Shredded Chicken Taco Flatbread
Welcome to taco week! All week long if you search by the hashtag #tacoweek you’ll find a wide-variety of taco inspired recipes. Since I love tacos and Mexican food in general I knew I had to participate. I’m going to share some non-traditional style taco recipes this week and one that is semi-traditional. Today, I’m sharing a flatbread recipe. Wait, what? I’m sure your asking yourself “how is that taco like…” well because I’ve turned all my favorite taco ingredients into a flatbread.
I love turning leftovers into an entirely new meal. What’s not to love about having food already cooked, and simply waiting for you to eat it in your refrigerator. So when I have leftovers whether purposefully done (like I did for this recipe) or just laying around I like to get creative. I love making flatbreads. I feel like I can always have an easy go-to lunch when I have flatbreads on hand. So when I had leftover shredded chicken for taco’s in the refrigerator, I knew I wanted to make a Shredded Chicken Taco Flatbread.
For this flatbread, I used Cabot Pepper Jack cheese. It gave the flatbread a nice zippy taste and worked perfectly with the other flavors of the flatbread. Whenever I make flatbreads I always make sure I reheat all the leftovers before I bake the flatbread. Sometimes I find that if I don’t do this that my flatbread looks hot and bubbly but it’s really still cold in one of the many layers. I also love using hot items and then topping with cold crisp items like freshly diced tomatoes, shredded lettuce and a drizzle of cold sour cream. If you don’t have sour cream on hand definitely try using Greek yogurt. You will never know the difference.
Katie Original Recipe
Ingredients
- 1 Flatout Flatbread
- 3 tbsp whipped cream cheese
- 1/4 cup refried beans
- 1/4 cup (leftover) shredded chicken
- 1/4 cup pepper jack cheese, shredded
- 3 tbsp diced tomatoes
- 1 tbsp cilantro
- 1/4 cup lettuce, shredded
- 2 tbsp sliced olives
- 1 tbsp sour cream
Directions
- Pre-heat the oven to 400 degrees Fahrenheit. Once the oven is preheated then pre-bake the flatbread for 2 minutes.
- Once the flatbread is pre baked then layer on the cream cheese, followed by refried beans, shredded chicken, and pepper jack cheese. Bake the flatbread for 7 minutes. Then top with diced tomatoes, cilantro, shredded lettuce, sliced olives, and sour cream. Serve immediately.
Notes
To ensure the flatbread is piping hot I always pre-cook my leftovers before applying to the flatbread. Make sure you prep the tomatoes, lettuce, etc while the flatbread is baking in the oven.
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Taco week = BEST WEEK EVER!
I could not agree more!
I am now craving this delicious-looking Flatbread and it’s not even 9 am! I love the idea of drizzling with Greek yogurt instead of sour cream…I always have it on hand.
Thanks Candace! I’m all for making flatbreads!!!