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Lunch has always been my least favorite meal of the day. Breakfast is my jam and it’s always easy for me to figure out recipes to make for dinner, but when it comes to lunch, I’m stumped. When I was working at an office, it was common for me to have leftovers (which I’m picky about) or a peanut butter and jelly sandwich. That should show you how much of a struggle lunch is for me. So lately I’ve been trying to come up with easy recipes that work for lunch. This Mexican style flatbread is super easy and packed with delicious flavors!
Flatbreads have always been a favorite lunch or appetizer for me because they’re filling but not overly heavy in your stomach like pizza would be. The thinner crust that flatbreads are known for help you to not get full too quickly which is perfect for lunch if you have to go back to working afterwards. These flatbreads literally have all of my favorite flavor combinations, but you could make so many different combinations using chicken, ground beef or even making vegetarian Mexican flatbreads.
For these flatbreads I used prepared naan bread as the base since I had it at the house. If you want to though, you can make your flatbread from scratch, which is super easy to do! There’s something quite magical about making bread at home and one batch will make enough flatbread for 5-6 people as a meal, even more if you’re making it as an appetizer for a football game or other winter party!
Another thing I love about making these flatbreads for lunch is you’re able to customize it based on whoever’s eating. For example, Steven doesn’t eat beans, so when making his flatbread I would simply omit the beans. If someone else doesn’t like spicy foods, you can omit the chile lime aioli that’s on top of the flatbread. Because each flatbread is prepared anyway, it’s easy to make adjustments for each person’s taste preferences.
Whenever Mexican food is involved, there has to be salsa. I have to put salsa on my tacos, nachos, and even flatbreads. My salsa of choice is?Pace? Salsa. The medium heat level is perfect if you want just a bit of spice without losing any of the flavor. They also have a restaurant style peach salsa right now that is incredible!
- 2 pieces flatbread or naan
- 1 chicken breast, sliced
- ½ cup of "mexicorn" (corn and pepper mix)
- ½ cup of black beans
- ½ avocado, diced
- ½ tomato, diced
- 2 tablespoons chile lime aioli
Chile Lime Aioli
- ½ cup mayonnaise
- 3 tablespoons olive oil
- ½ teaspoon salt
- 3 tablespoons chile lime hot sauce
- Prepare flatbread, if necessary
- Lightly oil a frying pan
- Sprinkle chicken slices with salt and pepper
- Cook chicken on pan until fully cooked
- Remove chicken from pan and dice when cooled enough to touch
- Assemble flatbreads by placing diced chicken, corn, beans, avocado and tomato as desired
- Heat flatbreads in microwave for 1 minute or in oven at 350 for 5-10 minutes until hot
- Using a small plastic sandwich bag, add aioli and cut off tip of bag
- Pipe aioli onto flatbreads
Chile Lime Aioli
- Combine ingredients in a small bowl, then transfer to plastic bag to pipe on top.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 683Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 63mgSodium: 799mgCarbohydrates: 90gFiber: 11gSugar: 5gProtein: 37g
If you’re hosting a football party during this season, be sure to add this to your menu! You could even make it a flatbread bar for people to be able to customize their own flatbreads with various toppings.
What are your favorite lunch meals? What would you add to your Mexican flatbread?
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