Name: Recipe for Spiced Chicken Whole Wheat Flatbread
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 12 minutes
Yield: 1 each
Cuisine: Appetizers and Sides
Ingredients: 1 quart tomato puree; 1 water; 2/3 Worcestershire sauce; 2 yellow onions, diced; 4 fresh garlic; 4 brown sugar; 2 chili powder; 1 black pepper; 1/2 balsamic vinegar; 1 1/2 spicy brown mustard; 4 red onions, julienned; 1/2 olive oil; 1/2 fresh thyme, minced; 1/4 balsamic vinegar; 4 4-ounce pieces of chicken; 1/4 olive oil; 1 cumin; 1 paprika; 1/4 cayenne; 3/4 coriander; 2 fresh garlic; 1/2 kosher salt; 2-3 lemon juice; 1 6-inch whole wheat low-sodium flatbread; 1 reduced-fat feta cheese; 1/2 arugula

Six squares of chicken flatbread on white counter

Appetizers and Sides A Fun Start to Dinner

As flatbreads become more and more popular, the best way to enjoy this increasingly expensive restaurant treat is to make it yourself. And by using fresh ingredients it’s certain to be healthy. The spicy chicken aspect has an almost Indian multi-layered blend of spices with the warmth of paprika and pepper and the tartness of cumin. Slow cooking is the best way to bring out the sweetness of onions and that rich, caramelized flavor that perfectly complements the combination of chicken, salty feta and sweet sauce; be sure to make extra.

Spiced Chicken Whole Wheat Flatbread

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 1 each
Cook Time: 7 minutes
Prep Time: 5 minutes
Total Time: 12 minutes

Recipe Ingredients

1 quart tomato puree
1 pint water
2/3 cup Worcestershire sauce
2 cups yellow onions, diced
4 teaspoons fresh garlic
4 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon black pepper
1/2 cup balsamic vinegar
1 1/2 tablespoons spicy brown mustard
4 cups red onions, julienned
1/2 tablespoon olive oil
1/2 tablespoon fresh thyme, minced
1/4 cup balsamic vinegar
4 4-ounce pieces of chicken
1/4 teaspoon olive oil
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne
3/4 teaspoon coriander
2 teaspoons fresh garlic
1/2 teaspoon kosher salt
2-3 tablespoons lemon juice
1 6-inch whole wheat low-sodium flatbread
1 tablespoon reduced-fat feta cheese
1/2 cup arugula

BBQ sauce:

Place tomato puree, 1 pint water, Worcestershire sauce, 2 cups yellow onions, 4 teaspoons fresh garlic, brown sugar, chili powder, black pepper, balsamic vinegar, and spicy brown mustard in a medium size pan. Bring to a boil, then simmer for 30 minutes. Remove from the heat and puree sauce.

Caramelized onions:

In a skillet add 1/2 tablespoon olive oil. Sauté 4 cups of red onions with the thyme until golden. Add balsamic vinegar. Reduce liquid then remove from heat. Onions should be cooked but firm.

Spiced chicken:

Blend together: 1/4 teaspoon olive oil, cumin, paprika, cayenne, coriander, 2 teaspoons fresh garlic, 1/2 teaspoon salt, and lemon juice. Marinate with the chicken at least a half hour before cooking. Place chicken on a prepared sheet pan and cook at 350 degrees until internal temperature reaches 165 degrees.

Procedure for flat bread:

Spread 2 tablespoons of homemade barbecue sauce onto flatbread. Top with caramelized onions, diced spiced chicken, and cheese. Place on sheet pan and bake at 375 degrees for 5-7 minutes. Remove from the oven, add the arugula, cut into six pieces and serve.