Chickity Chicken Avocado Flatbread Sandwich

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If you’re keeping this recipe on the shelf for the right day … today’s the day.
  • 4 flatbread
  • 1 ripe avocado
  • 12 ounces grilled chicken breast or thigh meat, boneless
  • 8 slices tomato, fresh, ripe
  • 12 ounces Colby Jack cheese, shredded
  • ** For Red Chili Ranch Dressing:
  • 2 cups mayonnaise
  • 2 cups buttermilk, well-shaken
  • 2 cloves garlic, peeled
  • 1 ½ cup red chili sauce
  • ¼ cup chopped onion
  • ½ teaspoon fine sea salt, plus more to taste
  • 2 teaspoons dry mustard
  • ½ cup chopped chives
  • ¼ cup chopped flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon ground black pepper
  • To make flatbread, mash avocado with a fork in a small bowl. Spread onto the flatbread. Top with slices of fresh chicken, tomato, and shredded cheese. To make the dressing, in a small bowl, combine mayonnaise, buttermilk, and red chili sauce. Whisk together.
  • Mash garlic and onion and sea salt on a cutting board with the back of a spoon to create a paste. Add garlic-onion paste and dry mustard to the buttermilk mixture. Whisk well to combine.
  • Add chives, parsley, dill, and ground black pepper. Whisk well to combine. Heat FIREDISC® cooker over medium-high heat.
  • Place an open sandwich (with no dressing) on the ‘disc. Heat bread. Drizzle on dressing and fold the sandwich in half. Serve warm.
  • NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
  • THANK YOU to the Spruce Eats for the inspiration and photo -