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!
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.