Toasted Flatbread with Spicy Jerk Chicken and Mango Chutney

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Warm toasted flatbread topped with spicy jerk chicken and sweet mango chutney, offering a harmonious balance of heat and tropical sweetness. This Caribbean-inspired sandwich and wrap recipe, ready in about 20 minutes, pairs flatbread, boneless skinless chicken thigh, jerk seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 1, 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.

Prep: 10 min Cook: 10 min Serves 1 Caribbean cuisine 400 cal/serving

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Ingredients

1 large (8-inch) flatbread
5 oz, thinly sliced boneless skinless chicken thigh
1 tbsp jerk seasoning
1 tbsp olive oil
3 tbsp mango chutney
2 tbsp, thinly sliced red onion
1 tbsp fresh cilantro leaves
1 for serving lime wedge

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Instructions

Step 1: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Toss 5 ounces thinly sliced boneless skinless chicken thigh with 1 tablespoon jerk seasoning, then sauté the chicken for 4-5 minutes until cooked through and slightly charred on edges.
Step 2: While the chicken cooks, preheat the oven broiler. Place 1 large (8-inch) flatbread on a baking sheet and toast under the broiler for 1-2 minutes until lightly crisp but still pliable.
Step 3: Remove the flatbread from the oven and spread 3 tablespoons mango chutney evenly over the surface.
Step 4: Top the chutney with the cooked jerk chicken and 2 tablespoons thinly sliced red onion.
Step 5: Return the flatbread to the broiler for an additional 1 minute to warm the toppings.
Step 6: Remove from oven, sprinkle 1 tablespoon fresh cilantro leaves over the top, and serve immediately with a lime wedge on the side for squeezing.