Charred Chicken Caesar Flatbreads

Flatbread on a plate topped with Caesar salad, charred chicken pieces and creamy Caesar dressing.

No ratings yet

Charred Chicken Caesar Flatbreads

A juicy, charred chicken Caesar salad is ALWAYS a good idea, but piled on top of soft, fluffy flatbreads? GORGEOUS. This is such an easy recipe that's perfect for busy weeknights, meal prep or entertaining. Plus, you can cook your chicken in the air fryer if you prefer.

I love using these 2-ingredient dough soft flatbreads in this recipe, for an extra hit of protein.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: chicken caesar wraps

Servings: servings

Calories: 845kcal

Author: Kate Phillips

Ingredients

For the flatbreads -

1 lb chicken thighs, boneless, skinless and free-range diced, (500g)
Olive oil
1 tablespoon lemon juice
3 garlic cloves crushed
1 teaspoon salt
2 teaspoons dried thyme
Black pepper
1 can of chickpeas drained (14oz/400g can)
1 teaspoon smoked paprika
4 slices of streaky bacon
1 Romaine lettuce shredded
3 scallions (spring onions), finely sliced
4 large flatbreads or wraps

For the Caesar dressing -

½ cup garlic aioli or mayo or Greek yogurt, or whipped cottage cheese
¼ cup grated parmesan cheese plus extra to serve
1 teaspoon fish sauce
1 teaspoon white miso paste
Black pepper

Instructions

Marinate the chicken.
Heat your oven to 450°F (230°C) and line a sheet pan with parchment paper. Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 2 teaspoons of dried thyme, the crushed garlic, 1 teaspoon of salt, and a very good grind of black pepper to a large bowl. Mix to combine, then add the diced chicken and toss through the marinade.

You can marinate the chicken up to 24 hours in advance if you like, to get ahead.

Make the crispy chickpeas.
Line a separate sheet pan with parchment paper and add the drained chickpeas. Sprinkle with 1 teaspoon of salt, 1 teaspoon of smoked paprika, and ½ tablespoon of olive oil. Toss to coat the chickpeas, then transfer to the oven for 25 to 30 minutes, until golden and crispy.

You can make your crispy chickpeas in the air fryer if you prefer. Transfer the seasoned chickpeas to your air fryer basket, and air fry at 400℉ (200℃) for about 15 minutes, giving them a shake halfway through.

Cook the chicken.
Arrange the marinated chicken on the lined oven tray on a single layer. Transfer to the oven and cook for 20 minutes, or until the chicken is looking golden and charred around the edges.

To cook the chicken in the air fryer instead, arrange the marinated chicken into your air fryer basket, and air fry at 400℉ (200℃) for 11 minutes, until lovely and golden.

Mix the dressing.
While the chicken and chickpeas cook, add ½ cup of aioli, ¼ cup grated parmesan cheese, 1 teaspoon of miso paste, 1 teaspoon of fish sauce and a very good grind of black pepper to a small bowl and mix to combine into a cohesive sauce.
Prep the salad topping.
Cook the chopped bacon in a frying pan over high heat until super crispy, about 5 minutes. Transfer to a mixing bowl along with the shredded lettuce, chopped scallions and the half of the crispy chickpeas once they're ready.
Add half the Caesar dressing to the salad and toss well to combine so that everything is coated.
Assemble the flatbreads.
Divide the dressed salad between the flatbreads, then top with the charred chicken pieces. Finish with another scattering of the crispy chickpeas, more grated parmesan, a dollop of the Caesar dressing and more black pepper.

Notes

AIR FRYER INSTRUCTIONS: You can cook the chicken in the air fryer if you prefer, for 12 - 15 minutes at 400F/200C.

STORAGE INSTRUCTIONS: This is a wonderful recipe for prepping in advance. The cooked chicken will keep well for 4 days, stored in the fridge, as will the salad itself. To keep the texture nice and crunchy, I recommend not mixing the dressing through the salad until you're ready to serve (but it's still delicious either way!) You can also marinate the chicken up to 24 hours ahead of time if you like.

INGREDIENT NOTES: Use chicken breasts rather than thighs if you prefer. You can swap the miso paste for Dijon mustard if you can't find it.

Nutrition