Spicy Chicken Flatbread

Sam Icklan, Project Bread

School-sized

School Lunch

Spicy Chicken Flatbread

We absolutely love pizza. But we know there is more to school lunch than just pizza! This recipe offers a spin on a classic favorite and instead of the usual tomato sauce and pepperoni, it uses salsa for the base and a flavorful blend of peppers, onions and chicken for the topping.

These are easy to prepare and would work well as a carry-out meal. After it’s done baking, I like to add freshly chopped cilantro and a drizzle of spicy mayo for color. It really makes a big difference in how the dish looks and tastes. If you are serving students who don’t love spicy food, you can dial back the chili powder in the chicken or the Sriracha sauce in the mayo - you know your students best!

School Meals Professional, Kassy prepares Spicy Chicken Flatbread for lunch in Greenfield Public Schools
School Meals Professional, Kassy prepares Spicy Chicken Flatbread for lunch in Greenfield Public Schools

YIELD: 100 Flatbreads

Ingredients

FOR CHICKEN:

1/4 cup vegetable oil

12 onions, diced

8 green peppers, diced

8 red peppers, diced

1/2 cup garlic powder

1/4 cup chili powder

1/4 cup paprika

3 Tbsp black pepper

3 Tbsp cumin

3 Tbsp  dried oregano

12 1/2 pounds diced chicken, thawed from frozen

1/4 cup fresh lime juice

4 cups fresh cilantro, finely chopped

 

FOR SPICY MAYO:

6 cups low-fat mayonnaise
1/2  cup hot sauce (Sriracha or otherwise available):

 

FOR FLATBREADS:

100 flatbreads
18 3/4 cups salsa
12 1/2 pounds sliced mozzarella cheese, 1 ounce slices

 

Directions

  1. In the tilt skillet, heat oil over medium high heat until it begins to shimmer. Add onions and peppers and sauté until vegetables begin to soften. Add spices and cook for 1-2 minutes.
  2. Place chicken in steamer and cook until heated through. Add to skillet and stir well.
  3. Make the sauce. In a large mixing bowl, whisk together mayonnaise and hot sauce until thoroughly incorporated. (Transfer to sauce to 32 oz. plastic squeeze bottles for easy portioning later).
  4. Place flatbreads on sheet pans lined with parchment paper. Spread 1 1⁄2 ounces of salsa on each flatbread. Top with 3 ounces of chicken mixture, followed by 2 slices of cheese.
  5. Bake flatbreads in 350 ̊F oven. Bake until the cheese is melted and the breads have browned a bit. Flatbreads can be served immediately after baking or held hot for service in the warmer.
  6. To serve: Drizzle each flatbread with 1⁄2 ounce of sauce and chopped cilantro and serve.

NUTRITIONAL INFORMATION*

4 oz. M/MA & 2 oz. whole grain equivanlent 

Calories 454 calories Saturated Fat 7.2g Sodium 607mg Carbohydrate 30.9

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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