Chicken Caesar Flatbreads

close up overhead shot of hand holding caesar chicken flatbreads

Print Recipe

5 from 1 vote

These Chicken Caesar Flatbreads are hearty, full of flavour and easy to make!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Baking Tray & Wire Rack (for bacon - optional)
2x Large Mixing Bowls (one for chicken, one for salad)
Large Griddle or Regular Pan
4 Large Skewers (see notes)

Ingredients

Chicken

600g / 1.3lb boneless skinless Chicken Thighs (see notes)
1 1/2 tbsp Caesar Dressing (see notes)
1 tbsp Olive Oil
3/4 tsp Salt
1/2 tsp Paprika
1/4 tsp EACH: Dried Rosemary, Garlic Powder, Onion Powder, Black Pepper
1/8 tsp Dried Thyme

Flatbreads

8 slices of Streaky Bacon, cooked to preference (see notes)
1 large head of Romaine Lettuce, chopped
30g / 1oz shaved Parmesan, or to preference
2 tbsp Caesar Dressing, or to preference (plus more to serve)
4 Greek-Style Flatbreads
Croutons (see notes)

Instructions

Slice the chicken into small uniformed bite-sized pieces then combine with the Caesar dressing, oil and seasoning in a large bowl. Thread the chicken onto 4 large skewers. You want the pieces to be touching/a little snug, but don't cram them together (see video/photos for reference).
Place a large griddle pan (or regular pan) over medium-high heat. Add the skewers and fry for around 10-12 minutes, flipping once, or until lightly charred on the outside and cooked right through the centre (timings will depend on the size of the chicken pieces). You can also cook these on the grill, just rub the grates with oil so the chicken doesn't stick. In all cases, the safe internal temp for chicken is 74C/165F.
Toss the lettuce in Caesar dressing (I typically do around 2 tbsp, but just work to preference) then toss in the parmesan. Load the flatbreads with the lettuce, bacon, chicken, croutons and a drizzle more dressing if desired.

Video

Notes

a) Skewers - If you're cooking over flame I recommend soaking the skewers in water beforehand, just to prevent them from burning. You could use metal skewers, just handle them with care as they'll get VERY hot.

b) Chicken - Thigh is much more preferable as it's much more difficult to overcook than breast. You could use breast though if that's what you have, just keep in mind it'll cook much more quickly.

c) Caesar Dressing - You can use store-bought or use my Homemade Caesar Dressing Recipe!

d) Bacon - I like to add it on a wire rack above a tray and place it in a cold oven. Turn the heat to 180C/350F and cook for 15-18mins or until crispy with the fat rendered (timings will depend on the thickness of the bacon and how quickly your oven heats up). Alternatively, you can cook it another way - I just do this so you can crack on with the rest of the recipe and it's done when it's time to plate up.

e) Croutons - If you want to add an extra 10 mins to the recipe you can make your own croutons. Just tear or slice some ciabatta or sourdough into small bite-sized pieces and toss in the leftover bacon fat, alongside a generous pinch of salt and an extra drizzle of oil if there's not much bacon fat. Bake in the oven at the same temp for 10 mins, or until golden and crisp (timings will depend on the size of the croutons).

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