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fiesta flatbread.

this chicken flatbread is a fiesta for your mouth!
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: fiesta chicken flatbread
Servings: 2
Author: sara a.
Cost: $3


for flatbread

  • 1 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. active dry yeast
  • 1/3 cup + 1 tbsp. warm-to-hot water

for chicken

  • 1 chicken breast
  • 1 tsp. cumin
  • 1/2 cup sriracha
  • 1/2 lime squeezed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

for toppings

  • 1 tbsp. unsalted butter
  • 1/3 cup corn kernels
  • 5 grape tomatoes diced (or one large tomato)
  • 1/2 jalapeno diced
  • 1/2 cup shredded Mexican blend cheese
  • 1/3 chopped green onion

for bean spread

  • 1/3 cup refried beans
  • 2 tbsp. sour cream


for flatbread

  • Dissolve the yeast and sugar into the warm-to-hot (but not scalding) water. Allow the yeast to munch on the sugar for five minutes until foamy.
  • Combine flour and salt into a large mixing bowl.
  • Once yeast is ready, pour it into the flour and salt mixture along with olive oil. Stir for a few minutes until dough is sticky and completely combined.
  • Knead for an additional five minutes in the bowl.
  • Cover the bowl with plastic wrap and set aside (preferably in a warm place) for up to thirty minutes, or just while you prepare your other ingredients!

for chicken

  • Apply cumin to both sides of chicken breast and place breast into a large ziploc bag. Pour sriracha into bag, and squeeze lime over breast into bag. Toss chicken around inside of bag until completely coated with sriracha and lime juice. Place in refrigerator and allow to marinate for thirty minutes.

for roasted toppings

  • In an small oven-safe bowl, combine jalapeños, tomatoes and corn. Sprinkle salt and pepper over veggies, and lay butter over the top of the veggies. Roast at 350 degrees for thirty minutes, stirring occasionally.

for bean spread

  • Simply combine refried beans and sour cream into a small saucepan over low heat. Stir until both ingredients are completely combined and creamy. Turn off heat.

to make the flatbread

  • Cook chicken over medium heat for about five minutes on each side, using no additional oil or butter. Once chicken is almost entirely cooked, remove from heat and allow to set. Shred the entire breast apart once it is cool enough to touch.
  • Divide your dough into thirds. Coat a large, clean surface with additional flour (probably 1/3-1/2 cup). On the floured surface, roll the first dough portion out into a long, oval shape. Make sure to roll from the center out, and stretch your dough as much as possible (ideally about 15" long, and about 6" wide). You are shooting for a paper-thin appearance, so make it as thin as you can without tearing it!
  • Place rolled out dough onto a large baking sheet. Top your dough with bean spread, coating the entire surface. Place all shredded chicken on top of bean spread, evenly distributing it across entire flatbread. Be sure the level of chicken is even across the bread to allow for even baking.
  • Turn the oven up to 400 degrees and remove the roasted veggie mix from the oven and sprinkle it (again, evenly distributing) on top of flatbread. Place your flatbread into the oven once it reaches 400 degrees, and bake for ten minutes.
  • Remove from oven and sprinkle shredded cheese over the entire surface. Once the cheese has melted into the toppings, finish it all off by sprinkling the chopped green onion over the top!
  • Serve hot.


Feel free to substitute the cheese for chihuahua cheese or queso fresco! This is also a great vegetarian dish if you omit the chicken, or dairy-free without the sour cream and cheese. It will still taste great!
Also, the extra dough can be used for additional flatbreads or can be stored in the freezer for future use!