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
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!)