Crispy Chicken BBQ Ranch Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken BBQ Ranch Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Chicken BBQ Ranch Flatbread

Enjoy a deliciously crispy chicken flatbread layered with tangy BBQ sauce and a cool drizzle of ranch dressing. This satisfying meal balances a crunchy, flavorful chicken topping with a soft whole wheat flatbread, accented by a light red onion crunch and fresh cilantro for an inviting finish.

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NUTRITION

433kcal
Protein
37.4g
Fat
12.6g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

100 g Crispy Chicken Breast

1 whole wheat flatbread (≈80 g)

1 tbsp BBQ Sauce

1 tbsp Low-Fat Ranch Dressing

1/4 cup sliced Red Onion

Fresh Cilantro garnish

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PREPARATION

  • 1

    Preheat the oven to 425°F. Pat the chicken breast dry and season with salt, pepper, and your choice of spices.

  • 2

    For a crispy texture, lightly coat the chicken with a thin layer of whole wheat flour or panko mixed with a pinch of paprika and garlic powder.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes or until the internal temperature reaches 165°F. Once done, let it cool slightly and slice into strips.

  • 4

    Warm the whole wheat flatbread in the oven for 2-3 minutes until soft and pliable.

  • 5

    Spread a thin layer of BBQ sauce evenly over the flatbread, then layer the crispy chicken slices on top.

  • 6

    Drizzle the low-fat ranch dressing over the chicken and garnish with thinly sliced red onion and freshly torn cilantro leaves.

  • 7

    Fold or roll the flatbread, slice in half if desired, and serve immediately while warm.

Crispy Chicken BBQ Ranch Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken BBQ Ranch Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Chicken BBQ Ranch Flatbread

Enjoy a deliciously crispy chicken flatbread layered with tangy BBQ sauce and a cool drizzle of ranch dressing. This satisfying meal balances a crunchy, flavorful chicken topping with a soft whole wheat flatbread, accented by a light red onion crunch and fresh cilantro for an inviting finish.

NUTRITION

433kcal
Protein
37.4g
Fat
12.6g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

100 g Crispy Chicken Breast

1 whole wheat flatbread (≈80 g)

1 tbsp BBQ Sauce

1 tbsp Low-Fat Ranch Dressing

1/4 cup sliced Red Onion

Fresh Cilantro garnish

PREPARATION

  • 1

    Preheat the oven to 425°F. Pat the chicken breast dry and season with salt, pepper, and your choice of spices.

  • 2

    For a crispy texture, lightly coat the chicken with a thin layer of whole wheat flour or panko mixed with a pinch of paprika and garlic powder.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes or until the internal temperature reaches 165°F. Once done, let it cool slightly and slice into strips.

  • 4

    Warm the whole wheat flatbread in the oven for 2-3 minutes until soft and pliable.

  • 5

    Spread a thin layer of BBQ sauce evenly over the flatbread, then layer the crispy chicken slices on top.

  • 6

    Drizzle the low-fat ranch dressing over the chicken and garnish with thinly sliced red onion and freshly torn cilantro leaves.

  • 7

    Fold or roll the flatbread, slice in half if desired, and serve immediately while warm.