Chicken Flatbread Recipe

Prep chicken

Thinly slice the chicken thighs into 1/4-inch strips or small bite-size pieces so they heat quickly and sit evenly on the flatbread. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper; toss with 1 tbs neutral oil to coat.

Cook chicken

Heat a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer (work in batches if necessary). Cook without moving for 2–3 minutes until golden on one side, then stir and cook another 1–2 minutes until cooked through (internal temp 165°F / 74°C). Remove from the pan and keep warm.

Warm flatbreads

Brush each flatbread lightly with 1/2 tsp oil (total 1 tsp) and warm in a dry skillet over medium heat 1–2 minutes per side until pliable and lightly charred. Alternatively, warm in a 375°F (190°C) oven for 5–7 minutes.

Prepare edamame

If using frozen edamame, blanch in boiling water 2–3 minutes until tender, then drain and rinse under cold water. Pat dry and toss with a pinch of salt.

Prepare cucumber

Trim and halve the English cucumber lengthwise, scoop seeds if large, then thinly slice crosswise until you have about 3/4 cup. Toss cucumber with 1 tbs rice vinegar, 1/2 tsp sugar and 1/8 tsp salt; let sit 5 minutes to pickle lightly, then drain any excess liquid.

Prepare avocado

Halve, pit and slice the avocado thinly. Right before assembling, sprinkle a tiny pinch of salt on the slices to season.

Whisk together 2 tbs low-sodium soy sauce, 1 tsp rice wine vinegar, 1 tsp grated fresh ginger, 1/2 tsp sesame oil, 1 tsp honey (or maple syrup), 1 tsp neutral oil and 1 tsp water in a small bowl. Taste and adjust: add more honey for sweetness or splash more vinegar for brightness. The consistency should be pourable but slightly viscous.

Have the fried shallots, shiso furikake, and togarashi ready in small bowls. If you like extra texture, lightly toast 1 tsp sesame seeds in a dry skillet 30–60 seconds until aromatic.

Place a warmed flatbread on a work surface. Spoon half of the cooked chicken down the center of the flatbread in a strip.

Scatter 1/2 cup edamame evenly over the chicken, then arrange half the pickled cucumber slices on top. Fan half the avocado slices along the chicken.

Drizzle about 1 to 1.5 tbs of the ginger-soy sauce over the toppings per flatbread (adjust to taste).

Sprinkle 1 tbs fried shallots, 1/2 tsp shiso furikake, and 1/4 tsp togarashi across each flatbread. Finish with a light sprinkle of toasted sesame seeds if using and a squeeze of lime, if desired.

Fold or roll the flatbread like a sandwich and serve immediately while warm.