Chicken Flatbread with Bean Sprouts


4 servings

4 flatbreads
1 chicken breast, boneless skinless, cooked
2 tbsp pesto
Bean sprouts

For the sauce:

3 tbsp plain yogurt
2 tbsp light mayonnaise
ground black pepper
1/4 tsp cayenne pepper
1/2 tsp coriander
1/4 tsp red pepper
1 garlic, cutted 


1. Preheat your oven to 220C(428F) 

2. Place the cooked chicken breast to a oiled baking sheet. Brush top with pesto sauce. Bake in oven for about 10 minutes. Remove from oven Let sit for 10 minutes. Cut into strips. Set aside

3. Make the sauce: In a medium mixing bowl, stir together the ingredients for the sauce until combined. Place in refrigerator to set.

4. Place the flatbreads on a baking sheet. Spread both sides of each flatbread with 1 tbsp of the sauce. Top with chicken strips and bean sprouts. Place the top of the bread. Toast in preheated oven for about 8 to 10 minutes.

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