Chicken Bacon Ranch Flatbreads
- 4 naan flatbreads
- 1.5lb of boneless skinless chicken breasts
- 1lb bacon, cooked
- 5oz ranch dressing
- 8oz shredded cheddar cheese
- ½ head of shredded iceberg lettuce
- 1 large tomato, diced
- 1 tsp oregano
- 1 tsp pepper
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- Preheat oven to 350 degrees F. Mix oregano, pepper, salt, onion powder, and garlic powder together in a small bowl. Sprinkle onto uncooked chicken breasts and place onto the greased baking sheet. Bake chicken until cooked (approximately 25-30 minutes). Cook bacon either in a microwave, stovetop, or baked in the oven.
- Cut chicken into pieces that are about 1-3 inches long and relatively thin and place into the medium mixing bowl. Dice bacon into small pieces and mix into the chicken.
- Sprinkle naan flatbread with water and place onto a lightly greased baking sheet. Bake according to directions—generally about 5 minutes at 350 degrees F, until lightly browned.
- Top flatbreads with chicken and bacon mix, lettuce, tomato, the preferred amount of ranch, and shredded cheese. Serve and eat folded in half like a taco.