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Plant-Based Thai Chik’n Flatbread
Thumbnil Plant-Based Thai Chik’n Flatbread

Plant-Based Thai Chik’n Flatbread

Prep Time (min): 5
Total Time (min): 10
Servings 2


  • 2 large flatbread
  • 2 teaspoons olive oil
  • 8-10 Incogmeato® Chik'n Tenders, cooked according to package directions
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger, grated or finely minced
  • 1 clove garlic, minced
  • 1 teaspoon red chili paste
  • 1 - 2 tablespoons water
  • 1/2 cup matchstick carrots
  • 2 - 3 radish, thinly sliced
  • 2 tablespoons fresh cilantro, chopped


1. Cook the Incogmeato® Chik'n according to package directions.

2. While the chicken cooks prepare the sauce by whisking the peanut butter, soy sauce, lime juice, honey, ginger, garlic and chili paste in a small bowl.

3. Microwave the sauce for 30 seconds and whisk to combine, adding water as needed to achieve the desired consistency.

4. Preheat oven to 425°F. Arrange flatbreads on baking sheet lined with parchment paper. Brush top of each flatbread with 2 teaspoons oil and bake for 5 minutes.

5. Top with the cooked Incogmeato® Chik'n and drizzle with the prepared peanut sauce.

6. Top with radish, carrots and cilantro then slice and serve.