Garlic Sriracha Chicken Naan Flatbread

Ingredients

• 2 garlic naan breads
• 1 clove garlic, minced
• 1–2 pinches red pepper flakes (optional)
• Olive oil, for drizzling
• 5 Janes Chicken Tenders, cooked and diced
• 1/3 cup crumbled goat cheese
• 1 cup arugula
• ¼ cup garlic mayonnaise
• 1 tsp sriracha
• ¼ tsp water (to thin, if needed)

Directions

1. Preheat oven to 400°F.
2. Cook the Janes Chicken Tenders according to package directions or in the air fryer until crispy. Let cool slightly, then dice.
3. Place naan breads on a baking sheet. Drizzle lightly with olive oil and sprinkle each with half of the minced garlic and a pinch of red pepper flakes, if using.
4. Bake naan in the oven for 5 minutes to warm and crisp slightly.
5. Remove from oven, top evenly with diced chicken and goat cheese. Return to oven for an additional 5–7 minutes, or until the edges are crisp and the cheese is melty.
6. Meanwhile, whisk together the mayo, sriracha, and water until smooth to create a Garlic Sriracha Mayo.
7. Remove flatbreads from the oven, top with fresh arugula and a generous drizzle of olive oil, Garlic Sriracha Mayo, and a pinch of red pepper flakes. Slice and serve warm.