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.
Servings 4
Calories 626kcal
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.
Video
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: 1g | Calories: 626kcal | Carbohydrates: 52g | Protein: 28g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Cholesterol: 59mg | Sodium: 833mg | Fiber: 6g | Sugar: 4g