Thai Chicken Sweet Potato Flatbread (Paleo)

If you’re craving bold Thai-inspired flavors but still want to keep things light and wholesome, this Thai Chicken Sweet Potato Flatbread is a must-try. It’s naturally gluten-free, paleo-friendly, and made with simple ingredients you may already have on hand. The sweet potato base is soft yet sturdy, topped with juicy chicken, fresh veggies, and a creamy almond dressing that ties everything together beautifully.

Ingredients

Sweet Potato Flatbread

• 1 ½ cups mashed sweet potato (about 1 large sweet potato)
• 1 large egg
• ¼ cup plus 2 tablespoons almond flour
• 1 tablespoon coconut flour
• ½ teaspoon ground ginger
• ¼ teaspoon ground cumin
• ¼ teaspoon salt

Almond Dressing

• ½ cup creamy almond butter
• 2 tablespoons water
• 2 teaspoons rice vinegar
• 2 teaspoons fresh lime juice

Toppings

• 1 chicken breast, thinly sliced
• ¼ cup finely grated carrot
• ¼ cup thinly sliced red bell pepper
• Fresh cilantro leaves (about 6 sprigs)
• Olive oil, for brushing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, add the mashed sweet potato, egg, almond flour, coconut flour, ginger, cumin, and salt. Stir until the mixture is smooth and well combined.
3. Spoon the mixture onto the prepared baking sheet and spread it into a thin, even rectangle or circle, about ¼-inch thick.
4. Bake for 35 minutes, or until the edges are lightly golden and the center is fully set. Reduce the oven temperature to 375°F once baked.
5. Remove the flatbread from the oven and let it cool slightly so it’s easier to handle.
6. While the flatbread is baking, whisk together the almond butter, water, rice vinegar, and lime juice until creamy and smooth.
7. Spread a generous layer of the almond dressing over the slightly cooled flatbread.
8. Top with sliced chicken, grated carrot, red bell pepper, and fresh cilantro. Lightly brush the toppings with olive oil using a pastry or basting brush.
9. Return the flatbread to the oven and bake for about 10 minutes, or until the peppers soften and the chicken is cooked through.
10. Serve right away. Finish with extra cilantro and drizzle any remaining almond dressing over the top if desired.

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