Air Fryer Chicken Pesto Flatbread
This Air Fryer Chicken Pesto Flatbread layers basil pesto, mozzarella, and tender chicken on a crisp flatbread base, all in about 10 minutes. With only 4 ingredients, it is an easy appetizer or quick lunch that comes together fast.
Servings: 4
Ingredients
- 2 flatbreads flatbread-style rounds
- 1/3 cup pesto
- 1 cup shredded mozzarella cheese
- 1 cup diced cooked grilled chicken
- Kosher salt and Black pepper optional to taste
Instructions
- Preheat the air fryer to 375°F for 5 minutes.
- While it preheats, spread a thin, even layer of pesto over the top of each flatbread.
- Top each flatbread with mozzarella and diced chicken. Air fry one at a time at 375°F for 5 minutes, until the cheese is melted and the edges are crisp.
- Season with kosher salt and fresh cracked black pepper, if using. Slice and serve warm.
Notes
- Servings. Recipe serves 4 as an appetizer; 2 as a meal.
- Keep the pesto thin. Too much makes the base soggy.
- Air fry one at a time so each flatbread crisps evenly.
- Chicken options: Rotisserie, leftover, or homemade grilled chicken all work.
- Base swaps: Naan, other flatbread rounds, or gluten-free flatbread.
- Fresh basil: Optionally, tear fresh basil over the top after cooking for a bright finish.
- Oven option: Bake on a sheet pan at around 400°F for 8 to 10 minutes, until melted and crisp.
- Storage: Fridge up to 4 days; freezer up to 2 months. Reheat in the air fryer at 350°F until warm.
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Nutrition
Calories: 275kcal | Carbohydrates: 13g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 479mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 620IU | Calcium: 182mg | Iron: 1mg
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