Grilled Mediterranean Flatbreads may be one of my very favorite recipes of all time!
Ideas for flatbreads are endless!
I went with a Mediterranean theme for this flatbread and it was such an amazing combination of flavors.
Using the Stonefire Naan flatbreads make it even easier to throw together.
Even though this flatbread is grilled, it’s served at room temperature making it perfect for a light meal on a hot summer day.
(Confession: I seriously had to look up the spelling of “mediterranean” about 5 times before finally getting it right 😉 )
How to make Grilled Mediterranean Flatbreads
I started with 1 large chicken breast and I sliced it in half lengthwise to make two thinner pieces of chicken.
I seasoned it with olive oil, kosher salt, pepper, oregano, and red pepper flake for a little heat.
Right onto a 450 degree grill and they only took a few minutes per side since they were so thin.
The flatbreads go right onto the grill as well, maybe 2-3 minutes per side depending on how crisp you want them.
As the chicken and flatbreads cooled, I prepared the toppings.
I used roasted red pepper hummus, the chicken (of course), sun dried tomatoes, pepperoncinis, red onion (which I cooked for a few minutes in a skillet because I’m not a fan of raw onions).
Also crumbled feta cheese and topped it off with some fresh basil.
Oh…My…Goodness Grilled Mediterranean Flatbreads are crazy delicious!
Mix it up with the toppings to fit your taste.
Olives would be a great addition, or even some cucumber.
You could easily leave the chicken out for a vegetarian flatbread.
More recipes like grilled Mediterranean flatbreads to try…
Grilled Mediterranean Flatbreads
A grilled flatbread with all the yummy flavors of the Mediterranean!
- 1 large chicken breast
- olive oil, salt, pepper, oregano, red pepper flakes
- 2 packages Stonefire Naan Bread (each package has 2 flatbreads)
- 1 10 oz container roasted red pepper hummus
- 1/2 cup sun dried tomatoes chopped
- 1/2 cup pepperoncinis chopped
- 1 cup red onion (raw or cooked) diced
- 1 cup feta cheese
- fresh basil
Cut the chicken breast in half lengthwise so it becomes two thinner pieces of chicken. Drizzle with olive oil, kosher salt, pepper, oregano, and red pepper flakes on both sides.
Preheat grill to 450 degrees. Grill chicken 3-4 minutes per side, depending on thickness. Grill flatbreads 2-3 minutes per side. (increase grilling time if you want crunchier flatbreads, decrease for sofer flatbreads)
Let chicken cool and slice into thin strips. Spread hummus evenly on each flatbread. Top with chicken, sun dried tomatoes, pepperoncinis, onion, feta cheese, and fresh basil.