Traeger Nashville Hot Chicken Flatbreads
Adjust the amount of dry Nashville hot seasoning to your spice preference; mix and taste before tossing with the chicken. Brush the flatbreads with some of the spicy butter so they crisp up on the grill before topping with chicken and cheese. Add pickle slices during the final minute on the grill to warm slightly without losing crunch.
Time: Prep: 10 mins, Cook: 25 mins, Total: 35 mins
Servings: 2
Ingredients
- 2 cups frozen popcorn chicken (I used Tyson)
- 6 tablespoons melted butter
- dry Nashville Hot seasoning blend (spice section of most grocery stores), kosher salt, pepper
- 1 tablespoon honey
- 1 package Stonefire Naan Flatbreads (2 flatbreads come in a package)
- 2 cups shredded mozzarella cheese
- pickle slices
Instructions
- Cook the frozen popcorn chicken according to package directions in either the oven or Air Fryer.
- In a bowl mix together the melted butter, dry Nashville hot seasoning, kosher salt, pepper, and honey. Allow a few minutes for the seasoning to dissolve. Note: Use as little or as much of the Nashville hot seasoning as you like according to your spice preference, I started with a little and tasted, then added more as needed.
- Brush some of the spicy butter over each flatbread and toss the rest of the butter with the cooked popcorn chicken. Note: Cut any larger pieces of popcorn chicken into smaller pieces.
- Top the flatbreads with the coated popcorn chicken, mozzarella cheese, more Nashville hot seasoning, kosher salt, and pepper.
- Set the Traeger pellet grill to 375 degrees. Place the flatbreads on the grill grates for 12 to 15 minutes. Top the flatbreads with pickle chips during the last minute.