Instructions

• Juice lime with a citrus juicer to get ½ tablespoon juice. Combine all the ingredients, including lime juice, in a blender or food processor. Blend until completely smooth. Taste dressing and adjust, adding more seasonings or increasing the chipotle peppers to heat preference.
• Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone baking sheet. Brush or drizzle ½ teaspoon olive oil over each naan and lightly sprinkle on some salt, about ⅛ teaspoon per naan. Place the prepared naan on lined sheet pan.
• In a skillet over medium heat, cook the bacon until crisp. Remove to a paper-towel-lined plate and dab off the excess grease. Crumble or chop and set aside.
• Evenly top the naan with cheese and chicken. Bake for 6 minutes. Let cool about 3–4 minutes then slice into pieces before adding toppings.
• While it’s baking, prepare the toppings—slice lettuce, halve or quarter tomatoes, thinly slice avocado. Top each flatbread with about 1 cup shredded iceberg lettuce and divide the other toppings tomato, avocado, and crumbled bacon evenly among the 2 flatbreads.
• Drizzle the dressing on the flatbreads. There will be quite a bit of dressing left over.