Charred Southwest Flatbread with Spiced Chicken and Avocado

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Grilled flatbread topped with smoky spiced chicken, creamy avocado, and fresh salsa for a satisfying handheld meal inspired by Southwestern flavors. This Latin American-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs flatbreads, boneless skinless chicken thighs, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large (8-inch) flatbreads
• 8 oz, thinly sliced boneless skinless chicken thighs
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 medium, sliced avocado
• 1/2 cup, halved cherry tomatoes
• 2 tbsp, finely diced red onion
• 2 tbsp, chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, toss 8 oz thinly sliced boneless skinless chicken thighs with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes, stirring occasionally, until charred at edges and cooked through.
3. Step 3: Meanwhile, mix 1/2 cup halved cherry tomatoes, 2 tbsp finely diced red onion, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and a pinch of salt in a small bowl to create fresh salsa.
4. Step 4: Brush 2 large flatbreads with the remaining 1 tbsp olive oil and grill or char them in a clean skillet over medium-high heat for 1-2 minutes per side until warmed and slightly crisp.
5. Step 5: Top each flatbread with half the cooked chicken, sliced avocado from 1 medium avocado, and the fresh tomato salsa before serving.