This Chipotle Chicken Flatbread starts with soft warmed naan with melty pepper-jack cheese and rotisserie chicken. Once out of the oven, we top it with some iceberg lettuce, cherry tomatoes, and ripe, creamy avocados. A sprinkling of crispy bacon and drizzle of the most addicting chipotl- ranch dressing and you're in dinner heaven!
PREP: Preheat the oven to 400 degrees F. Start by preparing the chipotle-ranch dressing; instructions are below under header "dressing". Once prepared, place it in the fridge until ready to use. Give it a quick stir before drizzling over flatbreads.
NAAN: Brush or drizzle 1/2 teaspoon olive oil over each naan and lightly sprinkle on some salt (about 1/8 teaspoon per naan). Add to a large parchment paper-lined sheet pan. (Or line with a Silpat; avoid foil or wax paper). We line the pan to avoid an overly crisp bottom on the naan)
BACON: 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 or chop and set aside. Alternatively, use pre-cooked bacon.
CHICKEN and CHEESE: Add 1/3 cup freshly grated cheese to each naan and top with chicken (divide evenly between the 2). Bake for 6 minutes. Let slightly cool, about 3-4 minutes then slice into pizza pieces before adding toppings.
TOPPINGS: While it's baking, prepare the toppings -- slice lettuce, halve or quarter tomatoes, thinly slice avocado. Toss avocado with lemon juice if desired. Top each flatbread with about 1 cup shredded iceberg lettuce and then divide the other toppings tomato, avocado, and crumbled bacon evenly among the 2 flatbreads.
DRESS AND ENJOY: Drizzle the dressing (to taste) on the flatbreads We like a lot, but there will be quite a bit leftover (See Note 1).
Dressing
BLEND: Combine all of the ingredients in a high-powered blender or food processor. Season to taste with salt and pepper. (I add 1/4 teaspoon of each.) Blend until completely smooth.
ADJUST/STORAGE: Taste dip and adjust, adding more seasonings to taste preference or increasing the chipotle peppers to heat preference. You may even want additional lime juice for a tangier sauce. Store leftovers in the fridge for up to a week; enjoy leftovers as a veggie dip with celery sticks, bell pepper sticks, carrot sticks, cucumber sticks, and snap peas-- or serve with wings. Almost any flavor of chicken wings pairs nicely with this dip -- especially a sweeter wing (so you'll get sweet and spicy!) Use as a sandwich spread, drizzle on salads, tacos, or burrito bowls. Use as a dip for sweet potato fries. The sky is the limit!
Video
Notes
Note1: Sauce: This recipe makes a lot of Chipotle Ranch (more than you'll use on 2 flatbreads) because I find there are always more ways I want to use it. That said, if you aren't certain you want more of it, feel free to scale down the amount.Note 2: Chipotle peppers: I start with 1 tablespoon of peppers and surrounding sauce (which is usually 1 small pepper). Then add more depending on spice preference!