Chef Jamie’s Chicken & Avocado Flatbread

Chicken & Avocado Flatbread

serves 2

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.

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