Chicken Flatbread Sandwich Recipe with Leftover Chicken
Warm toasted naan flatbreads with red pepper hummus, leftover chicken, and sauteed red bell pepper. These easy toasted flatbreads with simple delicious toppings make perfect chicken flatbread sandwiches 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.
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