Turkey Avocado Flatbread

Turkey Avocado Flatbread

2 Naan bread, large pitas, or flatbreads
4 spreadable cheeses, I used spicy pepper-jack
2 cups iceberg lettuce, chopped
1 roma tomato
1 avocado + 1 teaspoon lemon or lime juice
1/2 cup leftover turkey
3 strips bacon
Chipotle Ranch Dressing recipe on the blog
If you want to toast the naan, preheat the oven to 425 degrees F. Brush 1-2 teaspoons olive oil over the flatbread and place on the rack (not on a tray) for 2-4 minutes or until lightly toasted. Watch carefully to avoid burning. Spread 2 cheeses on each flatbread. Toss the chopped iceberg lettuce with the dressing (instructions below) and pile on top of the cheese. Cut up the tomato and avocado. Toss the avocado with lemon or lime juice. Place half of the chopped tomatoes and avocado on one flatbread and the remaining on the other. Chop the turkey into small pieces. Split the leftover turkey onto each flatbread. In a skillet over medium heat, cook the bacon until crisp. Remove on to a paper towel lined plate and dab off the excess grease. Crumble and top the flatbreads. Add any other optional toppings and then add a bit more dressing. Slice and enjoy

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