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
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.
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.)
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.