Save My sister showed up one Thursday night with a bag of flatbreads and a craving she couldn't shake. We stood in my kitchen, debating what to do with leftover grilled chicken from dinner the night before. She tossed a head of romaine on the counter and said, make it like a salad, but crunchier. That's how this flatbread was born, half accident and half genius, and it's been my go-to ever since.
I made this for a small gathering last spring, and people kept circling back to the kitchen for more. Someone asked if I'd catered it, which made me laugh because the whole thing came together while we were still setting up chairs. The secret was keeping the lettuce cold and the flatbread hot, so every bite had that perfect temperature clash.
Ingredients
- Flatbreads: Naan works beautifully here because it crisps up without getting too hard, and the slight chew is perfect for holding toppings.
- Chicken breasts: Boneless and skinless cook fast and slice cleanly, but don't skip the resting time or they'll lose all their juice.
- Garlic powder and Italian herbs: These two bring just enough seasoning to the chicken without overpowering the Caesar flavor that comes later.
- Romaine lettuce: The crunch is non-negotiable, and romaine holds up to dressing better than softer greens.
- Caesar dressing: Use a good quality store-bought version or make your own if you have the time, it's the soul of this dish.
- Parmesan cheese: Freshly grated melts slightly on the warm flatbread and adds a salty, nutty finish.
- Cherry tomatoes: Optional, but they add a pop of sweetness and color that makes the whole thing feel more complete.
Instructions
- Prep the oven and flatbreads:
- Set your oven to 425 degrees F and brush each flatbread lightly with olive oil. This step ensures they crisp up without drying out.
- Season the chicken:
- Toss the chicken breasts in olive oil, garlic powder, Italian herbs, salt, and pepper until evenly coated. Let them sit for a minute while your grill heats up.
- Grill the chicken:
- Place the chicken on a preheated grill or grill pan over medium-high heat and cook for five to six minutes per side until the internal temperature hits 165 degrees F. Let it rest for five minutes before slicing, this keeps it juicy.
- Crisp the flatbreads:
- Slide the oiled flatbreads into the oven and bake for five to seven minutes until they're golden and just starting to bubble. Watch them closely, they can go from perfect to overdone fast.
- Dress the lettuce:
- Toss the chopped romaine with half of the Caesar dressing in a large bowl. You want every leaf lightly coated, not drowning.
- Assemble and serve:
- Pile the dressed lettuce on each warm flatbread, top with sliced grilled chicken, drizzle with the remaining Caesar dressing, and finish with parmesan and cherry tomatoes if using. Season with black pepper, slice into wedges, and serve right away.
Save The first time I packed this for a picnic, I kept the components separate and assembled it on a blanket in the park. My friend took one bite and said it tasted like summer in Italy, even though we were sitting under an oak tree in the middle of June. That's the magic of a good Caesar anything.
Making It Your Own
If you're short on time, grab a rotisserie chicken from the store and shred the breast meat. I've done this more times than I can count, and it tastes just as good. You can also swap the flatbread for pita, lavash, or even a thin pizza crust depending on what's in your pantry.
Storing and Reheating
This is best eaten fresh, but if you have leftovers, store the components separately in the fridge. The flatbread can be reheated in a 375 degree oven for three to four minutes, and the chicken keeps well for up to three days. Just toss fresh lettuce with dressing when you're ready to eat again.
Pairing and Serving Ideas
I love serving this with a crisp white wine like Sauvignon Blanc or a cold sparkling water with lemon. It's light enough for lunch but satisfying enough for dinner, especially if you add a simple soup or roasted vegetables on the side.
- Add crumbled bacon on top for a smoky, salty kick.
- Try anchovy fillets if you want a more traditional Caesar punch.
- Use whole wheat or gluten-free flatbreads to fit your dietary needs.
Save This flatbread has earned its place in my weekly rotation because it never feels boring or predictable. It's proof that simple ingredients, when treated right, can turn into something you'll crave again and again.
Recipe FAQs
- → Can I make this ahead of time?
Prepare the chicken and toast the flatbreads up to 2 hours ahead. Assemble just before serving to keep the flatbread crispy and lettuce fresh.
- → What's the best way to keep the flatbread crispy?
Bake at 425°F for 5-7 minutes until golden, and assemble immediately before serving. If preparing ahead, reheat briefly in the oven before topping.
- → Can I substitute the chicken?
Rotisserie chicken works wonderfully for a quicker version. Shrimp or grilled turkey breast are excellent alternatives that maintain similar cooking times.
- → How do I make homemade Caesar dressing?
Blend mayonnaise, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovies. Add Parmesan and pepper to taste. Adjust consistency with water.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh lettuce and tangy dressing beautifully. Sparkling water with lemon is a refreshing non-alcoholic option.
- → Are there gluten-free options?
Yes, substitute with gluten-free flatbreads or cauliflower crusts. Always check your Caesar dressing and flatbread labels for potential gluten or allergen warnings.