A little like quesadillas, these lovely chicken Caesar stuffed flatbreads are a fabulous way to put a twist on those iconic Caesar flavors. Just mix a juicy, Caesar-loaded ground chicken filling, stuff it into flatbreads, then pan-fry until gorgeously crispy. Perfect for parties, speedy lunches, or high-protein meal prep.
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Chicken Caesar Stuffed Flatbreads, at a Glance
⏰ Time: 30 minutes
🍽️ Makes: 4 servings
🛒 Key Ingredients: Ground chicken, flatbreads, parmesan, fish sauce, white miso paste, Dijon mustard, garlic
🍳 Cooking Method: Pan-fry, with an air fryer option
💪 Protein: 55g per serving
🥡 Perfect For: Meal prep lunches, easy entertaining, simple high-protein dinners
A New Caesar Era Awaits
I fear my Caesar salad era will never end, and I’m always on the hunt for fun, creative ways to add a new twist to those iconic flavors.
Enter these very lovely, very juicy chicken Caesar stuffed flatbreads. They’re essentially a Caesar meets quesadilla situation, and very much inspired by the Middle-Eastern street food classic, arayes.
Here I’m swapping the traditional filling for a Caesar-inspired one (think ground chicken, bacon, parmesan, fish sauce, garlic – very similar to my chicken Caesar meatballs), and pairing them with a gorgeously creamy, high-protein Caesar dressing turned dipping sauce. And speaking of high-protein, each serving of these flatbreads packs a crazy 55g of protein.
They’re quick, much easier than you’d think, and make for a wonderful party bite, speedy meal, or simple working from home lunch.
This isn’t the first time I’ve turned something into a stuffed flatbread – if you like the sound of these, try dumpling stuffed flatbreads, or cheeseburger stuffed flatbreads next.
Ingredients You’ll Need
- Ground chicken. You can also use ground turkey, or even ground beef, pork, or a plant-based alternative if you prefer.
- Flatbreads. Pita pockets are ideal because you can easily open them up to stuff your filling inside. I usually make a batch two-ingredient dough garlic naan and use those – they’re excellent here.
- White miso paste. I like using miso to add another lovely savory, umami element to the flatbread filling. You can skip it if you can’t find it (use a little more fish sauce).
- Fish sauce. This is my cheat way to include traditional anchovies in Caesar-inspired recipes. It gives you the same super umami flavor with none of the fuss.
- Mustard. Dijon, whole-grain, or American mustard works well.
- Caesar dressing. I love making my high-protein Caesar dressing to enjoy with these flatbreads. It uses whipped cottage cheese and Greek yogurt as the base, so it’s a lot lighter than typical Caesar dressing. You can, however, use any dressing you like.
How to Make Caesar Stuffed Flatbreads
This is a step-by-step photo overview of how to make the flatbreads – the full recipe with ingredient quantities is at the bottom of the page for you.
- Add all the ingredients for your Caesar filling into a mixing bowl.
- Mix very well, until the seasoning is evenly distributed through the ground chicken.
- Slice your flatbreads in half, then carefully open up the pocket inside.
- Spoon a couple of tablespoons of your Caesar filling into the flatbread pocket. Use your hands on the outside of the bread to spread the filling into an even layer. Repeat with the remaining flatbreads.
- Mix your Caesar dressing, if you’re making it from scratch.
- Pan-fry the stuffed flatbreads in a hot pan on both sides until lovely and crispy.
- Once crispy and nearly cooked through, turn them so they’re meat side down in the pan, to seal and sear the edges.
- Serve the flatbreads while hot and crispy, with plenty of the Caesar dressing for dipping.
How to Check Your Chicken is Cooked Through
Visually, the ground chicken filling should go from being slightly pink to white. You’ll be able to see this as the flatbreads cook.
And if you have a probe thermometer, it should register at least 165℉ (74℃) when you insert it into the middle of a flatbread.
Stuffed Caesar Flatbreads FAQs
You can! You won’t get quite as much of a crispy, golden crust, but it’s very hands-off.
Air fry them for five minutes at 400°F (200°C), check, then flip them if you like and cook for a couple more minutes.
There are a couple of ways you can get ahead.
The Caesar filling can be mixed a couple of days in advance, and then stored in the fridge until you’re ready to stuff and cook the flatbreads.
You can also stuff the flatbreads and store them in the fridge (I’ve found 24 hours in advance to work well). Then just cook them when you’re ready.
Like this recipe? Try these easy recipes next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
Crispy Chicken Caesar Stuffed Flatbreads
Ingredients
Method
- Cook the bacon.I like doing this either in a hot pan for a couple of minutes until gorgeously crispy all over, or in the air fryer at 400℉ (200℃) for five minutes. It's easier to cook the slices, then chop or crumble the cooked bacon straight into your Caesar filling.
- Mix your chicken Caesar filling. To a large mixing bowl, add the ground chicken, grated Parmesan, crushed garlic, chopped chives, 1 tablespoon of Dijon mustard, 1 tablespoon of white miso paste, 1 tablespoon of fish sauce, the lemon zest, and a good grind of black pepper. Crumble the cooked bacon into the bowl, then mix well to combine.
- Mix your Caesar dressing.In a bowl, add ½ cup whipped cottage cheese, ½ cup Greek yogurt, 1 teaspoon fish sauce, 1 teaspoon white miso paste, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, ½ cup grated Parmesan, and a good grind of black pepper. Use a fork to mix the dressing into a gorgeous, creamy sauce. Taste, then season with a little salt or extra lemon juice if you think it needs it.
- Prepare the flatbreads. Slice your flatbreads in half, then use your knife to carefully prise open the pocket in the middle, without cutting through to the other side. You want to keep the flatbreads as a pocket so the filling stays nice and juicy inside the bread as it cooks.
- Stuff the flatbreads. Spoon a couple of heaped tablespoons of the Caesar filling into the pockets of your flatbreads. Use your hands to smooth the outside of the bread into an even layer.You want the filling to be around 1” thick – too thick, and you'll burn the outside of the bread before the middle gets a chance to cook.
- Cook the flatbreads. Set a large, ideally non-stick pan over medium-high heat. Drizzle with a tablespoon or so of olive oil, then place the flatbreads into the pan (you'll need to do this in batches, depending on the size of your pan). Cook for four to five minutes on each side, until super crispy and golden. Place the flatbreads, filling side down, onto the pan to sear the edge for another minute, then remove from the pan. Replace with the remaining flatbreads.
- Garnish and serve. Arrange the flatbreads on a serving plate and scatter with extra grated Parmesan and chopped chives. Serve with the Caesar dressing as your dipping sauce and enjoy while nice and hot.
