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Vegetarian California Chicken Flatbread

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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 1 pkg Naan Flatbread My package came with 2 flatbreads
  • 5 pieces Meatless Chicken Tenders I used Gardein seven grain crispy tenders
  • 3 tbs Mayonnaise
  • 1 tbs Sriracha You can alter however much you like depending on how much spice you like
  • Balsamic Glaze
  • Green Onions These are optional and mostly for presentation, but do add a nice taste!
  • 1 Avocado

Method
 

  1. First you want to cook your meatless tenders according to package cooking instructions.
  2. In the meantime while those are cooking, you want to prepare your sauce for the flatbread. Mix together your mayo and sriracha in a small bowl.
  3. Add the sauce into a small ziploc plastic baggy. Make sure it is sealed tight. Set aside.
  4. Chop up your avocado. Set aside.
  5. Once your meatless tenders are done, let them cool off so you can handle them to cut them up.
  6. Now you should have your avocado, meatless tenders, and green onion (optional) cut up and ready to go. Along with your bagged mayo/sriracha sauce, and balsamic glaze.
  7. Add the meatless tenders and avocado evenly on top of the naan flatbread. Then add your sauce. Drizzle it on top evenly.
  8. Add your balsamic glaze.
  9. Your flatbreads are ready to go in the oven. You can place them directly on the oven racks, use a silpat non stick mat, or any baking sheet will do.
  10. Bake your flatbreads at 350 degrees for 8-10 minutes.

Notes

  • This is not a sponsored post. Me saying how I like Gardein is my true and honest opinion.
  • If you are interested in purchasing a Silpat mat, I linked the one I got on Amazon for you.
  • Make sure that whatever temperature your oven is preheated to for meatless tenders, you change it to 350 degrees for your naan flatbread.