Go Back
+ servings
Shredded Chicken Taco Flatbread

Shredded Chicken Taco Flatbread

Shredded Chicken Taco Flatbread is the perfect way to use up the leftover taco fixings without feeling like you are eating tacos again.
Course Main Course
Cuisine American
Diet Low Salt
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 1
Calories 490kcal
Author Katie


  • 1 Oven


  • 1 Flatout Flatbread
  • 3 tablespoon whipped cream cheese
  • ¼ cup refried beans
  • ¼ cup leftover shredded chicken
  • ¼¼ 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.


  • Pre-Cook Leftovers - To ensure the flatbread is piping hot I always pre-cook my leftovers before applying to the flatbread.
  • Flatbread - Any flatbread brand will work.
  • Mise En Place - Make sure you prep the tomatoes, lettuce, etc while the flatbread is baking in the oven.
  • Make Additional - This recipe is very easy to duplicate if you need to make more then 1 flatbread.
  • Toppings - You can add other toppings other then what was mentioned like jalapenos, hot sauce, or even sliced black olives. 


Serving: 1g | 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