Crispy Chicken Caesar Stuffed Flatbreads

Dipping Caesar stuffed flatbread in Caesar dipping sauce.

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Crispy Chicken Caesar Stuffed Flatbreads

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: caesar salad, chicken caesar wraps

Servings: servings

Calories: 684kcal

Author: Kate Phillips

Ingredients

For the chicken Caesar stuffed flatbreads -

3 slices bacon
1 lb (500g) ground chicken (or use pork, turkey, beef, or a plant-based alternative)
½ cup freshly grated Parmesan cheese plus extra to serve
A handful of fresh chives finely chopped (or use basil, or flat-leaf parsley). Set aside a little extra to serve.
3 garlic cloves crushed
1 tablespoon fish sauce
1 tablespoon Dijon mustard or use whole grain or American mustard
1 tablespoon white miso paste
Freshly ground black pepper
1 lemon zested
Flatbreads depending on the size of your flatbreads, you'll be able to stuff 8 to 10 with this mixture
Olive oil for cooking

For the high-protein Caesar dressing -

½ cup cottage cheese (I like using whipped cottage cheese for the smooth texture)
½ cup plain Greek yogurt
1 teaspoon fish sauce
1 teaspoon Dijon mustard
1 teaspoon white miso paste
1 tablespoon fresh lemon juice
½ cup freshly grated Parmesan cheese
Black pepper , to taste

Instructions

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.

PRO TIP: If you want to check the seasoning of the filling, pan-fry a teaspoon of the mixture and taste it.

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.

PRO TIP: You can quickly whip your own cottage cheese by blitzing it in a food processor, blender, or using an immersion blender for a couple of minutes.

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.

HOW TO TELL IF YOUR CHICKEN IS COOKED: Visually, the ground chicken filling should go from being slightly pink, to white. If you have a probe thermometer, it should register at least 165℉ (74℃) if you insert it into the middle of the filling.

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.

Notes

AIR FRYER INSTRUCTIONS: Air fry them for five minutes at 400°F (200°C), check, then flip them if you like and cook for a couple of minutes more. Just note that you won't get the lovely golden marks on the sides that only come from pan-frying, but this method is certainly very easy.

INGREDIENT NOTES: You can swap ground chicken for pork, turkey, beef or a plant-based alternative if you prefer. Pita pockets are ideal to use as the flatbreads here (because they already have that natural pocket and aren't too thin). I like using these two-ingredient dough garlic naan - they work brilliantly. Fish sauce is my cheat way to use anchovies here, without any fussy chopping. If you don't want to use it, you could swap it for Worcestershire sauce, or use a little extra white miso paste, or mustard.

PREP AHEAD: 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 works well). Then just cook them when you're ready.

NUTRITION NOTES: I've included the high-protein Caesar dressing in the estimate above. The flatbreads you use will make a difference here as they vary widely - in the estimate above, I've used my two-ingredient dough flatbreads.

Nutrition