So after having to switch up some food items because of B’s allergies I re-did my chicken flatbread recipe that I posted a few months ago. It turned out great, and I thought I would share!

Ingredients (Serves 2…one flatbread per person)

Two small flatbreads (I used the Stonefire naan from Target, but I also saw a version from Costco that I believe is completely soy-free)

Two boneless skinless chicken breasts chopped

Thai sweet chili sauce

Barbecue sauce (I used Sweet Baby Ray’s original barbecue sauce because it’s soy and onion free)

1 cup of mozzarella cheese

1/2 cup julianned cucumbers

1/2 cup shredded butter lettuce

2 tbs chopped cilantro

Sriracha sauce*

Directions:

Preheat oven to 450 degrees.

In a medium non-stick skillet cook the chopped chicken with 2 tbs of the barbecue sauce until cooked through. Spread about 1-2 tbs of the chili sauce on the flatbread. Top with the chicken, mozzarella, and drizzle with more barbecue sauce if preferred. Bake for 5-7 minutes (I baked them on a pizza stone, but you could also use a cookie sheet). Top with remaining ingredients, dividing them among the two flatbreads.

*Optional: Drizzle lightly with sriracha sauce (it’s spicy!)