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Chipotle Chicken Flatbread

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!
Course Dinner, lunch, Main Course
Cuisine American, Healthy
Keyword Chipotle Chicken Flatbread
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 flatbreads
Calories 1676kcal
Author Chelsea
Cost $7.75



  • 1 8.8 ounces; 250g) package naan bread We like Stonefire Naan (Original)(2 breads in a package)
  • 2/3 cup (79g) freshly grated pepper jack cheese
  • 3/4 cup (88g) rotisserie chicken or leftover turkey, shredded/chopped
  • 2 cups (91g) iceberg lettuce, finely chopped
  • 1/2 cup (77g) cherry tomatoes, halved
  • 1 small avocado, thinly sliced or chopped
  • 1 teaspoon lemon juice, optional
  • 2 strips bacon, cooked and chopped

Chipotle Ranch Dressing -- Note 1

  • 1/2 cup (102g) mayonnaise recommended: Hellman's/Best Foods mayo
  • 1/2 cup (110g) sour cream, light works great!
  • 1 and 1/2 tablespoons (13g) dry Hidden Valley Ranch Dips mix, (don't prepare, we use it dry)
  • 1 tablespoon (3g) packed fresh green onions
  • 1/2 tablespoon fresh lime juice
  • 1/8 teaspoon dried minced garlic, or 1/2 teaspoon fresh minced garlic
  • Sea salt and freshly cracked pepper, to taste
  • 1-2 chipotle peppers in adobo sauce, NOT the entire can Note 2



  • 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).


  • 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!



Note 1: 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!


Serving: 1serving | Calories: 1676kcal | Carbohydrates: 84g | Protein: 62g | Fat: 122g | Saturated Fat: 39g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 3106mg | Potassium: 1193mg | Fiber: 13g | Sugar: 14g | Vitamin A: 3280IU | Vitamin C: 34mg | Calcium: 779mg | Iron: 3mg