Chef Jamie’s Chicken & Avocado Flatbread
Chicken & Avocado Flatbread
Ranch dressing 1/2 cup
Cajun Seasoning 1 teaspoon
Chicken Breast, thin sliced 2
Kosher Saltas needed
Black Pepper as needed
Cooked Bacon, chopped 2 – 3 slices
Avocado, sliced or diced 1
Red Pepper, diced 1/2 cup
Red Onion, chopped small 1/4 cup
Fresh Mint, chopped fine 6 leaves
Pita Breads 2
Olive Oil 3 tablespoon
Shredded mozzarella cheese 1/2 cup
Heat a large non stick skillet pan with 1 tablespoon of oil over a medium heat, swirl it around. Season chicken with salt and pepper, cook in a pan or skillet on the stove over medium-high heat for about 3 – 4 minutes each side, until the chicken is no longer pink. Dice chicken and set aside.
Mix together the ranch dressing and cajun together and set aside.
In the same pan, heat 1 more tablespoon of oil and cook the red pepper and red onions with a
touch of salt and pepper and cook until soft and start to brown around the edges. Set aside
with the chicken.
Splash a little water into the pan and wipe out anything stuck to the bottom. Place back on the stove over a medium heat and drizzle 1 teaspoon of oil. Swirl the pita bread in the pan and allow to brown, about 1-2 minutes. Flip over and sprinkle half the cheese and chicken, red pepper, onion mixture and top with a little fresh mint. Cover, and allow to cook for 1-2 minutes, until the pita is browned and the cheese is melted. Transfer to a cutting board and repeat to cook the other flatbread.