Chicken Club Flatbread with Chipotle Ranch
Loaded with chicken, bacon, cheese, and tomatoes. Topped with fresh avocados and cilantro and drizzled with a chipotle ranch sauce.
Ingredients
- 2 flatbread or naan
- 2 cups shredded mozzarella cheese
- 2 cloves garlic diced
- 2 cups cooked chicken, diced
- 6 slices cooked bacon chopped
- 1 avocado diced
- 1 tomato diced
- 1 tablespoon packed cilantro leaves roughly chopped
Chipotle Ranch
- 1 cup ranch dressing
- 1/2 teaspoon chipotle powder, you can add in another 1/2 teaspoon if you prefer.
Instructions
- Preheat oven to 375 degrees.
- Spread cheese over the flatbreads. Top with garlic, chicken, tomatoes, and bacon. Place on a baking sheet and bake for 15-18 minutes until cheese is completely melted.
- While flatbread is baking, mix up the chipotle ranch sauce. When flatbread is finished baking, top with avocado, then drizzle with chipotle ranch dressing and cilantro and serve immediately
Notes
I put the chipotle ranch in a sandwich baggie and just cut a tiny corner off to squeeze it out then drizzle over flatbread.
Throw these flatbreads on the grill for a delicious smoky flavor.
Chicken: You can saute or grill 4 chicken tenders seasoned with salt and pepper then dice them up for this flatbread.
Ranch Dressing: I like to make ranch dressing made form the pkg, it’s a thicker dressing for drizzling.
Nutrition
Serving: 1gCalories: 626kcalCarbohydrates: 52gProtein: 28gFat: 34gSaturated Fat: 9gPolyunsaturate
