chicken to the cutting board, then dice it into bite-sized pieces.

Spray the same frying pan with cooking oil spray if needed, then soften the diced onion and red bell pepper for 3 to 5 minutes.

Return the diced chicken to the frying pan, then stir in the light cream cheese, remaining 1 1/2 tablespoons peri peri marinade, and chicken stock cube.

Add a small splash of boiling water if the filling is too thick, then stir until the cream cheese forms a creamy coating.

Divide the chicken filling between the 2 flatbreads, placing it on one half of each flatbread.

Sprinkle 15 g shredded mozzarella over the filling on each flatbread, then fold each flatbread in half.

Air fry the folded flatbreads at 190°C / 375°F for 3 to 5 minutes, until the outside is crisp and the mozzarella has melted.

Open each hot folded flatbread slightly, then drizzle the prepared peri mayo sauce over the filling before serving.