Southwestern Flatbread combines peppery chicken with sweet peppers, black beans and corn on a warm flatbread for a southwest twist!

Ingredients: *Yield: 6-8


  • 6-8 pieces of flatbread, store-bought or homemade


  • 6-8 chicken tenderloins
  • Extra-virgin olive oil
  • Salt and pepper
  • 1 cup black beans
  • 1 orange pepper
  • 1 cup fresh corn
  • 1 avocado
  • Fresh cilantro

Chipotle Crema

  • 1 cup plain Greek yogurt
  • 1 chipotle in adobo
  • Zest and juice of one lime
  • Salt and pepper to taste


  1. Make flatbread and salsa (can be done a day ahead) or have store-bought ready to go.
  2. Brush chicken with EVOO and salt and pepper. *Make sure to liberally pepper the chicken to give it amazing flavor and heat.
  3. Grill or cook chicken until tender. Cut into bite-sized pieces.
  4. Drain and rinse beans, chop pepper and avocado.
  5. Spread Chipotle Cream on flatbread and add all ingredients on top.

Chipotle Crema

  1. Put yogurt in a small bowl.
  2. Mash chipotle to a thick paste. Add to yogurt.
  3. Add lime, salt and pepper and mix to combine.


  • If desired, sauté peppers before using.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.