This Chipotle Chicken Flatbread starts with soft, warmed naan with melty pepper-jack cheese and rotisserie chicken. Once out of the oven, we top it with some iceberg lettuce, cherry tomatoes, and ripe, creamy avocados. A sprinkling of crispy bacon and drizzle of the most addicting chipotle- ranch dressing and you’re in dinner heaven!
Chipotle Chicken Flatbread
My family loves to order the California Club Pizza at California Pizza Kitchen® . It’s unique, fresh, and tasty. Pizza crust gets topped with bacon, chicken, and mozzarella and baked. Out of the oven, it’s topped with a salad complete with tomatoes, avocado, and lots of lettuce. Finally, everything gets drizzled with a lemon-pepper mayo.
My Chipotle Chicken Flatbread is inspired by that pizza but simplified a bit. Instead of making pizza dough from scratch, we’re relying on one of my favorite go-tos — naan! It’s so flavorful and the perfect easy pizza crust stand-in — no work on your end besides picking it up from the store!
Instead of mozzarella, we use pepper-jack (although, either work — we just prefer pepper-jack with the chipotle ranch) and instead of a lemon-pepper mayo, we’ve got one of my favorite sauces — this Chipotle-Ranch Dip.
Quick Tip
This isn’t the first time we’ve topped a baked pizza with salad — it’s seriously crave-worthy! This Ceasar Salad Pizza is another salad-pizza combo we love!
Naan
As mentioned above, I love using naan as a pizza base. Stonefire® Naan is our personal favorite (not sponsored), but any naan will work. Different flatbreads or pita will also work; just make sure that whatever you are using has some thickness so it doesn’t get too crispy in the oven. For thinner flatbreads, you’ll want to watch the bake time carefully — it may not need as long.
I love getting a big (6-count) package of naan and using a couple for these Chipotle Chicken Flatbreads and then in some other pizzas or meals throughout the week. Here are some of our favorites that demonstrate just how versatile naan is:
- Pesto Pizza with sweet corn
- Margherita Pizza with fresh basil
- Flatbread Pizza with chicken and sweet bell peppers
- Ground Beef Naan Tacos with a creamy raita sauce
- Vegetable Masala vegetarian Tikka Masala recipe
Chipotle Chicken Flatbread Shortcuts
- Naan. This is a huge shortcut — no need for preparing pizza dough or the mess of rolling out prepared pizza dough!
- Rotisserie chicken. Pre-cooked and seasoned chicken is a total time saver on its own, but to save even more time on the chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — a lot of grocery stores sell this conveniently prepared chicken! Alternatively, use some leftover grilled chicken.
- Iceberg lettuce. A lot of stores sell shredded iceberg lettuce which really saves time. Use the leftovers in these Rotisserie Chicken Tacos!
- Microwave bacon. This does save a couple of minutes and you’ll avoid some mess. If both of those sound good to you, I recommend using pre-cooked bacon that you just need to reheat in the microwave. Or, save some leftover bacon from a breakfast meal one day and add leftovers along with the chicken to warm it through for these Chipotle Chicken Flatbreads!
Let’s Talk Chipotle Ranch
This sauce is one of our favorites; I love it on tacos, as a sandwich spread, as a veggie and/or wings dip, on salads, and especially love it on these Chipotle Chicken Flatbreads!
- This recipe makes a good amount of sauce because I find there are always more ways I want to use it. As written, the batch is a lot more than you’ll need for topping these flatbreads, so feel free to scale down the amount if you aren’t certain you’ll use it in other recipes.
- Use good quality ingredients. The ones I feel make the biggest difference are Hellmanns/Best Foods® mayo and Hidden Valley® ranch seasoning mix (neither brand sponsors the site).
- I’ve used both lite (low-fat) and full-fat sour cream in this dip and didn’t notice much of a difference in flavor or creaminess — either works great.
- Make sure to use a dry ranch seasoning mix; prepared ranch dressing doesn’t work in this recipe– only the packet. Ignore the instructions for preparation on the packet, since we aren’t following those for this recipe.
- You can find canned Chipotle Peppers in Adobo Sauce in the Latin aisle of most grocery stores. The heat is in the sauce, so control the spice by adding less or more chipotles to personal preference. Check out a nifty way to save and store leftover chipotles in this Chicken Tinga Tacos post.
- This sauce is thick and continues to thicken as it stands. If you’d like to thin it a bit, either toss it with the lettuce before adding to the Chipotle Chicken Flatbreads or thin it with water and re-blend until it reaches desired consistency.
Chipotle Chicken Flatbread Recipe Tips
- Fresh avocado. The avocado lends an amazing creamy texture to this recipe. Only use perfectly ripe avocados– they make a big difference. You can tell an avocado is ripe if it yields to firm gentle pressure (feels slightly soft, but not mushy).
- Enjoy immediately. This is one of those recipes you want to eat as soon as it’s ready! The longer it sits, the more the heat will wilt down the salad.
- Scale recipe up or down. As written, the recipe makes two nicely loaded Chipotle Chicken Flatbreads. If you’d like more, this recipe easily scales up. On the other hand, you can make just one flatbread by dividing all the ingredients in half.
More recipes that use rotisserie chicken
- Chicken Pot Pie Pasta with orzo pasta
- Chicken Melts on French bread
- Chipotle Chicken Salad with a chipotle vinaigrette
- Creamy Chicken Noodle Soup with spaghetti noodles
- Chicken Shawarma Wraps with a quick cucumber-yogurt sauce
Chipotle Chicken Flatbread
Equipment
- Blender or food processor
- Sheet pan lined
Ingredients
Flatbread
- 1 (8.8-ounces) package naan bread
- 1 teaspoon olive oil
- 2/3 cup freshly grated pepper jack cheese
- 3/4 cup chopped rotisserie chicken or leftover turkey
- 2 cups finely chopped iceberg lettuce
- 1/2 cup halved cherry tomatoes
- 1 small avocado thinly sliced
- 2 strips bacon cooked and chopped
Chipotle Ranch Dressing
- 1/2 cup mayo
- 1/2 cup sour cream
- 1-1/2 tablespoons ranch seasoning mix dry
- 1 tablespoon sliced green onions
- 1 lime
- 1/8 teaspoon dried minced garlic or 1/2 teaspoon fresh minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 chipotle peppers in adobo sauce see note 2
Instructions
- Juice lime with a citrus juicer to get 1/2 tablespoon juice. Combine all of the ingredients, including lime juice, in a blender or food processor. Blend until completely smooth. Taste dressing and adjust, adding more seasonings or increasing the chipotle peppers to heat preference. You may even want additional lime juice for a tangier sauce (see note 3).
- Preheat oven to 400℉. Line a sheet pan with parchment paper or a silicone baking sheet. Brush or drizzle 1/2 teaspoon olive oil over each naan and lightly sprinkle on some salt, about 1/8 teaspoon per naan. Place the prepared naan on lined sheet pan.
- In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate and dab off the excess grease. Crumble or chop and set aside. Alternatively, use pre-cooked bacon.
- Evenly top the naan with cheese and chicken. Bake for 6 minutes. Let cool about 3–4 minutes then slice into pieces before adding toppings.
- While it's baking, prepare the toppings—slice lettuce, halve or quarter tomatoes, thinly slice avocado. Top each flatbread with about 1 cup shredded iceberg lettuce and then divide the other toppings tomato, avocado, and crumbled bacon evenly among the 2 flatbreads.
- Drizzle the dressing on the flatbreads. There will be quite a bit of dressing leftover (see note 1).
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks yummy!
Thank you!
Looks delicious 😋😋
Thank you!
I absolutely love using naan to make flatbreads! This looks awesome with that avocado!