Creamy Buffalo Tahini Chicken Flatbread
dinner, summer, 30 minute meals
1/2 cup Soom Premium or Organic Tahini
1/2 cup Buffalo hot sauce (Frank’s works well)
2 Tbsp garlic, minced
1/2 cup plain dairy free milk to thin
2 large Naan flatbreads, or 4-6 mini flatbreads
2 cups chicken breast, cooked and chopped
1/2 red onion, finely diced
16 ounces burrata cheese
1 cup mozzarella cheese, shredded
1/4 tsp sea salt
1/4 tsp black pepper
2 Tbsp green onion, chopped
Optional toppings: extra tahini for drizzling, blue cheese, red pepper flakes
Buffalo Tahini Sauce
Prepare the Buffalo Tahini Sauce by whisking together the first four ingredients in a large bowl until smooth. Set aside while you prepare the flatbread.
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a slipmat and place naan bread on top.
Spread 1/2 cup of Buffalo Tahini Sauce evenly onto flatbreads. Top with diced chicken, red onion, burrata cheese, and mozzarella. (The burrata may need to be sliced into smaller cubes for even spreading.) Sprinkle with sea salt and black pepper.
Place the flatbreads into the oven and bake for 10-15 minutes until the cheese melts. Set to broil and cook for an additional 2-3 minutes until extra crisp.
Remove from the oven and top with chopped green onion and additional toppings of your choice. Serve with leftover Buffalo Tahini Sauce for dipping.
Vegan option: replace cooked chicken with chickpeas, black beans, or plant-based chicken like Tofurkey.
Gluten-free option: substitute with a gluten-free pizza crust or flatbread.
Recipe & Photography: Selena Sharpless of The Nutritious Kitchen