Thai Chicken Flatbreads
These Thai Chicken Flatbreads are a fun and colorful appetizer or main course! They get topped with a tasty peanut sauce for extra flavor.
This post may contain paid links. For more information, please see our disclosure policy.
This batch of Thai Chicken Flatbreads came about as a bit of an afterthought. Well, maybe not afterthought. More of a “How in the heck am I going to eat all of this cabbage!?” We recently had pulled pork sandwiches for dinner, and I love this homemade coleslaw on top of those sandwiches.
On a side note, that coleslaw recipe is from the early days of the blog. The photos are horrible, but the recipe itself is amazing. I’ve made that coleslaw dozens of times over the years. One of these times I should stop and take new photos. Maybe next time. Maybe.
The thing about that coleslaw recipe is I really like using half red cabbage and half green cabbage. Since you can’t really buy a cabbage that is half-red and half-green, that means I end up with 2 heads of cabbage.
I try to buy the smallest cabbages I can find, but 2 heads of cabbage is still a lot of cabbage! So after I polished off a batch of coleslaw, I was hunting for a way to use up the extra cabbage. And that’s when I remembered these Thai Peanut Wraps.
Thai Chicken Flatbreads
The base for those Thai Peanut Wraps is very similar to the base of the coleslaw. The difference is the ‘sauce’ that you add to it. For coleslaw, it’s a buttermilk + mayo sauce. For the Thai version, it’s a peanut sauce. I used the other half of that shredded cabbage combined with a quick + easy peanut sauce recipe, and I ended up with these Thai Chicken Flatbreads. They’re delicious!
I was never planning on taking photos of these flatbreads. They were merely a way to (1) make an easy dinner and (2) use up all that damned cabbage. But once I constructed these flatbreads, I told Laura dinner was going to have to wait a few minutes. I scampered off to my basement “photo studio” (i.e. the back storage closet), and grabbed a few photos. These Thai Chicken Flatbreads were just too colorful. I had to take a photo!
For these flatbreads, I did add some sliced chicken on top. To be honest, the chicken isn’t really needed. I liked it, but Laura left the chicken off of hers. The real flavor comes from the peanut sauce. If you’re looking for a fun (and colorful) dish, then these Thai Chicken Flatbreads are it!
We served these for dinner, but I could totally see these flatbreads being served as an appetizer – perhaps use some grilled chicken and serve these on the back deck this summer? Heck, you could even heat up the flatbreads right there on the grill. Sounds pretty fun, right?
I hope you enjoy these Thai Chicken Flatbreads as much as we did! I suspect these will be making regular appearances around here – like whenever I make coleslaw and have an extra mountain of shredded cabbage that needs a home. Cheers!
Did you make these Thai Chicken Flatbreads at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Thai Chicken Flatbreads
Ingredients
For the Peanut Sauce
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 Tbsp honey
- 1 tsp garlic minced
- ¼ cup peanut butter
- ½ tsp salt
- ½ tsp crushed red pepper flakes
For the Flatbreads
- 1 Tbsp vegetable oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 16 oz. boneless skinless chicken cutlets
- 4 cups shredded cabbage see note
- 1½ cups shredded carrots ~5 large carrots
- 1 red bell pepper thinly sliced
- 1 cup edamame cooked and shelled
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
- ½ cup honey-roasted peanuts
- 6 naan flatbreads
- 2 cups shredded mozzarella cheese
Instructions
For the Peanut Sauce
- Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic; whisk until well combined.
- Add the peanut butter, salt and red pepper flakes; whisk until smooth. Set sauce aside.
For the Flatbreads
- Preheat oven to 400°F.
- Using a large skillet, add vegetable oil and place over medium-high heat.
- Sprinkle salt and pepper evenly on top of chicken cutlets. Once skillet is hot, add chicken and cook 3-4 minutes per side, or until fully cooked.
- Remove chicken from skillet and let rest for 5 minutes. Slice chicken into thin strips and set aside.
- Using a large bowl, add cabbage, carrots, bell pepper, edamame, cilantro, green onions and peanuts; toss until well combined.
- Place flatbreads on 2 baking sheets. Top each with mozzarella and cooked chicken. Bake for 10-12 minutes or until cheese has melted.
- Remove from oven, top with shredded cabbage and drizzle sauce on top of each flatbread. (Note: You can also toss the cabbage with peanut sauce before placing on top of flatbreads.)
Notes
Looking for more Thai peanut recipes? Check out some of these other fun creations, too:
Cant wait to make this soon for me for the flatbreads can i use mushrooms / vegan cheese and skip red bell pepper as am not a big fan of red bell pepper i never had thai chicken flatbreads before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Yes! Feel free to make any substitutions you’d like here, Ramya. I think the mushrooms is a fun idea – enjoy!
Oooh, I love Thai-inspired meals. And this is so pretty! But something in me is wanting to marinate those chickens in something spicy. Do you happen to have Thai-inspired marinade recipe?
Hmmm, that’s a good question, Kim! I’m thinking you could use this Thai Chicken Skewers recipe (https://spicedblog.com/thai-chicken-skewers-with-peanut-sauce/) and add some sriracha or chili paste to bring the heat. Great idea! Now I want to try that out myself. 🙂
I wish I had one of these right now! Love your sauce.
Thanks so much, Mimi! A sauce really can take a meal from “meh” to “woah” in a matter of minutes! This peanut sauce is a quick and easy version that we like to keep on hand.
I’ve just started my annual batch of sauerkraut so i had a biiiig green cabbage to handle. the crows got a lot of outer leaves :=) What a shame they don’t have red and green cabbages in one. how interesting that would be. Love this meal idea David.
I think we should create a red and green cabbage! It would be amazing. Can we just graft the stem of a green cabbage to the stem of a red cabbage. What would happen?? Let’s find out, shall we? 🙂
The whole idea to use up cabbages looks delicious David. I rarely buy a whole cabbage unless making sauerkraut but thankfully we can buy them cut up into portions. I can imagine the Peanut sauce being really tasty.
You can buy cabbages that are already cut into portions? That’s awesome! We can buy shredded cabbage in bags, but it tends to have already lost its crispy texture…so it’s not great. Give this peanut sauce a try sometime. It’s pretty fantastic!
Love the idea of using flatbreads with the Thai chicken! So flavorful!
Flatbreads are a great blank canvas for all sorts of fun flavors – I love how this Thai chicken version turned out! 🙂
Some of the best recipes are born out of the need to use up leftovers and this one is no exception. Sounds and looks fantastic!
I couldn’t agree more, Frank! Laura is a master at turning random bits of leftovers into something delicious, too. This Thai chicken version was a fun way to use leftovers but also mix up the flavors we usually go to. Thanks!
You had me at “peanut sauce.” I’ll eat anything with peanut sauce on it. I would probably eat peanut sauce as a soup. This sounds like a great way to use up some cabbage! Though, I’m such a fan of cabbage, I could just steam it, slather it with butter, and sprikle on a bit of nutmeg.
That peanut sauce is so good, Jeff! We’ve been using that one for years, and we just mix up how we use it. Your description of cabbage (cooked, butter, nutmeg) sounds kinda like what I would do with a muffin. Hah!
I know what you mean – some of those cabbage heads are huge! Thank you for the inspiration on how to enjoy them. These flatbreads would make a great lunch or dinner and fun summer party app too!
I try to pick out the smallest cabbages possible…and they still make so.much.shredded.cabbage. 🙂 That peanut sauce is great on cabbage, so these flatbreads were a fun and flavorful way to use up the leftovers!
Thai Chicken Flatbreads sound like a delightful and creative way to use up leftover cabbage and create a delicious meal. Thank you for sharing this inventive and delicious recipe!
This was a fun one, Raymund! Flatbreads are a great canvas for all sorts of flavors, and these ended up being really tasty…not to mention a way to use up all that cabbage! Haha!
My husband had a Thai chicken pizza a couple of weeks ago and I tasted it so I can imagine how good your flatbread is. By the way, I often ask the produce manager if I could just have half a head of cabbage since must meals are for just the two of us. He takes it in the back, cuts it, wraps and prices it for me…no problem.
Hey Karen!! I like that idea of a Thai chicken pizza…do you remember what kind of sauce it had on it? That’s the piece that would leave me scratching my head as far as blending the right flavors together. And on a side note, you can buy half a head of cabbage!? Say what?!