I don’t blame Manatee for loving that Thai flatbread. It’s sweet, salty, spicy, and light. Could you get any better?
I found a recipe for a basic flatbread in Ultimate Appetizers. Then I slowly collected my ammunition: Spicy Peanut Sauce from Brennan’s, fresh chile peppers from the garden, frozen chicken breasts from Woodman’s, and then finally the perishables: coleslaw mix, scallions, and mozzarella cheese. When I told Manatee what I was doing, I backed it up with an innocent “Well I have all the ingredients so why not?”
He could not argue.
The flatbread recipe I found made enough flatbread for a family of 12. So I am not recommending it for this recipe. Manatee was happy with the leftovers but I assume most people would get tired of it by day 4.
I would recommend using your own pizza dough or flatbread dough recipe. Or, to make it even easier, buy a pre-made pizza crust (as thin as possible).
Thai Chicken Flatbread
1 flatbread or pizza crust
1/4 cup peanut sauce
1 cooked chicken breast, shredded
1/4-1/2 cup shredded mozzarella cheese
1-2 small chile peppers, diced optional
1 bunch of scallions, thinly chopped
2 cups of coleslaw mix, divided
2 limes, quartered
- Spread out peanut sauce on flatbread or crust.
- Sprinkle on chicken.
- Add 1 cup of coleslaw mix. Add peppers, if using.
- Cover with cheese.
- Bake at 450 for 20-25 minutes or until cheese is melted and golden.
- Top with remaining coleslaw mix and green onion. Serve with lime wedges.
Recipe Review: First of all, I have to say that Manatee loved it! He took it to work for several days and was genuinely disappointed when we ran out of leftovers. For me, it was just as good as I imagined. I would have like more peanut sauce so next time, Manatee and I might split it so we can each have our own sides with the ‘correct’ amount of peanut sauce. I also may try adding some fresh cilantro with the fresh coleslaw and scallions.
This is definitely a keeper! I hope you enjoy it, too.