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
  1. In a small bowl, combine mayonnaise, vinegar, 2 teaspoons Cajun seasoning, Worcestershire, hot sauce, garlic, and black pepper.
  2. Preheat oven to 450°. Spray a large rimmed baking sheet with cooking spray.
  3. 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.
  4. Bake until tender and lightly browned, 10 to 15 minutes, stirring halfway through baking. Leave oven on.
  5. On another rimmed baking sheet, place flatbreads.
  6. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cajun-chicken-flatbreads/