I guess there’s one positive to being home for work all the time…I get to cook my lunch at home! I have always been the queen of meal prep, but now that I’m home, I don’t have to worry so much about prepping all of my meals and packing them up (usually in my cute Modern Picnic Luncher—which you can get 15% off with the code KIERSTEN15). While I miss taking my Luncher to work, I do love getting to cook a meal at home. But typically I like to keep the mid-day meal super simple—like whipping up this lunch chicken flatbread.
Is it just me, or is making pizza the easiest thing to do in the whole world? All you have to do is throw on a few toppings, put it in the oven, and wait 10-ish minutes until it’s done. If it’s a pre-made crust or flatbread, even better.
This lunch chicken flatbread was born out of a desire to use up the leftovers in my fridge. I had some leftover rotisserie chicken on hand, as well as a few vegetables that needed to be used, so I threw them on a leftover wrap I had and bake it in the oven for a few minutes. I want for the cheese to get all melty, for the kale or spinach to shrink a bit, and I’ll take it out and devour.
I think the key to making a lunch chicken flatbread so easy is to have your flatbread ready to use. Making a flatbread or pizza dough from scratch makes it complicated, right? So have something in your fridge that you can throw on your sheet pan and use as your flatbread base. I enjoy these I love Angelic Bakehouse wraps or even their Flatza crusts!
Now I obviously call for particular ingredients in my lunch chicken flatbread, but feel free to use whatever you want. Here are a few vegetables if you need some ideas:
- Cherry tomatoes
- Bell pepper slices
- Onion slices
- Minced garlic
- Broccolini (or small broccoli florets)
- Summer squash
- Cubed butternut squash—cooked
- Shredded carrots
What other lunch foods do you want to learn how to make? Share below!
Lunch Chicken Flatbread
- 1 flatbread or wrap
- 2 tbsp shredded parmesan
- 1/4 cup cooked chicken
- 1/4 cup diced tomato
- 1 cup kale or spinach loosely packed
- 1/4 cup shredded low-moisture mozzarella
- Dash of Italian seasoning
- 1 tsp olive oil
- Preheat the oven to 400 degrees.
- Place the flatbread or wrap on a sheet pan.
- Add the parmesan cheese, then the chicken, the vegetables, and top with the shredded mozzarella.
- Add a dash of Italian seasoning on top, then drizzle with olive oil.
- Bake in the oven for 7-10 minutes.
- Slice and serve.
For more pizza ideas…
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