Chicken Flatbread with Mango, Jalapeños & Chipotle Sauce

This flavorful chicken flatbread recipe is one of my absolute favorites, and once you try it, you'll see why. It starts with juicy cilantro-lime chicken layered onto crisp flatbread, then it's topped with roasted jalapeños, sweet mango, red onion, and melted cheese. A smoky chipotle yogurt sauce ties it all together and gives each bite a subtly spicy kick.

I make some version of flatbread almost weekly, but this one always stands out. It's just as great for an easy dinner as it is for sharing as an appetizer or party dish. Trust me, this is chicken flatbread you'll want on repeat!

This recipe was inspired after making a batch of cilantro lime chicken, which I love to keep on hand to use for easy dinners like this one. I like to serve this with some sweet corn cake on the side, which usually doubles as dessert, too!

Ingredients

For the Cilantro Lime Chicken

The ingredients below will give your chicken a lot of extra flavor, but you can use any cooked chicken that's been shredded or chopped.

• 2 pounds boneless, skinless chicken breasts (about 3-4 breasts)
• Zest and juice of 3 limes
• ¼ cup extra-virgin olive oil
• 2 garlic cloves, minced
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• ½ teaspoon chipotle powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh cilantro, chopped
• 1-2 tablespoons adobo sauce (from canned chipotle peppers in adobo; optional)

For the Flatbreads

• 4 flatbreads (store-bought or homemade)
• 4 jalapeños
• 1-2 cups shredded Mexican-blend cheese
• ½ cup red onion, finely minced
• 2 ripe mangoes, diced
• 1 pint cherry tomatoes, quartered
• 1-2 avocados, diced
• 1 cup fresh cilantro, chopped

For the Chipotle Sauce

• ½ cup plain yogurt
• ½ cup mayonnaise
• 1-2 tablespoons pureed chipotle pepper
• ½ teaspoon cumin
• ½ teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper

Instructions

1. Marinate the chicken: In a small bowl or resealable plastic bag, combine the lime zest and juice, olive oil, minced garlic, cumin, onion powder, chipotle powder, salt, pepper, cilantro, and adobo sauce. Add the chicken and mix to coat. Refrigerate and marinate for at least 2 hours, or up to 4 hours.
2. Cook the chicken: Preheat your grill or a grill pan to medium heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice thinly or chop.
3. Roast the jalapeños: Preheat the oven to 400°F. Place whole jalapeños on a baking sheet and drizzle lightly with oil. Roast for 10-15 minutes, or until the skins blister and blacken slightly. Let cool, then remove stems and dice. (You can also put them under the broiler until they blacken, turning them as each side blackens).
4. Make the chipotle sauce: In a blender or food processor, combine all of the ingredients. Blend on high until the sauce is smooth and creamy. Taste and adjust seasoning if needed. Set aside.
5. Assemble the flatbreads: Reduce oven temperature to 375°F. Place the flatbreads on a large baking sheet. Divide toppings evenly between each flatbread in this order: shredded cheese, chicken, roasted jalapeños, red onion, mango, and cherry tomatoes. Bake for 8-12 minutes, or until cheese is melted and flatbread is golden and crisp.
6. Finish and serve: Remove from the oven and top with diced avocado, chopped cilantro, and a drizzle of chipotle sauce. Slice and serve immediately while it's warm and crispy.

Alternate Cooking Methods

Grill Instructions

1. Preheat the grill to medium heat (around 375-400°F). If you're using a gas grill, close the lid to build heat.
2. Prepare the flatbreads. Assemble each flatbread as directed: add cheese, grilled chicken, roasted jalapeños, onion, mango, and tomatoes.
3. Use indirect heat. Place flatbreads on a grill-safe baking sheet or directly on the grill grates over indirect heat (not directly over the flame) to avoid burning the bottom.
4. Cover and cook for 6-10 minutes, or until the cheese is melted and the flatbread is crisp around the edges.
5. Remove from grill and top with avocado, cilantro, and chipotle sauce. Slice and serve immediately.

Air Fryer Instructions

1. Preheat your air fryer to 375°F.
2. Assemble the flatbreads with all toppings except avocado, cilantro, and chipotle sauce.
3. Cut flatbreads if needed. If your air fryer is small, slice the flatbread into halves or quarters so they fit without overlapping.
4. Air fry for 5-7 minutes, checking at the 5-minute mark. Flatbreads should be golden, the cheese melted, and the edges lightly crisped.
5. Remove and top with avocado, fresh cilantro, and a drizzle of chipotle sauce.

Substitutions

• Chicken: Swap with rotisserie chicken for a shortcut, or use grilled shrimp or steak. Tofu or chickpeas work well for a vegetarian version.
• Flatbread: Use naan, pita, or thin pizza crusts if flatbread isn't available. You can also use gluten-free flatbreads to make this recipe gluten-free.
• Mango: Swap with diced pineapple or peaches for a similar sweet contrast. You can also omit it for a more savory flatbread.
• Jalapeños: Use canned green chiles or pickled jalapeños in a pinch. If you prefer less heat, try roasted poblano peppers instead.
• Yogurt & Mayo: Can be replaced with sour cream, Greek yogurt, or a dairy-free alternative.
• Pureed chipotle: Use chipotle powder or hot sauce if you don't have canned chipotle peppers.
• Cumin & Seasonings: Smoked paprika is a good backup for cumin if needed.
• Cheese: Mexican-blend cheese can be swapped with Monterey Jack, mozzarella, cheddar, or crumbled queso fresco.
• Avocado: If you don't have avocado, try a dollop of guacamole or a drizzle of lime crema instead.

Equipment Needed

• Cutting board and sharp knife (for chopping chicken, mango, jalapeños, and toppings)
• Mixing bowls (for marinating the chicken and prepping sauce)
• Whisk or spoon (for mixing marinade and sauce)
• Blender or food processor (for making the chipotle sauce)
• Grill or grill pan (for cooking the chicken)
• Oven or air fryer (for baking the assembled flatbreads)
• Baking sheet (for roasting jalapeños and baking flatbreads)
• Tongs (for flipping chicken on the grill)
• Measuring cups and spoons
• Spatula or pizza cutter (for slicing the chicken flatbreads after baking)

Storage & Reheating

Refrigerator:
Store leftover chicken flatbread slices in an airtight container in the fridge for up to 3 days. For the best results, store any extra toppings (like avocado, cilantro, or sauce) separately and add them fresh after reheating.

Freezer:
While the flatbread can technically be frozen, the fresh toppings (like mango, avocado, and tomatoes) don't hold up well. If you plan to freeze it, do it before baking, and skip the more delicate toppings until you're ready to serve. Wrap the chicken flatbread tightly in plastic wrap and foil, then freeze for up to 2 months.

Reheating:

• Oven: Reheat at 375°F for 8-10 minutes on a baking sheet until it's warmed through and the crust is crisp again.
• Air Fryer: Air fry at 350°F for 4-6 minutes.
• Microwave: Not recommended, as it can make the flatbread soggy, but it works in a pinch (reheat in 30-second intervals).

Frequently Asked Questions

Related

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Pairings

These are my favorite things to serve with chicken flatbread:

Continue to Content

Chicken Flatbread with Mango, Jalapeños & Chipotle Sauce

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 35 minutes

It may seem like a lot of steps and ingredients but this chicken flatbread comes together quickly. You can use leftover chicken to streamline it even more!

Print

Ingredients

Cilantro-Lime Chicken

• 2 pounds chicken breasts, 3-4 breasts
• zest and juice of 3 limes
• ¼ cup extra-virgin olive oil
• 2 garlic cloves, minced
• ½ teaspoon cumin
• ½ teaspoon onion powder
• ½ teaspoon chipotle powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• ¼ cup fresh cilantro, chopped
• 1-2 tablespoons adobo sauce, from a can of chipotle peppers in adobo sauce (optional)

Flatbreads

• 4 flatbreads, homemade or your favorite store-bought brand
• 4 jalapenos
• 1-2 cups mexican-blend shredded cheese
• ½ cup red onion, minced
• 2 mangoes, diced
• 1 pint cherry tomatoes, quartered
• 1-2 avocados, diced
• 1 cup chopped cilantro

Chipotle Sauce

• ½ cup plain yogurt
• ½ cup mayonnaise
• 1-2 tablespoons pureed chipotle pepper
• ½ teaspoon cumin
• ½ teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper

Instructions

1. Place all ingredients except chicken into a small bowl, dish or large resealable plastic bag; mix well. Add chicken and marinate for at least two hours and up to four.
2. Grill chicken over medium heat until well-browned on both sides and cooked completely through. Slice thinly or chop chicken (however you prefer it) and set aside.
3. Make the chipotle sauce: Place all ingredients in a blender or food processor. Blend on high speed until it's smooth and creamy.
4. Preheat oven to 400F.
5. Place the jalapeños on a baking sheet, then drizzle lightly with oil. Roast for 10-15 minutes or until beginning to blister and blacken. Remove from oven and let cool. Remove stems and dice. Set aside.
6. Reduce oven temperature to 375F.
7. Place the flatbreads on large baking sheet(s). Dividing evenly between flatbreads, top with cheese, chicken, roasted jalapenos, red onion, mango and tomatoes. Bake for 8-12 minutes or until the flatbreads are turning golden brown and cheese is melted through. Remove from the oven and top with avocado, cilantro and chipotle sauce.
8. Cut into squares and serve immediately.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 107mgSodium: 831mgCarbohydrates: 58gFiber: 9gSugar: 22gProtein: 44g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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