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Smoky Grilled Chicken Flatbreads with Creamy Slaw

Warm, soft flatbreads stuffed with smoky, spice-rubbed grilled chicken breast and a generous topping of crisp, tangy, and creamy cabbage slaw.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 flatbreads
Course: Dinner, Lunch, Main Course
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Creamy Slaw
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt or sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley chopped
  • 2 green onions sliced
Assembly
  • 4-6 flatbreads pita or naan

Equipment

  • Outdoor grill or grill pan
  • Mixing bowls
  • Whisk
  • Tongs
  • Cutting board and knife

Method
 

  1. Combine olive oil, lemon juice, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl. Add chicken, coat well, and marinate for at least 30 minutes.
  2. Whisk together mayonnaise, yogurt, vinegar, lemon juice, parsley, salt, and pepper to make slaw dressing.
  3. Toss cabbage, carrots, and green onions with the dressing in a large bowl until coated. Refrigerate.
  4. Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
  5. Remove chicken from grill and let rest for 5-10 minutes before slicing into strips.
  6. Briefly warm the flatbreads on the grill for about 30 seconds per side.
  7. To assemble, place slaw on a warm flatbread and top with sliced chicken. Fold and serve.

Notes

Flatten thick chicken breasts for even cooking. The slaw is best served fresh but can be made an hour ahead. Use pocketless pita or naan for best results.