Pesto Chicken & Sun Dried Tomato Flatbread
Take the high-moisture, fibrous texture of SWAP Chicken and sear it with a hint of smoke before nesting it into a bed of artisanal Pesto Cream Cheese. The result is a vibrant, garden-inspired flatbread with a rugged BBQ finish.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course dinner, entree, Main Course
Cuisine fusion, Mediterranean
Base
- 2 pieces Naan or Flatbread Sourdough flatbread works beautifully
- 4 oz pesto cream cheese
- 1 tbsp olive oil for brushing edges
Topping
- 1 package vegan chicken pulled/shredded to bite size
- 1/2 cup sun dried tomatoes, julienned in oil
- 1/4 cup red onion thinly shaved
- 1 tsp smoked paprika
Garnish
- 1 handful fresh basil chiffonade
- 1 tbsp balsamic glaze drizzled
- 1 tbsp edible petals optional, for garnish
- 1 pinch red pepper flake
Preheat your oven to 350F. If you have a pizza stone, place it in the oven while it heats.
While the oven heats, toss the Chicken shreds in a small bowl with a drizzle of olive oil and the smoked paprika. Heat a skillet over medium-high heat and sear the chicken for 3–4 minutes until the edges are golden and slightly crisp.
Place your flatbreads on a baking sheet. Spread a generous, edge-to-edge layer of the Pesto Cream Cheese. The heat of the oven will soften the cheese into a creamy sauce base.
Distribute the seared Chicken, julienned sun-dried tomatoes, and shaved red onions evenly across the flatbreads. Lightly brush the exposed edges of the flatbread with olive oil for extra crunch.
Slide into the oven and bake for 6-8 minutes.
Remove from the oven. While hot, garnish with the fresh basil, micro-greens, or edible flower petals. Finish with a zig-zag drizzle of balsamic glaze and a sprinkle of red pepper flakes.
Keyword bbq & blooms, flatbread, high protein, pesto, summer, swap chicken