Grilled Chicken Flatbread
A filling, high protein meal to keep in your back pocket.
By Ethan ChlebowskiPhotography by Ethan Chlebowski
Whenever I fire up the grill, I make sure to toss on extra chicken to use throughout the week in meals like this.
Check out our guide for juicy grilled chicken, but this recipe works with any cooked protein you have on hand.
Ethan Chlebowski
CREATOR
Ingredients
Core wrap components
- flatbreads14x10”
- grilled chicken1 breast180 g
- hummus2-3 spoonfuls40 g
Fresh additions
- feta, crumbleda handful20 g
- pickles, choppeda handful
- cherry tomatoes, choppeda handful
- onions, diceda sprinkle
White sauce
- low-fat sour creama spoonful1 part
- mayonnaisea spoonful1 part
- dried dill1/2 spoonful1/2 part
- black pepperto taste
Method
Step 1: Make the sauce & assemble ingredients
Mix together the sour cream, mayo, dill, and black pepper. Adjust to taste if needed.
Gather or prep remaining components.
Step 2: Toast the flatbread & warm the chicken
Toast the flatbread on a pan, griddle, or in the oven until it firms up and is crispy on the bottom — you’ll want it to hold up to the toppings.
Meanwhile, heat up the cooked chicken, and slice into thin strips.
Step 3: Assemble and serve
Spread a layer of hummus on top of the flatbread. Now top with an even spread of the chicken, feta, tomatoes, pickles, and onion. Drizzle the sauce overtop.
Slice the flatbread into pieces and enjoy.
FAQ
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