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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
  

  • 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

Instructions
 

  • First you want to cook your meatless tenders according to package cooking instructions.
  • 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.
  • Add the sauce into a small ziploc plastic baggy. Make sure it is sealed tight. Set aside.
  • Chop up your avocado. Set aside.
  • Once your meatless tenders are done, let them cool off so you can handle them to cut them up.
  • 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.
  • Add the meatless tenders and avocado evenly on top of the naan flatbread. Then add your sauce. Drizzle it on top evenly.
  • Add your balsamic glaze.
  • 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.
  • 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.