Ingredients
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4 naan or pitas
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3/4 cup Thai peanut sauce, divided, plus more for drizzling
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1 cup shredded mozzarella cheese
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2 cups shredded rotisserie chicken
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1/2 (12 oz) bag rainbow slaw
Steps
1
Heat oven to 400°F. Add the naan or pitas to a large baking sheet. Using half of the peanut sauce, spread a thin layer onto each naan, leaving a small border around edges.
2
Top each with mozzarella and chicken. Bake 10–12 min., until edges of flatbreads are crisp and cheese is melted.
3
Meanwhile, to a medium bowl, add remaining half of peanut sauce, rainbow slaw, salt, and pepper. Toss to combine. When flatbreads are cooked, top with slaw. If desired, drizzle with more peanut sauce.
Tips
If desired, top with chopped peanuts and green onions.
