Save to Pinterest I walked into the kitchen one evening craving something lighter than pizza but more exciting than a salad. The flatbreads were sitting on the counter, the chicken was already grilled from lunch, and suddenly it clicked. I brushed the naan with olive oil, crisped it in the oven, and piled on cool Caesar-dressed romaine with warm sliced chicken. That first bite, the contrast of temperatures and textures, made me realize I'd stumbled onto something I'd be making on repeat.
The first time I made this for my sister, she was skeptical about warm bread meeting cold lettuce. But after one slice, she went quiet, then reached for another. We ended up sitting on the back porch with the whole tray between us, talking until the sun went down. Now whenever she visits, she asks if we're having that flatbread thing again.
Ingredients
- Flatbreads (naan or pre-baked pizza crusts): Naan adds a soft chew, while pizza crusts give you extra crunch, both work beautifully as long as you brush them with olive oil before baking.
- Boneless, skinless chicken breasts: These grill quickly and slice thin, but if you have leftover rotisserie chicken, shred it and save yourself the time.
- Olive oil: Used twice, once to coat the chicken for grilling and once to brush the flatbreads so they crisp up golden in the oven.
- Garlic powder and Italian herbs: These season the chicken with just enough flavor to stand up to the tangy Caesar without competing.
- Romaine lettuce: The crunch is everything here, so make sure it's fresh and crisp, not wilted or wet.
- Caesar dressing: Store-bought is fast and reliable, but if you have homemade with anchovies and lemon, use it for deeper flavor.
- Parmesan cheese: Freshly grated melts slightly on the warm flatbread and adds that nutty, salty finish.
- Cherry tomatoes (optional): They add little bursts of sweetness and color, especially nice in summer.
- Black pepper: A few grinds at the end wakes everything up.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F so it's hot enough to crisp the flatbreads without drying them out. This high heat is key to getting that golden, crunchy base.
- Prep the flatbreads:
- Brush each flatbread lightly with olive oil and lay them on a baking sheet. The oil helps them turn golden and adds a subtle richness.
- Season the chicken:
- Toss the chicken breasts in a bowl with olive oil, garlic powder, Italian herbs, salt, and pepper until every inch is coated. This simple rub gives the chicken enough flavor to hold its own against the Caesar.
- Grill the chicken:
- Place the chicken on a preheated grill or grill pan over medium-high heat and cook for 5 to 6 minutes per side until the juices run clear. Let it rest for 5 minutes before slicing so it stays juicy.
- Bake the flatbreads:
- Slide the baking sheet into the oven and bake for 5 to 7 minutes until the edges are crisp and golden. Pull them out and let them cool just slightly so the lettuce doesn't wilt on contact.
- Dress the romaine:
- In a bowl, toss the chopped romaine with about half the Caesar dressing until every leaf is lightly coated. Save the rest for drizzling on top.
- Build the flatbreads:
- Lay the dressed lettuce over each warm flatbread, then scatter the sliced grilled chicken on top. Drizzle with the remaining Caesar dressing, sprinkle with parmesan, and add cherry tomatoes if you like.
- Finish and serve:
- Grind a little black pepper over everything, slice into wedges, and serve right away while the flatbread is still warm and the lettuce is cool.
Save to Pinterest One night I made these for a small dinner party and set them out on a wooden board, sliced into strips. People stood around the kitchen island, eating with their hands, laughing and reaching for more. It wasn't fancy, but it felt easy and warm, the kind of food that keeps everyone lingering instead of rushing to sit down.
Choosing Your Flatbread
Naan is soft and pillowy with a little chew, which makes it feel more like a flatbread wrap hybrid. Pre-baked pizza crusts are thinner and crispier, almost cracker-like, and hold up better if you're making these ahead or serving them to a crowd. I've even used pita when I had nothing else, and it worked just fine as long as I brushed it with oil and baked it until it crisped up.
Making It Faster
If you're short on time, grab a rotisserie chicken from the store and shred the breast meat. You skip the grilling step entirely and still get juicy, flavorful chicken. I've done this on busy weeknights when I didn't want to stand over the stove, and honestly, no one could tell the difference.
Serving and Storing
These are best eaten right away while the flatbread is warm and the lettuce is cold and crisp. If you need to prep ahead, you can grill the chicken and bake the flatbreads earlier in the day, then assemble just before serving. Leftovers don't hold up well because the lettuce wilts and the bread gets soggy, but the grilled chicken keeps for a few days and makes great salad toppers.
- Slice the flatbreads into strips or wedges for easier sharing at parties.
- Add crumbled bacon or a few anchovy fillets if you want a bolder, saltier bite.
- Pair with a crisp Sauvignon Blanc or sparkling water with lemon to balance the richness.
Save to Pinterest This flatbread has become my go-to when I want something that feels special but doesn't ask much of me. It's proof that simple ingredients, when layered thoughtfully, can turn into something you'll crave again and again.
Questions & Answers About This Recipe
- → Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver. Simply shred or slice it and warm it before topping your flatbread. This reduces your total prep time to just 15 minutes.
- → What flatbread options work best?
Naan bread, pre-baked pizza crusts, or even focaccia work wonderfully. For dietary preferences, try whole wheat or gluten-free varieties. Just ensure they're sturdy enough to hold the toppings without becoming soggy.
- → How do I prevent the flatbread from getting soggy?
Bake the flatbread until it's crispy and golden before adding toppings. Toss the lettuce with Caesar dressing separately, then arrange on the warm bread just before serving to keep it crunchy.
- → Can I make this vegetarian?
Yes! Skip the chicken and add extra vegetables like grilled zucchini, roasted bell peppers, or crispy croutons. You can also substitute with grilled tofu or tempeh for added protein.
- → What wine pairs well with this?
A crisp Sauvignon Blanc is ideal, with its bright acidity complementing the Caesar dressing perfectly. Alternatively, sparkling water with fresh lemon offers a refreshing non-alcoholic option.
- → How should I store leftovers?
Store components separately in airtight containers for up to 2 days. Keep the flatbread in a separate container to maintain crispness. Assemble fresh when ready to eat for the best texture and flavor.