You’re going to love this flatbread recipe. Taking inspiration from Philly’s fully loaded cheesesteaks, we adapted our version to be a little more wholesome. We opted for whole wheat naan to serve as our flatbread. Then, we top the naan with roasted chicken, bell peppers, onions, and shredded cheese, baking everything together until golden brown and bubbly. This chicken cheesesteak flatbread would make a tasty addition to your weekly lunch menu or as a more casual quick dinner option.
For the whole wheat naan, our grocery store option weighed in at 4oz (100g) per flatbread, serving 1 whole wheat naan per person. For smaller, whole wheat pitas, adjust the toppings as necessary depending on their weight and size.
Feel free to substitute the chicken in this recipe with your favorite vegan-meat alternative (we love the Beyond Meat chicken shreds or ground meat crumbles). You can also substitute the cheese with your favorite vegan variety or remove the cheese altogether.
Gluten Free Modification
Feel free to substitute the whole wheat naan in this recipe with your favorite gluten free flatbread or mini (personal size) pizza dough. If you are struggling to find a similar gluten free option, turn this recipe into a warm wrap using a gluten free tortilla instead.