GREGGS has shaken up its menu with the addition of three new “healthier” options to the menu.

Greggs fans will soon have the choice of a chicken shawarma flatbread, a vegan tandoori, or a Mexican chicken flatbread.

Greggs has added three new flatbreads to their summer menu

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Greggs has added three new flatbreads to their summer menuCredit: Greggs

The Mexican chicken flatbread is available in all stores now and the vegan and chicken shawarma options will be in selected shops from Thursday, May 25.

The Mexican flatbread is made with Mexican-style chicken and chipotle sauce, with fresh salad leaves, mixed peppers and chipotle chilli mayonnaise (325 calories).

The vegan tandoori chicken-free option includes tandoori chicken-free pieces, cucumber, salad, vegan tandoori mayonnaise and mango chutney (363 calories)

The chicken shawarma flatbread consists of shawarma-style chicken, sliced cucumber, and fresh salad leaves, with a dollop of mayonnaise (383 calories).

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All of the flatbreads are priced from £3.25 depending on store location.

The flatbreads are not what the bakery chain is known for, but could provide a welcome addition for customers seeking greener options.

The bakery chain has also recently announced plans to open a 24-hour drive-thru service.

There are currently 17 drive-thru locations across the country and it’s planning to open a further eight to ten of them this year.

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Branches are also popping up inside other stores such as Primark and Tesco.

Primark launched Tasty by Greggs concessions in both Birmingham and Oxford Street East in 2022.

In March this year, the Newcastle Primark also got its very own bakery.

Primark shoppers in both Liverpool and Leeds will also soon see concessions popping up in their local stores.

While 28 Tesco scores across the UK now have Greggs cafes.

Greggs currently has more than 2,630 shops across the country and recently announced its sales had surged by nearly a fifth over the last year.

In other flatbread news, McDonald’s slashed the price of its Cheesy Bacon flatbread by up to 65% in April.

This post first appeared on thesun.co.uk

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