Thai Chicken Flatbread


  • Cali’flour Foods Flatbread 
  • 1 tablespoon Olive Oil 
  • 1 large chicken breast half 
  • 2 cups shredded mozzarella 
  • 2 scallions, chopped 
  • ½ cup white bean sprouts 
  • ¼ cup carrots, shredded 
  • 1 tablespoons roasted peanuts, chopped 
  • 1 tablespoons cilantro, chopped 

For Peanut Sauce: 

  • ½ cup peanut butter 
  • 2 teaspoons red wine vinegar 
  • 1 teaspoon ginger, minced 
  • 2 teaspoons garlic, minced 
  • 2 teaspoons soy sauce 
  • 1 teaspoon chili sauce 
  • 2 tablespoons water 
  • Salt to taste 

thai chicken flatbread


Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping. 


*Make Chicken.* 

Lightly pound chicken breast to about ¼ inch thick. Drizzle with olive oil and season with salt and pepper. When grill is hot, add the chicken and cook until cooked through, about 3 minutes per side. Transfer to a cutting board and let sit for a few minutes. Dice chicken. 

*Make sauce* 

Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute. Use ¼ cup peanut sauce and mix with chicken. 

*Assemble flatbread* 

Cover flatbread with peanut sauce, levying a little left to drizzle at the end. Add half the cheese, then chicken, bean sprouts, carrots and scallions. Sprinkle the remaining cheese over the flatbread then top it with the chopped peanut

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