Crispy Potato Flatbread  Chicken Sandwich

Crispy, fluffy potato dill flatbreads folded around crispy seasoned chicken breast, melted cheese, fresh lettuce, and a cool, creamy high-protein garlic-ranch sauce. Mashing boiled potatoes with fresh dill and a touch of flour forms a soft dough that flattens beautifully with a spatula or oiled glass and bakes up golden with ultra-flaky edges.

Prep time: 20 mins

Cook time: 25 mins

Yield: 2 flatbread sandwiches (2 portions)

Ingredients

Fluffy Potato Dill Flatbread Base

• 3 medium potatoes, boiled and peeled

• 1/3 to 1/2 cup all-purpose flour (adjust depending on dough stickiness) you can use gluten free flour

• 1/2 tbsp baking powder

• 1/2 tbsp butter, softened

• 1/4 cup shredded cheese

• 2 tbsp fresh dill, finely chopped

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and black pepper, to taste

Crispy Chicken & Filling

• 1 lb chicken breast, butterflied or cut into cutlets

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• Salt and black pepper, to taste

• 2 slices low-fat cheddar or American cheese

• 1 cup shredded romaine or iceberg lettuce

High-Protein Ranch Dip

• 1/2 cup 0% Greek yogurt

• 1 tbsp ranch seasoning mix

• 1 tsp lemon juice or water (to thin if needed)

Step-by-Step Instructions

1. Make Potato Flatbread Dough: In a large bowl, mash boiled potatoes thoroughly with butter, shredded cheese, fresh dill, garlic powder, onion powder, salt, and pepper. Add 1/3 cup flour, baking powder and knead gently. If the dough is too sticky to handle, gradually add up to 1/2 cup flour until a soft, smooth dough forms.

2. Shape & Flatten Discs: Divide dough into 2 or 4 equal balls and place on parchment paper. Press firmly with a flat spatula or the oiled bottom of a glass to form thin round flatbreads.

3. Bake Flatbreads: Bake at 425°F (220°C) for 15–20 minutes,  broiling for the last 2 minutes until golden brown and crispy on both sides.

4. Prepare Crispy Chicken: Season chicken breast cutlets generously with garlic powder, onion powder, salt, and pepper. Pan-sear in a hot skillet with light cooking spray for 4–5 minutes per side until golden, crispy, and fully cooked. Top with cheese slices during the last minute to melt.

5. Mix High-Protein Ranch: Whisk 0% Greek yogurt and ranch seasoning together in a small bowl until smooth and creamy.

6. Assemble: Place melted cheese and crispy chicken onto one half of a warm potato flatbread. Top with fresh shredded lettuce and a generous drizzle of Greek yogurt ranch sauce, then fold the flatbread over into a taco or sandwich wrap!