Sun-Dried Tomato and Chicken Flatbreads
A Blackstone griddle recipe for Sun-Dried Tomato and Chicken Flatbreads.
OtherChickenEasy5 min
Ingredients
Servings
4
- flat breads or thin pita bread
- 1⁄2 cups of sliced Griddle chicken, pre-cooked or leftovers
- 1⁄2 cup sun-dried tomatoes, coarsely chopped
- leaves fresh basil, coarsely chopped
- cups mozzarella cheese, shredded
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- Olive or chili oil, for serving
Instructions
- 1
Preheat the griddle to low heat.
- 2
Mix all the topping ingredients together in a large mixing bowl with a rubber spatula.
- 3
Lay flatbreads on griddle, and top with an even amount of topping mixture; spreading to the edges of each.
- 4
Tent the flatbreads with foil for 5 minutes each, or until cheese is just melted.
- 5
Place flatbreads on a flat surface or cutting board, and cut each with a pizza cutter or kitchen scissors.
- 6
Drizzle with olive or chili oil
Tags
soupblackstone-griddleother
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.