Chipotle Chicken Flatbread

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Chipotle Chicken Flatbread is warm naan stacked with rotisserie chicken, pepper-jack cheese, crisp lettuce, cherry tomatoes, avocado, and bacon, and covered in irresistible chipotle-ranch dressing.

Prep Time25

Cook Time10

Total Time35

Course: Dinner, Lunch

Cuisine: American, Healthy

Keyword: Chipotle Chicken Flatbread

Servings: flatbreads

Author: Chelsea Lords

Cost: $10.75

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

US - Metric

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

Notes

Note 1: This recipe makes a lot of Chipotle Ranch, feel free to scale down the amount if you aren't looking for leftovers.

Note 2: I start with 1 tablespoon of peppers and surrounding sauce, or about 1 small pepper. Then add more depending on spice preference!

Note 3: Store leftover dressing in the fridge for up to a week; enjoy leftovers as a veggie dip or serve with wings. Almost any flavor of chicken wings pairs nicely with this dip. You can also drizzle it on salads, tacos, sandwiches, or burrito bowls. The sky is the limit!

Nutrition