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High Protein Chicken Caesar Flatbread (Greek Yogurt Sauce) - Quick, Fresh, Satisfying

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 servings

Ingredients
  

  • Flatbreads: 2–3 pieces (naan, pita, or pre-baked flatbread)
  • Cooked chicken breast: 2 cups, shredded or chopped (rotisserie works great)
  • Romaine lettuce: 3 cups, chopped
  • Parmesan cheese: 1/3 cup, finely grated or shaved
  • Cherry tomatoes (optional): 1 cup, halved
  • Red onion (optional): Thinly sliced
  • Olive oil: 1 tablespoon (for brushing flatbread)
  • Freshly cracked black pepper: to taste
  • Plain Greek yogurt (2% or nonfat): 3/4 cup
  • Lemon juice: 2 tablespoons
  • Dijon mustard: 1 teaspoon
  • Worcestershire sauce: 1 teaspoon
  • Anchovy paste (optional but classic): 1/2 teaspoon
  • Garlic:1 small clove, finely grated
  • Olive oil: 1 tablespoon
  • Grated Parmesan: 2 tablespoons
  • Salt and pepper: to taste
  • Water or milk: 1–2 tablespoons to thin, as needed

Instructions
 

  • Make the sauce: In a bowl, whisk Greek yogurt, lemon juice, Dijon, Worcestershire, anchovy paste (if using), garlic, olive oil, and 2 tablespoons Parmesan. Season with salt and plenty of black pepper. Thin with a splash of water or milk until slightly pourable but still creamy.
  • Prep the chicken: Toss the cooked chicken with 2–3 tablespoons of the Caesar sauce to coat. This keeps it juicy and flavorful.
  • Warm the flatbread: Brush flatbreads lightly with olive oil. Warm in a 400°F (200°C) oven for 3–5 minutes, or toast in a skillet until edges are just crisp.
  • Toss the lettuce: In a large bowl, toss romaine with enough Caesar sauce to lightly coat. You want glossy leaves, not soggy ones.
  • Assemble: Top warm flatbreads with dressed romaine, then add the sauced chicken. Sprinkle with Parmesan. Add tomatoes and a few slivers of red onion if you like.
  • Finish: Crack fresh black pepper over the top and drizzle a little extra sauce if you want. Slice and serve right away.