Recipe Development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen
These Cajun Chicken Flatbreads combine smoked chicken, roasted vegetables, and melty cheese with bold Cajun flavor for an easy weeknight meal.
Cajun Chicken Flatbreads
Makes 2
Ingredients
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 3 teaspoons white pepper Cajun seasoning*, divided
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 2 cloves garlic, grated
- ½ teaspoon freshly ground black pepper
- 4 ears corn, kernels removed
- 1 (8-ounce) package assorted grape tomatoes, halved
- 6 mini tricolor sweet peppers, sliced into rings
- 12 fresh okra pods, halved lengthwise
- 2 tablespoons olive oil
- 1 (14.1-ounce) package artisan flatbreads
- 2 cups smoked shredded chicken
- 1 (4-ounce) container shredded Asiago, fontina, Parmesan, and provolone cheese blend
- Garnish: fresh parsley leaves
Instructions
- In a small bowl, combine mayonnaise, vinegar, 2 teaspoons Cajun seasoning, Worcestershire, hot sauce, garlic, and black pepper.
- Preheat oven to 450°. Spray a large rimmed baking sheet with cooking spray.
- In a large bowl, place corn kernels, tomatoes, sweet peppers, okra, oil, and remaining 1 teaspoon Cajun seasoning, tossing to coat. Spread on prepared pan.
- Bake until tender and lightly browned, 10 to 15 minutes, stirring halfway through baking. Leave oven on.
- On another rimmed baking sheet, place flatbreads.
- Bake until hot, about 5 minutes. Spread ½ cup mayonnaise mixture on top of each flatbread. Top each with chicken, roasted vegetables, and cheese. Bake until cheese is melted, about 5 minutes more. Serve warm. Garnish with parsley, if desired.
Notes
*We used Slap Ya Mama White Pepper Cajun Seasoning.
