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Spicy Maple Chicken Sweet Potato Flatbread

These Spicy Maple Chicken Sweet Potato Flatbreads are the perfect balance of sweet, smoky, and spicy. Juicy glazed chicken is layered onto soft, naturally gluten-friendly sweet potato flatbread and topped with fresh, crunchy toppings. It’s a simple, feel-good meal that’s weeknight easy but elevated enough to share.
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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Spicy Maple Chicken
  • 2 chicken breasts diced or thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 –2 tsp hot sauce to taste
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ¼ tsp red chili flakes
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp coconut aminos or soy sauce
Sweet Potato Flatbread
  • 2 medium sweet potatoes
  • ¼ –½ cup flour all-purpose or gluten-free 1:1
  • ¼ tsp salt
  • 1 –2 tbsp water if needed
  • Avocado oil for cooking
Toppings
  • Fresh lime juice
  • Shredded cabbage or slaw mix
  • Avocado slices
  • Fresh cilantro
  • Pickled red onions
  • Crumbled cotija or feta cheese
  • Black beans
  • Swap chicken for shrimp or tofu
  • Yogurt-based drizzle

Method
 

Cook the Sweet Potatoes
  1. Microwave (fast option):
  2. Wash and pierce sweet potatoes. Microwave 5–7 minutes until fork-tender.
  3. Oven (for deeper flavor):
  4. Roast at 425°F for 40–50 minutes until soft.
  5. Let cool slightly.
Make the Flatbread Dough
  1. Scoop the flesh into a bowl and mash until smooth.
  2. Add flour and salt, mixing until a soft dough forms.
  3. Start with ¼ cup flour, adding more as needed
  4. Dough should be soft but not sticky
  5. If dry, add small splashes of water.
Form the Flatbreads
  1. Divide into 2 portions.
  2. Roll or press into thin, tortilla-like rounds (about ¼ inch thick).
  3. Tip: Use parchment paper to prevent sticking.
Cook the Flatbreads
  1. Heat a skillet over medium heat and lightly coat with avocado oil.
  2. Cook each flatbread for 2–3 minutes per side until golden with light crisp edges.
  3. Set aside.
Cook the Chicken
  1. Season chicken with salt, pepper, paprika, and garlic powder.
  2. Heat olive oil in a skillet over medium heat.
  3. Cook chicken until golden and fully cooked (internal temp 165°F).
Make the Sauce
  1. In a small bowl, whisk: maple syrup, Dijon mustard, hot sauce, chili flakes, and cocount aminos.
  2. Pour into the skillet and toss with chicken.
  3. Simmer 2–3 minutes until glossy, thick, and sticky.
Assemble
  1. Layer flatbread with: spicy maple chicken, crunch slaw, avocado, pickled onions, herbs, cheese
  2. Finish with a squeeze of lime.

Notes

Storage & Meal Prep

  • Chicken: stores 3–4 days in fridge
  • Flatbread: best fresh, but can be reheated in a skillet
  • Prep ahead: make chicken + toppings, cook flatbread fresh