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Thai Chicken Flat Bread With Tomato Carrot Salsa

Thai Chicken Flat Bread With Tomato Carrot Salsa

Recipe makes six portions

If the winter weather is getting you down, St. Charles Bend's Food Services Manager and Chef Benjy Brown suggests adding a little spice to your life with this inspired Thai chicken flat bread recipe. The key to the success of this dish is a 10- to 12-inch iron skillet that Brown says is a crucial tool for every kitchen. "If you don't own one already," Brown says, "go buy one immediately."

Marinate the chicken with the following ingredients:

  • 2 pounds boneless skinless chicken breast sliced into thin strips
  • 1 Tablespoon fish sauce
  • 1 Teaspoon crushed red pepper flakes
  • Juice of one lime
  • Juice of 1/2 orange
  • 2 teaspoons sugar
  • 1/4 cup fresh cilantro roughly chopped
  • 2 teaspoons black pepper
  • 1 teaspoon ginger powder or 1 Tablespoon minced fresh ginger

For the stir fry:

  • 1 Tablespoon avocado oil
  • 1 cup sliced mushrooms
  • 1/2 medium sweet onion julienned
  • Marinated chicken breast

For the salsa:

  • 2 medium tomatoes diced
  • 2 carrots peeled and julienned (or shredded or grated if easier)
  • 1 Tablespoon sesame canola oil blend
  • 2 Tablespoons seasoned rice wine vinegar
  • 1/4 cup cilantro roughly chopped
  • 2 teaspoons Siracha sauce
  • 1 jalapeño seeded and diced
  • salt and pepper to taste - add a few drops of honey to round out the flavors

Flat bread

6 of your favorite tortilla, naan or gluten free tortillas or flatbreads


  1. Marinate the chicken over night or for at least two hours
  2. Make the salsa and set aside in the refrigerator
  3. Heat a large iron skillet (10"-12") until very hot. Add 1/2 the avocado oil and let the oil get hot. Add chicken all at once and allow to caramelize for about three minutes, stir chicken and cook for another two minutes. Remove chicken and set aside. Quickly rinse the iron skillet and dry with paper towel. Reheat the iron skillet until very hot, add 1/2 the avocado oil. Add onions and mushrooms and stir fry for two minutes, return the chicken to the pan and stir fry with vegetables. Salt and pepper to taste and set aside. Heat your favorite flour tortilla, whole wheat flour tortillas, naan or flat breads. Place about 1/2 cup chicken stir fry on the heated flat bread and top with 2 Tablespoons of carrot, tomato salsa. If your are feeling spicy, add a little more Siracha sauce and feel free to top it off with a handful of your favorite greens. Enjoy!