Chicken Caesar Flatbread

Chicken Caesar flatbread with crispy baked naan or flatbread topped with shredded romaine, shaved parmesan, and seasoned grilled chicken strips. Caesar dressing is drizzled on top for that classic Caesar salad flatbread feel with charred, golden edges.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Main Dish

Cuisine: Italian-American

Calories: 640

Ingredients Equipment Method Notes

Ingredients

Flatbread base

4 flatbreads or naan Use naan or thin flatbreads for best crisping.

Chicken and Caesar topping

2 cup cooked chicken breast, sliced Sliced cooked chicken strips (grilled preferred).
2 tbsp olive oil For brushing the flatbreads.
2 cup romaine lettuce, shredded Shred for easy layering.
0.5 cup parmesan cheese, shaved Shaved gives best texture on top.
0.5 cup Caesar dressing Drizzle after baking.

Seasoning

1 clove garlic clove, minced Minced for mixing with the oil.
0.5 tsp garlic powder Adds garlic depth to the crust.
0.25 Black pepper to taste Crack or grind just before serving.
1 Lemon wedges for serving Squeeze right before eating.

Equipment

1 sheet pan

Method

Bake the flatbreads

Preheat the oven to 425°F and place a sheet pan inside to heat as the oven warms.
Brush each flatbread lightly with olive oil mixed with minced garlic and garlic powder.
Bake for 8–10 minutes until crispy and golden at the edges.

Assemble and finish

Remove the flatbreads from the oven and drizzle Caesar dressing over each one.
Top with shredded romaine, sliced chicken, and parmesan shavings.
Finish with cracked black pepper and a squeeze of lemon; slice and serve immediately.

Notes

For extra crisp edges, use thinner naan/flatbreads and bake on a preheated sheet pan. Assemble right after baking so the romaine stays crisp; refrigerate leftovers up to 3 days, but expect texture softening. Freezing is not recommended due to lettuce. If you want a lower-fat option, use light Caesar dressing and reduce parmesan to 1/4 cup.