This easy chicken flatbread sandwich recipe is a great way to use cooked leftover chicken (or leftover grilled chicken) to create the perfect satisfying snack or lunch. Heck, why not? Even dinner!
These yummy flatbreads are so darn easy to put together, and they’re seriously ready in a flash. The only long step here is the quick sauté on the bell pepper and that only sets you back about 7 or 8 minutes…
Oftentimes I’ll throw some chicken breasts on the stove top or the outdoor grill and serve ’em with rice and a veggie for a quick and healthy meal. When I do, sometimes I’ll make one or two extra pieces to use the next day in easy recipes like this.
I’ll slice up the leftover/extra chicken for a salad, lunch, or anything easy and tasty the next day. These dressed up toasted naan flatbread chicken sandwhiches make perfect little vessels for leftover chicken.
I use already packaged Stonefire naan flatbreads that I can easily cut in half, toast, and make ready for toppings in an instant. Here’s how to put it together…
Thinly Slice LEftover Chicken Breast for the flatbread sandwich
With a good sharp knife, cut your chicken breast into nice thin strips you can lay out on the naan flatbread. I cut them thin so that when I pick up my flatbread, I have a nice layer of hummus, greens, peppers and chicken. I can just bite through all of it with ease. For this reason, I prefer slices instead of cubes.
If you need a quick and easy recipe for grilled chicken, try this easy soy sauce grilled chicken!
Slice and Sauté a Bell Pepper for a tasty topping
Slice up a colorful bell pepper of your choice and sauté in a wide pan with olive oil, salt and pepper.
Toss them about and cook them until slightly caramelized and browned a bit, about 7 to 8 minutes.
Toast The Naan Flatbread for the sandwich
While the bell peppers finish up in the pan, head over to the toaster and toast your flatbreads.
Spread Hummus on the toasted naan flatbreads
Once the peppers are finished, grab a platter and lay out your flatbreads. Grab a spatchula and smear them all with a generous layer of hummus. I used roasted red pepper hummus which goes really nice with the pan peppers we’ll add next. You can certainly use classic hummus, garlic hummus, etc…. They’re all delicious with a little chicken and a little warm bread!
Add Your Chicken Breast
Layer on your sliced chicken breast right over the hummus. If desired, you can gently warm up your sliced chicken breasts in the same pan with the finished\ peppers. I would recommend doing on super low heat so the already cooked chicken doesn’t dry out.
Add Some Greens
Sprinkle some fresh greens over your chicken for a little something green. I just grabbed some from a green mix that had baby spinach and baby kale. I usually use Organic Girl Super Greens.
Add Sautéed Bell Pepper
Now place the pan peppers right on top! You’ve got a little bit of everything now! A little sauce, a little meat, some greens, and some color!
l like to finish mine off by sprinkling with a little parmesan or maybe putting a little crumbly white cheese over the top…
You can either roll these up and eat these like a taco, or place another piece toasted flatbread on top to cover, like a traditional sandwich. Just cut into quarters and serve.
I personally like to present them open-faced to show off all the pretty colors and the toppings.
And yes, you guessed it, I’ll hit it with my super-favorite-finisher-upper: Chipotle Tabasco! It’s soooooo good with the chicken! I’ll just pick it up with my hands and sink my teeth right in. And yea…..It’s as good as gone…
Serve Chicken & Hummus Flatbreads As:
- A yummy snack or lunch
- An appetizer or hors d’oeuvre (just cut into quarters like a pizza!)
- An entree for dinner! Cut into halves and serve on a plate with your favorite soup or salad.
Chicken Flatbread Sandwich Recipe with Leftover Chicken
Ingredients
- 1 container Hummus - Or your favorite flavor
- 1 Bell Pepper - sliced into strips
- 4 Naan Flatbreads - I used Stone Fire brand flatbreads
- 1 Leftover Chicken Breast - cooked and thinly sliced
- 1 cup Fresh Spinach - or Leafy Greens Mix
- Coarse Salt & Ground Pepper
- 1 tsp Olive oil
- Cheese Crumbles - for topping
Instructions
- Slice your cooked chicken breast into thin slices and set aside.
- Slice your bell pepper into long strips and then cut them in half. In a wide pan, drizzle a little olive oil and let it heat a moment. When the oil is rippling and glossy, toss in your bell peppers. Hit them with a little salt and pepper and sautee on medium/high heat until tender and lightly carmelized/browned. About 7 or 8 minutes. While the peppers cook, toast your flatbreads in the toaster and set aside.
- If desired, bring the heat down to low now, and add thinly sliced chicken breast to the pan to heat through for a minute or so.
- Assemble the flatbreads by smearing a heaping spoonful of hummus on each one. Next, add a few slices of chicken breast to each naan. Over the chicken, add some leafy greens such as baby kale or spinach.
- Lastly, add the sauteed peppers and sprinkle everything with a little ground parmesan, or crumbly white cheese.
This looked super yummy! I think I figured out what to make for dinner tonight. ?
Yes! Yummmm!