Ancho Chicken Flatbread Sandwich with Cilantro and Lime
This Ancho Chicken Flatbread Sandwich with Cilantro and Lime has big bold flavors that pair perfectly with a Cayman Jack margarita!
Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time17 minutes mins
Course: Main
Cuisine: Mexican
Servings: 8 servings
- 8 rounds of Flatbread
- 2 lb chicken breast cut into thin strips
- Chicken seasoning recipe to follow
- 2 poblano peppers cut into strips
- 1 Red Onion thinly sliced (Bonus points if you use Pickled Red Onions)
- Sour cream
- Cilantro chopped
- Lime cut into eighths
- Salsa
- Vegetable oil
Chicken Seasoning
- Chicken Seasoning:
- 1 ½ tablespoon Cumin
- 1 ½ tablespoon ancho chile powder
- 1 teaspoon Kosher salt
Cut chicken breasts into thin strips and toss with seasoning until well coated.
Cook chicken in a skillet with a swirl of oil till cooked through.
At the same time cook poblano strips in a separate skillet with oil on medium high heat till slightly charred.
If you have a gas stove, lightly toast each piece of flatbread on each side over the burners till right before it starts charring. If using an electric stovetop, toast the flatbread in a dry skillet on medium heat the same way.
Assemble the sandwich by spreading sour cream onto the inside of half of the flatbread, then add onion, poblano, chicken and cilantro. Top with salsa and a squeeze of lime and fold in half.