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Pizza night doesn’t have to mean takeout.
This Salsa Verde Chicken Flatbread is one of my favorite ways to turn leftover chicken into a quick and satisfying meal. Crisp flatbread is topped with creamy white beans, tangy salsa verde, shredded chicken, sweet corn, and melty Monterey Jack cheese for a Tex-Mex inspired dinner that’s easy enough for busy weeknights.
I first discovered this recipe in one of my favorite cookbooks by Pam Anderson. It’s the kind of simple, flexible recipe I love most—made with everyday ingredients and endlessly adaptable depending on what’s in the refrigerator.
And if you happen to have leftover rotisserie chicken on hand, dinner comes together in a flash.
Table of Contents
- Why You’ll Love This Chicken Flatbread
- Ingredients & Substitutions
- How Many Calories and WW Points?
- How to Make Salsa Verde Chicken Flatbread
- Recipe Notes
- Easy Variations
- Storing Leftovers
- Salsa Verde Chicken Flatbread Recipe
- Frequently Asked Questions
- Pizza Night with a Tex-Mex Twist
- More Easy Pizza & Flatbread Recipes You’ll Love
Why You’ll Love This Chicken Flatbread
- Quick and easy weeknight dinner
- Great use for leftover chicken
- Crispy pizza-like crust
- Packed with protein and fiber
- Family friendly
- Easy to customize
- Delicious hot or at room temperature
Ingredients & Substitutions
Flatbread Dough or Thin Pizza Crust
Use homemade flatbread dough if you have it.
Short on time? A store-bought thin pizza crust works beautifully.
White Beans
Mashed white beans create a creamy layer that replaces heavy sauces while adding fiber and protein.
Cannellini beans, navy beans, or great northern beans all work well.
Salsa Verde
The star ingredient.
Use mild, medium, or hot salsa verde depending on your preference.
No salsa verde? Red salsa works too, though the flavor profile changes.
Cooked Chicken
This recipe is perfect for:
- Rotisserie chicken
- Leftover grilled chicken
- Poached chicken breasts
- Leftover turkey
Corn
Frozen corn is my favorite shortcut.
Fresh corn cut from the cob or canned corn are equally delicious.
Monterey Jack Cheese
Mild and creamy.
You could also use:
- Pepper Jack
- Reduced-fat Mexican blend
- Cheddar
- Mozzarella
Scallions and Cilantro
Add freshness and color.
If cilantro isn’t your thing, simply leave it off.
How Many Calories and WW Points?
According to my calculations, each serving of this chicken flatbread has about 434 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
11 PointsPlus (Old plan)
How to Make Salsa Verde Chicken Flatbread
Step 1
Preheat the oven:
- 500F for homemade flatbread dough
- 450F for prepared pizza crust
Place the dough or crust on a baking sheet (affiliate link).
Step 2
Mash the white beans and stir together with half of the salsa verde.
Spread evenly over the crust.
Step 3
In a bowl combine:
- Remaining salsa verde
- Shredded chicken
- Corn
Spread evenly over the bean mixture.
Step 4
Bake for 10 to 15 minutes, until the crust is crisp and lightly browned.
Step 5
Remove from the oven.
Sprinkle with:
- Monterey Jack cheese
- Sliced scallions
- Chopped cilantro
Return to the oven for another 2 to 3 minutes, just until the cheese melts.
Slice and serve.
Recipe Notes
One of my favorite things about this recipe is how satisfying it is.
The mashed white beans add creaminess without needing sour cream or extra cheese, while the salsa verde keeps everything bright and flavorful.
And because there is no heavy sauce, the flavors of the chicken, corn, and cilantro really shine.
Easy Variations
Make it Spicy
- Pickled jalapeños
- Diced green chiles
- Hot salsa verde
- A drizzle of hot sauce
Make it Vegetarian
- Extra beans
- Black beans
- Sautéed peppers
- Mushrooms
Change the Cheese
- Pepper Jack
- Cotija
- Queso fresco
- Cheddar
Add More Veggies
- Bell peppers
- Cherry tomatoes
- Red onions
- Avocado after baking
Storing Leftovers
Store leftover flatbread in an airtight container in the refrigerator for up to 3 days.
Reheat in a toaster oven or air fryer to crisp the crust again.
If you’ve made this Chicken Flatbread with salsa verde, white beans and corn, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Salsa Verde Chicken Flatbread
Equipment
Ingredients
- Quick flatbread dough (link below or 1 package 12-inch thin pizza crust)
- 1 cup drained white beans, mashed
- 1 cup store-bought salsa verde
- 2 cups shredded cooked chicken breast
- 1 cup frozen corn, no need to thaw
- 1 cup (3 ounces) reduced-fat shredded Monterey Jack Cheese
- 3 medium scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 500F degrees for flatbread dough (or 450F degrees for packaged pizza crust).
- Roll the flatbread out into one large 12×16-inch rectangle or 4 individual 12×4-inch rectangles and place on a cookie sheet. (Or place the prepared pizza crust on the cookie sheet.)
- In a small bowl (affiliate link), mix together the mashed beans and 1/2 cup of the salsa. Spread evenly over the dough.
- In a medium bowl toss together the remaining 1/2 cup salsa, chicken and corn. Top the flatbread(s) evenly with the chicken mixture.
- Bake until the pizza is spotty brown, 10 to 15 minutes. Remove from the oven and top the hot pizza with the cheese, scallions, and cilantro and place back in the oven. Continue to bake until the cheese melts, 2-3 minutes more.
- Serve individual flatbreads or cut the large flatbread/pizza into 8 pieces.
Notes
(Must be logged into WW on a smartphone or tablet.) 11 PointsPlus (Old plan) Quick Flatbread Dough Recipe
Easy Variations
Make it Spicy
- Pickled jalapeños
- Diced green chiles
- Hot salsa verde
- A drizzle of hot sauce
Make it Vegetarian
- Extra beans
- Black beans
- Sautéed peppers
- Mushrooms
Change the Cheese
- Pepper Jack
- Cotija
- Queso fresco
- Cheddar
Add More Veggies
- Bell peppers
- Cherry tomatoes
- Red onions
- Avocado after baking
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: The Perfect Recipe for Losing Weight and Eating Great (affiliate link) by Pam Anderson
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely. This is one of my favorite ways to use leftover rotisserie chicken.
Can I make it ahead?
You can prepare the toppings ahead of time and assemble just before baking.
Can I freeze it?
Yes. Freeze baked slices individually and reheat in the oven or air fryer.
Can I use another kind of bean?
Definitely. Cannellini, navy beans, black beans, or pinto beans all work well.
Pizza Night with a Tex-Mex Twist
This Salsa Verde Chicken Flatbread is the kind of easy dinner I love most—simple ingredients, lots of flavor, and flexible enough to work with whatever I happen to have on hand.
And when leftover rotisserie chicken is involved, that’s even better.
I love the combination you used for topping this flatbread – salsa verde sounds like a great addition. I love a little spice and tang!
This looks delicious. I love the idea of adding beans, corn, and using salsa verde as the sauce. Can’t wait to try it!
That looks yummy and reminds me of warmer weather so I am particularly loving it this AM lol!