Thai Chicken Flatbreads

A delicious flatbread recipe that is smothered in a tasty Asian peanut sauce, loaded with tender chicken, and topped with Monterey Jack cheese, crunchy carrots, scallions and peanuts.

Let’s talk about that Sriracha Mayo drizzle! I could literally eat ANYTHING that has sriracha mayo!

This #wrecipe is great for lunch, dinner or an appetizer.

Thai Chicken Flatbreads

A delicious flatbread recipe that is smothered in a tasty Asian peanut sauce, loaded with tender chicken, and topped with Monterey Jack cheese, crunchy carrots, scallions and peanuts.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Servings: 4

Course: Main Course

Ingredients Method

Ingredients

  

• 4 Naan Flatbreads
• 1/2 cup full fat coconut milk
• 1/4 cup creamy peanut butter (or Tahini)
• 1 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1 tsp sriracha
• 1 tbsp brown sugar
• 1 tsp fresh grated ginger
• 3 cups shredded chicken
• 1/2 cup matchstick cut carrots
• 1 cup monterey jack cheese, finely shredded and divided
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 1/3 cup chopped peanuts (optional)

Sriracha Mayo

• 1/2-1 tbsp Sriracha (per taste)
• 1/2 cup Mayonnaise

Method

 

1. Preheat oven to broil.

   Arrange flatbreads on baking sheet, bottom side up. Broil until lightly toasted. Remove from oven and flip over. Broil again until lightly toasted. Remove from oven.

   Combine coconut milk and next ingredients (through ginger) in a bowl.

   Remove crust on parchment from oven. Spread coconut milk mixture evenly divided onto the crusts, leaving a ½-inch border.

   Top with chicken, carrots, and cheese. Place in oven and broil until cheese is melted.

   Remove from oven. Top with cilantro leaves, chopped peanuts and scallions.

   Drizzle with sriracha mayo, if desired. Enjoy!