Save I threw this together on a Tuesday night when the fridge looked bare but I had leftover naan from the weekend. The chicken was already marinated, and I remembered a wedge of parmesan tucked in the back of the crisper. What started as a clearing-out-the-fridge moment turned into something my husband asked for three nights in a row. Sometimes the best recipes come from not overthinking dinner.
I made this for a casual backyard dinner last spring, and everyone grabbed a slice standing around the kitchen island. No one sat down. No one used a plate at first. We just kept reaching for more, laughing about how something so simple could taste this satisfying. One friend said it reminded her of a flatbread she had in Rome, which felt like the highest compliment even though mine was far less fancy.
Ingredients
- Flatbreads: Naan works beautifully here because it crisps up without drying out, but any sturdy flatbread or even pita will do the job.
- Chicken breasts: I always pound them to even thickness before grilling so they cook through without drying out on the edges.
- Olive oil: Brushing it on the flatbread before baking gives you that golden, almost buttery crunch.
- Garlic powder and Italian herbs: These two seasonings do all the heavy lifting for flavor without needing a long marinade.
- Romaine lettuce: It holds up better than softer greens and stays crisp even after you drizzle dressing on it.
- Caesar dressing: I use store-bought most nights, but if you have ten extra minutes, homemade is worth it.
- Parmesan cheese: Freshly grated melts slightly from the warm chicken and tastes completely different than the pre-shredded stuff.
- Cherry tomatoes: They add a pop of sweetness and color, though I skip them if I forget and no one complains.
Instructions
- Prep the oven and flatbreads:
- Set your oven to 425 degrees and brush each flatbread lightly with olive oil. You want just enough to coat the surface so it turns golden and crisp, not soggy.
- Season the chicken:
- Toss the chicken breasts with olive oil, garlic powder, Italian herbs, salt, and pepper in a bowl. Use your hands to really work the seasoning in.
- Grill the chicken:
- Place the chicken on a hot grill or grill pan and cook for five to six minutes per side until the internal temperature hits 165 degrees. Let it rest for five minutes before slicing so the juices stay inside.
- Crisp the flatbreads:
- Bake the oiled flatbreads for five to seven minutes until the edges are golden and the surface feels firm to the touch. Let them cool for a minute or two so they dont wilt the lettuce.
- Dress the lettuce:
- Toss the chopped romaine with about half of the Caesar dressing in a bowl. You want it lightly coated, not drenched.
- Assemble and serve:
- Pile the dressed lettuce onto each flatbread, layer on the sliced chicken, drizzle with more dressing, and scatter parmesan and tomatoes over the top. Finish with black pepper and slice into pieces while its still warm.
Save The first time I served this, my youngest picked off all the chicken and ate it with her fingers, then came back for the flatbread. My older daughter ate hers like a taco, folding it in half and letting Caesar dressing drip everywhere. Watching them both devour something I made in less than half an hour felt like a small weeknight victory. Sometimes success is just everyone asking for seconds without being told to finish their plate.
Make It Your Own
This flatbread is a blank slate for whatever you have around. Ive added crumbled bacon when I had extra from breakfast, and once I tucked in some thinly sliced red onion for sharpness. A friend of mine uses rotisserie chicken and says it cuts the cook time in half. If youre feeling fancy, a few anchovy fillets or a handful of capers bring a salty punch that makes it taste more grown-up. You can even swap the Caesar for a lemon vinaigrette if youre not in the mood for creamy.
Timing and Leftovers
I usually grill extra chicken and keep it in the fridge so I can throw this together on a whim. The flatbreads crisp up fast, so you can go from hungry to eating in about ten minutes if the proteins already cooked. Leftovers dont hold up as well once assembled because the lettuce wilts, but you can store the components separately and rebuild individual servings the next day. I actually prefer eating the second round cold, straight from the fridge, like a deconstructed Caesar salad on bread.
Serving Suggestions
This works as a light dinner with a side of roasted vegetables or a simple tomato soup. Ive also cut it into smaller squares and served it as an appetizer at parties, where it disappears faster than anything else on the table. It pairs well with a crisp white wine or even a cold beer if youre keeping things casual.
- Try it with a squeeze of fresh lemon juice over the top for extra brightness.
- Add a pinch of red pepper flakes if you like a little heat.
- Serve with a side of garlic knots or a green salad to round out the meal.
Save This flatbread has become my go-to when I want something satisfying without spending an hour in the kitchen. Its proof that dinner doesnt have to be complicated to feel special.
Recipe Guide
- → Can I prepare the chicken ahead of time?
Yes, grill and slice the chicken up to 4 hours in advance. Store in an airtight container in the refrigerator and bring to room temperature or warm gently before topping the flatbread.
- → What's the best way to keep the flatbread crispy?
Bake the flatbread until golden, then let it cool slightly before topping. Add the dressing and lettuce just before serving to prevent sogginess. Assemble individual servings rather than one large flatbread.
- → Can I use a different protein instead of chicken?
Absolutely. Grilled shrimp, sliced steak, or even grilled vegetables work beautifully. Adjust cooking times based on your protein choice and maintain the same seasoning profile.
- → Is this suitable for gluten-free diets?
Yes, simply swap the standard flatbread for gluten-free pizza crusts or naan. Verify that your Caesar dressing is also gluten-free, as some store-bought versions may contain gluten.
- → How do I make homemade Caesar dressing?
Blend anchovies, garlic, lemon juice, egg yolk, Parmesan cheese, Worcestershire sauce, and Dijon mustard, then slowly whisk in olive oil. Adjust consistency with water. For egg-free versions, use mayonnaise as a base.
- → What wine pairs well with this flatbread?
A crisp Sauvignon Blanc complements the fresh Caesar flavors beautifully. Alternatively, try a light Pinot Grigio or sparkling water with fresh lemon for a non-alcoholic option.