1-2fullchipotle peppers in adobo sauce ,NOT the entire can
Start 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.
Combine 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!
The quantities of flatbread ingredients are a general guideline. Add more or less of your favorite fixings depending on your personal preference :)