Home > Dinner > Chicken Chipotle Avocado Flatbread Chicken Chipotle Avocado Flatbread November 20, 2016 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A delicious flatbread piled with chipotle-ranch covered lettuce, rotisserie chicken (or leftover turkey breast), tomato, avocado, and bacon! This flatbread is pretty much a fun and crazy delicious way to serve a salad. At the restaurant I worked at one of my favorite (and one of the most popular) salads was served on a pita flatbread. Basically they would lightly toast the flatbread and then pile it high with dressed lettuce. On top of that they would lay on some steak, cucumbers, olives, and tomatoes. Then drizzle some more dressing over top everything else. So I got the idea for this very salad covered flatbread from that. 🙂 I used store-bough Naan bread (just because that’s my favorite), but you can use pitas or another type of flatbread. Homemade or store-bought is up to you! Spread on some cheese (I used spreadable pepper-jack cheese, but pick your fave). Then pile it high with iceberg lettuce, chopped roma or cherry tomatoes, some chopped/sliced avocado, chopped rotisserie chicken (or turkey!), and some cooked crumbled bacon. After that drizzle on some of the most addictively amazing chipotle ranch dressing and this flatbread is ready to be devoured. ❤ The “dressing” is actually the very chipotle ranch dip I shared a little bit ago. I’ve been eating that dip with EVERYTHING and making it so often I thought why not add it to a salad/flatbread too?! 🙂 For the dressing you’ll need some dry Hidden Valley Ranch Dip Mix (I use 1 and 1/2 tablespoons). It makes this dressing a cinch to throw together and saves you on measuring/buying a whole bunch of seasonings. There is also chipotle peppers in this so make sure to add slowly until you reach the heat that you like. (Note that it does get hotter after sitting and being stored!) We think the dressing is perfect with 2 full chipotle peppers! More Easy Recipes: The Best Fruit Salad The BEST Chicken Tacos Candied Pecan Berry Salad For more delicious recipes, follow along on Pinterest, Instagram, Facebook, and YouTube ? FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Chipotle Avocado Flatbread 0 from 0 votes - Review this recipe A delicious flatbread piled with chipotle-ranch covered lettuce, rotisserie chicken (or leftover turkey breast), tomato, avocado, and bacon! SAVE TO RECIPE BOX Print Recipe Chicken Chipotle Avocado Flatbread 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious flatbread piled with chipotle-ranch covered lettuce, rotisserie chicken (or leftover turkey breast), tomato, avocado, and bacon! Course Dinner, lunch Cuisine American Keyword avocado flatbread Prep Time 15 minutes Total Time 15 minutes Servings 2 flatbreads Author Chelsea IngredientsFlatbread2 large pitas, or flatbreads, or Naan bread (We LOVE Stonefire Naan)1/2 cup freshly grated pepperjack cheese, optional2 cups iceberg lettuce, finely chopped1/2 cup cherry tomates, halved1 small avocado, thinly sliced or chopped1 teaspoon lime juice3/4 cup rotisserie chicken OR leftover turkey, shredded/chopped4 strips centercut bacon, cooked and choppedChipotle Ranch Dressing1/2 cup regular mayo (substitutes not recommended)1/2 cup sour cream, fat free works great here!1 and 1/2 tablespoons Hidden Valley Ranch Dips mix, dry (not prepared)1 tablespoon packed fresh green onions1/2 tablespoon fresh lime juice1/8 teaspoon dried minced garlic, or 1/2 teaspoon fresh minced garlicSea salt and freshly cracked pepper, to taste1-2 full chipotle peppers in adobo sauce , NOT the entire can InstructionsFlatbreadStart by lightly toast the naan bread. Preheat the oven to 425 degrees F. Brush 1-2 teaspoons olive oil over the flatbread and lightly sprinkle on some salt. Place on the rack (not on a tray) for 2-4 minutes or until lightly toasted. Watch carefully to avoid burning. Add freshly grated pepperjack cheese (optional) to the flatbreads right out of the oven and allow to slightly melt while preparing everything else.Top each flatbread with about 1 cup shredded iceberg lettuce and then divide the other toppings -- tomato, avocado (tossed with lime juice), and rotisserie chicken (or turkey) evenly among the 2 flatbreads.In a skillet over medium heat, cook the bacon until crisp. Remove on to a paper towel lined plate and dab off the excess grease. Crumble and top the flatbreads.Add the dressing (to taste) to the flatbreads (dressing instructions below). Slice and enjoy.DressingCombine all of the ingredients in a blender or food processor. Blend until completely smooth.Taste and adjust -- adding more seasonings to taste preference or increasing the chipotle peppers to heat preference. Drizzle over flatbreads and save any leftovers in the fridge for up to 1 week! Recipe NotesThe quantities of flatbread ingredients are a general guideline. Add more or less of your favorite fixings depending on your personal preference 🙂 DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.