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Santa Fe Grilled Chicken Sandwich

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Calories: 655
Santa Fe Grilled Chicken Sandwich

This Santa Fe chicken sandwich might just be one of our all time favorite flavor combos to exist between two pieces of bread...and in this case it's made even better between two halves of flatbread.

As of last week the summer sunshine of my dreams finally arrived. Its almost hard to believe that just two weeks ago the weather was still so dreary I was sporting a wool sweater and making beef stew for dinner. I can’t stress enough how glad I am for warm days that allow me to force my kids to stay outside until their noses are pink and their bellies are empty and we all seem to be a bit happier and sleep a lot harder thanks to our rediscovered love of fresh air. With this kind of heat though also comes the desire to stay out of the kitchen all together and grill everything. Really...everything. And so, I am.

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Thanks to some fantastic sales I’ve capitalized on, my freezer is currently packed to the brim and I can hardly open it without wonderful cuts of beef, salmon filets, and chicken wings falling out. Dream sitch, right? My warm weather meals typical consist of a deliciously grilled protein with a side of grilled veggies, but truth be told, as wonderful as that is, even the best food on repeat can get mundane. Which brings me to my new warm-weather bff, Flatout Flatbread. This much healthier alternative to pizza crust, sandwich bread, and tortillas has quickly cozied its way into our weeknight meal rotation, and it all started with this Santa Fe style grilled chicken sandwich. (Thai chicken pizza is another of our family’s favs on this yummy flatbread and I plan on sharing that recipe in a couple of weeks.)

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I admit it sounds bad and a bit spoiled that my squad gets tired of steak, smoked potatoes, and grilled broccoli, but they’re kids, so I get it. So for their sake (okay, mine too, if I’m being honest) I like to mix it up. Flatout Flatbread provides the perfect vehicle for all sorts of delicious combos that break up our routine and keep things interesting. This Santa Fe chicken sandwich might just be one of my all time favorite flavor combos to exist between two pieces of bread...and in this case it's made even better between two halves of flatbread, with half the guilt. To begin you’ll need to spend just a few minutes in your kitchen caramelizing the onions and mixing up the herb mayo (which is good on everything FYI, so make extra). The onions and mayo join grilled chicken, ripe avocado, charred bell peppers, and pepper jack cheese and get real happy in between the Flatout Flatbread for one show stopping dinner. This sandwich was a real winner in our house from youngest to oldest and the small amount of time I was required to be in the kitchen made me love it even more. When you make this, because you all really should, make sure to snap a picture and fill me in on how much you enjoyed it so I can ooo and aaaah over all the deliciousness to get me by until I make it again. Okay? Deal.

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This sponsored post is written by TMP on behalf of Flatout Flatbread. The opinions and text are all ours. Thank you for supporting the brands we love.

Santa Fe Grilled Chicken Sandwich

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Calories: 655

Ingredients

Sante Fe Grilled Chicken Sandwich

  • 1 lb Boneless skinless chicken breast, thinly cut
  • Olive oil
  • Salt & pepper
  • 1 Bell pepper, sliced into 1" pieces
  • 1 Small onion, sliced
  • 1 Avocado, sliced
  • 4 Slices of pepper jack cheese
  • Pieces flatout flatbread lite original

Chilli Herb Mayo

  • 2 tbsp Fresh basil, minced
  • 2 tbsp Fresh cilantro, minced
  • 1 tbsp Fresh chives, minced
  • 1 cup Mayonnaise
  • 1 tsp Chilli powder
  • Salt and pepper

Method

  1. In a small bowl mix all ingredients for chili herb mayo. Adjust flavor with salt and pepper and set aside. Can be stored for up to a week in refrigerator.
  2. Preheat grill to medium heat. Brush chicken and bell peppers with olive oil and season with salt and pepper. Add both chicken and bell peppers to the preheated grill and cook until peppers begin to char and chicken is good through, turning once. About 4 minutes each side. Set aside.
  3. In a small skillet add ⅓ cup olive oil and heat over medium/low heat. Add onions and stir until onions begin to brown and are soft. About 10 minutes.
  4. Making one sandwich at a time, spread herb mayo on one half of the flat bread. Starting with caramelized onions layer bell peppers, avocado, grilled chicken and pepper jack cheese. Fold flat bread in half, brush with olive oil. Repeat with remaining ingredients. P
  5. Place the sandwiches on preheated grill. Allow to cook for 2 minutes, flip and continue to cook until cheese begins to melt. Slice each sandwich in half and enjoy!