Mexican Chicken Club Flatbread

Tuesday 25 June 2019

I am a HUGE fan of Mexican/Latin American flavours!  I have never been to any of the Latin American countries myself, so my idea of Mexican food is probably a highly Anglicised version!  

I do like to experiment with the flavours which is becoming a lot easier these days as more and more Latin American ingredients become available for us to use over here in the UK.  

One company which really is at the forefront of this is Capsicana.  I have been buying their products since I discovered them a couple of years ago now.

This recipe I am sharing today uses a pouch of their Ultimate Refried Black Beans.  Spicy Refried Black Beans with Chipotle Chili, Garlic and Cumin.  These are so delicious. I always have a pouch of them in my cupboard.  

They are great just heated up and spooned over rice with a bit of cheese on top. I know the lazy man's supper, or you could go further and call it the Latin American's version of beans on toast!

Today I divided a pouch of them between two large flat breads and then topped them with a mix of grated cheddar and Mozzarella.

This is like a Tex Mex, Latin American Open Faced Chicken Club sandwich.  Fusion cooking I guess.

The old and familiar combined with new and edgy flavours in a really delicious way! 

I had some leftover cooked chicken to use up, but wanted to do something different with it, and this is the result!

I sweated some onions and peppers until soft and then added some garlic.  Then I threw in the diced leftover chicken and some Tex Mex seasoning.  

I used Swartz zingy Mexican Street Food seasoning. It has a nice bite.  Once that was all heated through and seasoned, I divided the mixture between the two flatbreads.

Topping each with two slices of cooked streaky bacon that I had in the refrigerator leftover from our Sunday night's supper of pancakes, bacon and sliced peaches.

I really am a person that likes to use up everything rather than end up throwing stuff away!  So here I have used some leftover chicken and bacon . . .  

which on their own wouldn't have served many people but in this disguise end up serving four people! (Or two really hungry ones I suppose!)

The covered flat breads got popped into a moderately hot oven, just long enough to really heat everything through and melt the cheese . . .

While they were baking I whisked together some ranch dressing a a spoonful of chopped adobes in chipotle sauce to create a Chipotle Ranch Dressing . . .

The finished flat bread clubs got drizzled with this dressing . . . 

And then I passed some sour cream and prepared guacamole at the table. 

Delicious knife and fork sandwiches that were well received and enjoyed immensely . . .  and it was just leftovers.  A salad on the side goes perfectly with these for a light lunch.

Yield: 4
Author: Marie Rayner

Mexican Chicken Club Flatbread

Quick, easy and delicious.  Another store cupboard favourite and a great way to use up some leftover cooked chicken!


  • 2 flatbread or naan
  • 1 (2 serving size) pouch refried black beans
  • 250g cooked chicken, diced (2 cups)
  • 4 slices cooked streaky bacon
  • 1 TBS oil
  • 1/2 each green and red bell peppers, chopped
  • 1/2 large red onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 1/2 TBS Mexican spice (I used one from Swartz, Mexican Street blend)
  • 185g grated mozzarella and cheddar blend (1 1/2 cups)
Chipotle Ranch Dressing:
  • 60ml prepared ranch dressing (1/4 cup)
  • 1 tsp adobe sauce
To serve:
  • dairy sour cream
  • prepared guacamole


How to cook Mexican Chicken Club Flatbread

  1. Preheat the oven to 190*C/375*F/ gas mark 5.  Line a baking tray with some aluminium foil.  Place the flat breads onto the foil.  Spread each with half of the black beans and then cover with 1/2 of the cheese.
  2. Heat the oil in a skillet.  Add the peppers and onions.  Cook stirring until softened without browning.  Add the garlic and cook until fragrant.  Throw in the chicken and the Mexican seasoning.  Stir to coat.  Divide this mixture evenly between the two flat breads, placing it on top of the cheese.  Top each with two slices of bacon.
  3. Bake in the preheated oven for 15 minutes or so until heated through and the cheese has melted.
  4. While the flatbreads are baking make the chipotle ranch dressing by whisking the two ingredients together.
  5. Drizzle the finished flat breads with the chipotle ranch dressing to serve. Cut each in half diagonally and pass the sour cream and guacamole.
Created using The Recipes Generator

If you have never tried the Capsicana products and you are a fan of Latin American Flavours, you really should.  Over here they are available at Sainsbury's, Waitrose,  Ocado, Booths and Whole Foods. I think you might be able to get some of their things at Tesco also, but I'm not entirely sure about that. 

I have one of these Ultimate Fajita Kits here to use as well.  Latin fusion with tomato and coconut, sounds delicious don't you think?   We love Fajita's! 



  1. Replies
    1. I love my board. I have had it for a long time now, but only ever rarely use it! I should use it more! xoxo

  2. Beautifully staged, Marie. I agree -- love the board too!


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