Thai Chicken Flatbreads

These Thai Chicken Flatbreads are a fun and colorful appetizer or main course!  They get topped with a tasty peanut sauce for extra flavor.

5 from 4 votes

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Calories: 432 kcal

Ingredients

For the Peanut Sauce

2 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 1 tsp minced ¼ cup ½ tsp ½ tsp

For the Flatbreads

1 Tbsp ½ tsp ½ tsp 16 oz. boneless skinless chicken cutlets 4 cups shredded cabbage see note 1½ cups ~5 large carrots 1 thinly sliced 1 cup edamame cooked and shelled ½ cup ½ cup ½ cup honey-roasted peanuts 6 naan flatbreads 2 cups

Instructions

For the Peanut Sauce

Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic; whisk until well combined.

Add the peanut butter, salt and red pepper flakes; whisk until smooth. Set sauce aside.

For the Flatbreads

Preheat oven to 400°F.

Using a large skillet, add vegetable oil and place over medium-high heat.

Sprinkle salt and pepper evenly on top of chicken cutlets. Once skillet is hot, add chicken and cook 3-4 minutes per side, or until fully cooked.

Remove chicken from skillet and let rest for 5 minutes. Slice chicken into thin strips and set aside.

Using a large bowl, add cabbage, carrots, bell pepper, edamame, cilantro, green onions and peanuts; toss until well combined.

Place flatbreads on 2 baking sheets. Top each with mozzarella and cooked chicken. Bake for 10-12 minutes or until cheese has melted.

Remove from oven, top with shredded cabbage and drizzle sauce on top of each flatbread. (Note: You can also toss the cabbage with peanut sauce before placing on top of flatbreads.)

Notes

If you don’t want to cook all 6 flatbreads at once, you can store sauce and cabbage mixture in refrigerator in separate containers until needed. I like to use a mix of red and green cabbage for these flatbreads. To make these flatbreads even easier, just grab a bag of coleslaw mix (i.e. no dressing) instead of cabbage.