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Shredded Chicken Taco Flatbread

Shredded Chicken Taco Flatbread

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.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 1
Calories: 490kcal


  • 1 Flatout Flatbread
  • 3 tablespoon whipped cream cheese
  • ¼ cup refried beans
  • ¼ cup leftover shredded chicken
  • ¼ cup pepper jack cheese shredded
  • 3 tablespoon diced tomatoes
  • 1 tablespoon cilantro
  • ¼ cup lettuce shredded
  • 2 tablespoon sliced olives
  • 1 tablespoon sour cream


  • 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.


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.


Calories: 490kcal | Carbohydrates: 34g | Protein: 19g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 1125mg | Potassium: 193mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1082IU | Vitamin C: 4mg | Calcium: 335mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!