Ingredients:
- 2 skinless, boneless chicken breasts, cut through the center length-wise to create 4 thinner cutlets
- Olive oil
- 1 teaspoon granulated onion
- ½ teaspoon salt
- ½ teaspoon granulated garlic
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon liquid smoke seasoning (typically found in the spices/seasoning section of your market)
- 4 flatbreads, warm
- Sun-dried Tomato Mayo (recipe below)
- Sliced tomatoes
- Sliced avocado
- 8 strips crispy-cooked bacon, cut in half to make 16 smaller strip
Preparation:
- Place the 4 chicken cutlets into a bowl, and add in about 1-2 tablespoons of the olive oil, along with the rest of the ingredients up to and including the liquid smoke, and toss to combine; allow the chicken to marinate for at least 20 minutes, or even overnight if doing ahead.
- When ready to grill, place a grill pan over medium-high heat, add in a tiny drizzle of oil, and grill the cutlets for about 2-3 minutes per side, or until cooked through and golden-brown; set aside and once cool enough to handle, slice into strips on the bias; keep warm.
- To make the sandwiches, spread a generous amount of the Sun-dried Tomato Mayo on the flatbread, and onto half of it, add a few slices of the tomato, followed by some of the grilled chicken strips, then some of the avocado slices, then about 4 of the smaller strips of bacon; fold the other half over to create a flatbread sandwich, and enjoy.