Chicken Banh Mi Flatbread with Incredible Sauces X 2

• servings: 6 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

6 flatbreads or naan

1 1/2 pounds cooked chicken (grilled or rotisserie works great here)

Fresh (chopped cilantro)

1 cup mayonnaise or plain Greek yogurt

2 tablespoons freshly squeezed lime juice

1 tablespoon more or less to taste hot sauce/sriracha or sweet Thai chili sauce

1 green onion or a couple chives (finely chopped (optional)

2 large carrots (peeled and cut into thin matchsticks)

1 English/seedless cucumber (cut into thin matchsticks)

2 tablespoons granulated sugar

2 tablespoons rice vinegar

1 teaspoon sesame oil (can use toasted sesame oil)

1/2 teaspoon coarse (kosher salt)

1/3 cup sweet Thai chili sauce

1/4 cup hoisin sauce

2 tablespoons rice vinegar

2 tablespoons soy sauce

Directions

For the creamy sauce, whisk together all the ingredients. Can be made several days in advance.

For the vegetable relish, place the vegetables in a bowl or container. Whisk together the sugar, vinegar, sesame oil and salt. Pour over the vegetables and toss to coat well. Can use immediately but the relish tastes best if made at least an hour before and refrigerated.

For the sweet and spicy hoisin sauce, whisk together all of the ingredients. Can be made several days in advance.

To assemble, lightly warm the flatbread or naan to make it more pliable and soft (if needed, totally optional depending on the bread you are using).

Spread a layer of creamy sauce over the flatbread and top with chicken, vegetable relish, a drizzle of hoisin sauce and fresh cilantro (optional but tasty).

Nutrition

• Calories: 658 kcal
• Total Fat: 37 g
• Saturated Fat: 7 g
• Cholesterol: 101 mg
• Sodium: 1436 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 18 g
• Protein: 34 g