California chicken flatbread sandwiches feature naan bread topped with chunks of crispy chicken, pepper Jack cheese, sweet peppers, avocadoes, and bacon. A drizzle of chipotle ranch dressing finishes off these bold sandwiches and will have everyone wanting seconds.

I try to avoid serving too many sandwiches for dinner.

My husband has one for lunch almost every day.

So dinner sandwiches is too many sandwiches for him.

But if I can serve a truly special sandwich with flavors he’s not getting in his lunchtime sandwiches then he doesn’t mind.

And when it’s this California chicken flatbread sandwich that I’m serving he is always happy to see it.

So happy in fact that he always wants seconds.

And why wouldn’t he?

Savory chicken, a bit of spiced cheese, creamy chunks of ripe avocado, rings of sweet bell peppers, crisp bacon crumbles all marry together like they were meant to be together.

The mildly spicy chipotle ranch drizzle (applied liberally or more normally– the choice is yours) is the glue that binds them all together in a state of wedded edible bliss.

It’s a delightful sandwich pizza situation made in heaven.

Ingredients

To make this you’ll need:

Naan bread– Homemade or store bought. You could use other flatbread like pita bread if you can’t find naan.
Olive oil
Cheese– Shredded pepper Jack or Monterrey Jack cheese
Chicken– Boneless skinless chicken breast pounded to 1/2″ thickness
Bacon– Cooked crisp and crumbled
Avocado– Diced
Spices– Fresh cilantro leaves roughly chopped, red pepper flakes, salt and pepper, and chipotle seasoning
Ranch dressing– Store bought or homemade ranch dressing

How to Make

These California chicken flatbread sandwiches are so easy to make!

Just salt and pepper the pounded chicken to taste on both sides.

Heat a large skillet over medium high heat and cook the seasoned chicken for 3-4 minutes on each side or until cooked through.

When the chicken is cool enough to touch, dice and set it aside.

Then lightly brush the naan with the olive oil.

Sprinkle the cheese evenly overtop.

Top each piece of naan evenly with the cooked chicken, sweet peppers, and bacon.

Put each piece of flatbread on a baking sheet that’s been sprayed with nonstick cooking spray.

Bake the chicken flatbread at 350 degrees for 10-15 minutes or until the cheese is completely melted.

While the flatbread is in the oven make the chipotle ranch by stirring together the dressing and chipotle seasoning in a small bowl.

When the flatbread’s finished baking, generously top them with the avocado, cilantro, and crushed red pepper flakes if you are using them.

Drizzle as little or as much as your heart desires chipotle ranch dressing over top.

Serve and enjoy!

Storing Leftovers

I don’t recommend planning to have leftovers of this meal.

Once it’s assembled it doesn’t save particularly well.

However you can save any of the leftover ingredients in individual airtight containers in the fridge for several days.

Tips and Tricks

Save yourself some time by using shredded rotisserie chicken instead of cooking your own chicken breast.
Not a fan of spice? Skip adding the chipotle seasoning to the ranch dressing.
You can play with the toppings and add others. Chopped red onion and diced tomatoes would also be delicious on this.
Not a bacon fan? Skip it.

Other Flatbread Recipes

California chicken flatbread sandwiches are a delicious way to change up your dinner game.

Make them and enjoy!

Looking for other flatbread recipes?

Try these:

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