Jalapeno & Pimiento Flatbread

Jalapeno & Pimiento Flatbread

Savory pulled chicken, creamy pimiento cheese, and spicy sliced jalapeños, baked on a flatbread and topped with a seasoned spinach salad and a sweet and fiery sriracha sauce.


3 Tbsp.Extra Virgin Olive Oil
1 Tbsp.Apple Cider Vinegar
6 oz.Fully Cooked All Natural, Low Sodium Pulled Reverse Blend 65/35 Dark/White Meat
¾ cupBaby Spinach, Chiffonade
½ cupPimiento Cheese
1 each6 x 13 Par-Baked Flatbread
¼ cupSliced Jalapeños
3 Tbsp.Sauce Craft™ Honey Sriracha


  1. Combine olive oil and apple cider vinegar, season with salt and pepper to make a vinaigrette.
  2. Toss chicken lightly in 3 Tbsp. of the vinaigrette and separately toss spinach with the remaining vinaigrette.
  3. Spread pimiento cheese over crust, top with seasoned chicken and jalapeño.
  4. Bake for 8-9 minutes or until edges crisp, take out of oven and top with seasoned spinach.
  5. Garnish with drizzle of honey sriracha sauce.