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California Chicken Flatbread

30 Mins


1/2 Pack Martin’s 12 Sliced Potato Rolls (6 rolls)

2 Tablespoons Olive Oil

1/2 Cup Shredded Monterey Jack Cheese

1 Boneless Skinless Chicken Breast, pounded to ½ inch thickness

Salt and Pepper, to taste

2-3 Slices Cooked Bacon, chopped

1/2 Avocado, diced

1/2 Red Pepper, diced

1/4 Cup Packed Cilantro Leaves, roughly chopped

1/2 Teaspoon Crushed Red Pepper Flakes

1/4 Cup Ranch Dressing

1 Teaspoon Chipotle Seasoning

Serves: 4-6


Step 1

Preheat oven to 350 degrees.

Step 2

Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.

Step 3

Cut one sheet of 12 Sliced Potato Rolls (6 rolls) in half horizontally. Transfer both halves, cut-side-up to a prepared baking sheet. Brush with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Bake for 10-12 minutes until cheese is completely melted.

Step 4

Meanwhile, whisk together ranch dressing and chipotle seasoning.

Step 5

When flatbread is finished baking, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

Recipe adapted from: