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Chicken Caesar Flatbread

Chicken Caesar flatbread with a crispy baked base, romaine piled on top, and seasoned grilled-style chicken strips. Finish with a long drizzle of Caesar dressing and parmesan shavings for charred, golden edges.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Flatbread base
  • 4 flatbreads or naan
Chicken and seasoning
  • 2 cup cooked chicken breast, sliced
  • 2 tbsp olive oil Mixed with garlic and garlic powder for brushing.
  • 1 clove garlic clove, minced
  • 0.5 tsp garlic powder
  • 1 black pepper to taste
Toppings
  • 2 cup romaine lettuce, shredded
  • 0.5 cup parmesan cheese, shaved
Caesar finish
  • 0.5 cup Caesar dressing
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Bake the flatbreads
  1. Preheat the oven to 425°F. Line a sheet pan so the flatbreads bake crisp and evenly.
  2. Brush the flatbreads lightly with olive oil mixed with minced garlic and garlic powder. Make sure the edges get a thin coating for better browning.
  3. Bake for 8–10 minutes until crispy and golden at the edges. Look for firm, browned spots on the perimeter as your cue to remove them.
Assemble and serve
  1. Remove the flatbreads from the oven and drizzle Caesar dressing over each one. Use a steady, long line so the dressing spreads across the top.
  2. Top with shredded romaine, then add sliced chicken. Distribute the toppings in an even layer so every slice has coverage.
  3. Finish with parmesan shavings, then crack black pepper over the top and squeeze lemon. Slice and serve immediately for the crispest base.

Notes

Pro tip: If your romaine is wet, pat it dry before topping so the flatbread stays crisp. Store leftovers in the fridge up to 2 days, but assemble right before eating for best texture; freeze is not recommended because the romaine will soften.