Chipotle Chicken Flatbreads
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Chipotle Chicken Flatbreads

Chipotle Chicken Flatbreads

with Poblano Pepper, Mexican Cheese, and Cilantro

This is the other way to get a taste of the Southwest, one that doesn’t involve a tortilla, but a nice and toasty flatbread. Toppings like chipotle-spiced chicken, poblano pepper, and a blend of Mexican cheeses make it a winner in the flavor department. But the bread is basically a pizza crust by a different name, becoming warm, crisp, and tasty after only 5 minutes in the oven.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time


serving amount

1 unit

Poblano Pepper

10 ounce

Chicken Breast Strips

1 teaspoon

Chipotle Powder

1 unit


2 unit


(Contains Wheat, Sesame)

½ cup

Mexican Cheese Blend

(Contains Milk)

¼ ounce


Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

¼ teaspoon


½ tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate62 g
Sugar4 g
Dietary Fiber5 g
Protein41 g
Cholesterol145 mg
Sodium780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Medium Pan
Baking Sheet


Preheat and Prep

Wash and dry all produce. Adjust oven rack to upper position. Preheat oven to 450 degrees. Core and seed poblano, then cut into ½-inch pieces. Pat chicken dry with a paper towel. Season with ¼ tsp chipotle powder (we’ll use more later) and a large pinch of salt and pepper.

Cook Chicken and Poblano

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add chicken and poblano. Cook, stirring a few times, until browned and cooked through, 3-5 minutes. Transfer to a plate and set aside.

Cook Tomato

Meanwhile, dice tomato. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato, ¼ tsp sugar, another ¼ tsp chipotle powder (you’ll have some left over), and a pinch of salt and pepper. Cook, stirring, until tomato softens and is a little saucy, 3-4 minutes. Remove pan from heat and stir in ½ TBSP butter.

Warm Flatbreads

Place flatbreads on a lightly oiled baking sheet. Bake in oven until just warmed, about 3 minutes. Remove flatbreads from oven.

Assemble Flatbreads

Spoon tomato evenly over flatbreads, then top with chicken and poblano. Scatter cheese over top. Return sheet to oven and bake until cheese has melted and flatbreads are a little crisp, 5-6 minutes.

Finish and Serve

While flatbreads bake, roughly chop cilantro. When flatbreads are done, sprinkle cilantro over and then cut flatbreads into slices. TIP: If you like it spicy, sprinkle over a pinch of chipotle powder.