• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Grilled Chicken Flatbread Sandwiches

Category: Sandwiches

 Ingredients List

  • For the Chicken
  • 1/2 cup Private Selection Classic Buttermilk Ranch
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Simple Truth Organic chopped rosemary
  • 1 tablespoon sugar
  • 1 teaspoon white distilled vinegar
  • Black pepper
  • 2 ”“ 2 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • For the sandwich
  • 4 tablespoons Private Selection Classic Buttermilk ranch
  • 1/2 tablespoon balsamic vinegar
  • 4 pieces of flatbread
  • Lettuce
  • tomatoes


To make the chicken
In a large zip top bag, combine the ranch dressing, olive oil, Worcestershire sauce, lemon juice, rosemary, sugar, and vinegar. Season with pepper. Add the chicken and stir to coat the chicken. Refrigerate for at least 6 hours, preferably overnight.
Preheat a grill to medium-high heat.
Thread the chicken onto skewers, then grill until no longer pink in the center, 8-9 minutes, turning as needed. Serve 2/3 of the chicken and reserve the remaining chicken for the sandwiches.
To make the sandwiches
In a small bowl, combine the ranch and the balsamic vinegar.
On each piece of flatbread, layer lettuce, some of the leftover chicken and tomatoes. Drizzle with the balsamic ranch dressing.

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