Grilled Summer Flatbread
Grilled Summer Flatbread is a bright, smoky, and easy crowd pleaser with charred zucchini, seasoned chicken breast, creamy red pepper hummus, and a sweet corn relish. Perfect for an easy weeknight dinner or a casual summer gathering, this recipe highlights fresh textures and bold flavors for a satisfying, build your own meal you will want to make again and again.
Equipment
- Grill
- Meat Thermometer
- Tongs
Ingredients
- 4 pita flatbread Lightly warmed to provide a crisp, portable base for toppings; flatbread crisps nicely on the grill and holds ingredients without becoming soggy. Acts as the main starch that ties sweet, savory, and spicy components together for each serving. Can be lightly brushed with oil to enhance browning and prevent sticking.
- 3 chicken breast Thinly sliced or pounded to an even thickness to ensure quick, even cooking on a hot grill; chicken provides the primary protein and savory backbone of the flatbread. Marinated or seasoned before grilling to add depth and complement the spices and condiments. Sliced after cooking, it layers well over flatbread to add texture and substance.
- 3 tablespoon olive oil Brushed onto chicken, vegetables, or flatbread to promote browning and prevent sticking while grilling; olive oil contributes a fruity, rich mouthfeel. Helps carry seasonings and allows heat to transfer evenly for a crisp exterior. Can be used sparingly for a lighter finish or more liberally for richer char and flavor.
- 3 tablespoon Zatar seasoning Sprinkled on chicken or mixed with oil to create a fragrant, herby crust; Zatar brings earthy, lemony, and thyme-like notes that complement grilled proteins and vegetables. Enhances Middle Eastern flavor profile and pairs especially well with olive oil and citrus. Creates an aromatic char that elevates the flatbread's overall taste.
- salt and pepper Seasoned to taste to enhance and balance the other flavors; salt amplifies savory notes while pepper adds mild heat and a sharp finish. Applied to chicken, vegetables, and even flatbread to round out the palate. Used judiciously to avoid overpowering delicate condiments like hummus and harissa.
- 2 zucchinni, thinly sliced Thinly sliced and grilled until tender with slight char to add a mild sweetness and tender bite; zucchini brings a light, fresh vegetable contrast to richer elements. Absorbs marinades and oil well, picking up charred flavors that complement hummus and harissa. Adds a pleasing texture layer without dominating the flatbread.
- 3/4 cup red pepper hummus Spread generously as a creamy, savory base layer that provides tang and richness; red pepper hummus introduces a sweet-roasted pepper flavor and smooth texture. Balances spicy and herbal toppings while keeping other components from sliding off the flatbread. Adds plant-based protein and a vibrant color contrast.
- 1 cup corn relish Scooped over flatbread to provide sweet, bright bursts of corn and vegetables; corn relish contributes crunch and acidity that cut through richer spreads. Acts as a refreshing counterpoint to grilled chicken and creamy hummus, adding variety in texture and flavor. Can be spooned on in small amounts for intermittent pops across each flatbread.
- Toppings Arranged last to indicate the section of additional flavorings and finishes that personalize the flatbread; toppings encompass leafy greens, crunchy vegetables, and pickled or spicy accents. Allow diners to customize each flatbread's final profile by adding small amounts where desired. Provide visual appeal and textural contrast to the base layers.
- 1 cup Green Harissa Drizzled or dolloped sparingly to introduce bright, smoky heat and herbal complexity; Green Harissa contributes fermented pepper depth and a vibrant, spicy tang. Complements grilled chicken and roasted vegetables while cutting through creamy hummus for balance. Used as a finishing sauce to elevate flavor intensity.
- Optional toppings Labeled to denote optional finishing items that let diners further customize their flatbreads; optional toppings offer extra crunch, pepperiness, or heat depending on preference. Serve these on the side so guests can add sparingly to avoid overpowering other elements. Enhance visual variety and allow dietary tailoring.
- radishes Thinly sliced and added for crisp, peppery crunch that brightens each bite; radishes bring a clean, slightly spicy snap that contrasts creamy spreads. Can be used as a garnish or layered directly onto flatbread for texture and visual color. Pairs well with herbs and acidic components to lighten richer flavors.
- arugula Lightly dressed or used fresh to add peppery, bitter green notes and soft, leafy texture; arugula introduces a bright, peppery finish that complements grilled chicken and harissa. Provides freshness and balances richer spreads and meats while contributing a vibrant green color. Adds volume without heaviness.
- jalapeños Sliced thinly and used for a sharp, spicy kick to increase the flatbread's heat profile; jalapeños deliver pronounced, fresh chile flavor and crunch. Can be added raw for bright heat or pickled/charred for a milder, smoky character. Allow diners to control quantity to suit their spice tolerance.
Instructions
- To grill the chicken: Lightly cover grates with non-stick spray. Heat your grill on high with the lid down for 10-15 minutes then lift the lid and turn down the heat to medium. Place the seasoned chicken on the grates for 5-6 minutes. Flip and repeat. Chicken is ready when a thermometer inserted in the thickest part reads 165 degrees. Remove from grill and set aside for 10 minutes before chopping up chicken (I personally cook my chicken to 155 and let the residual heat do the remaining cooking).: The scent of herbs and smoke should greet you as soon as the chicken breast hits the grates, and you will hear a steady sizzle that signals good contact. Use medium heat after preheating so the exterior browns while the inside cooks through, giving the meat a juicy, tender texture. The thermometer reading of 165 degrees is the safety cue many follow, though holding the meat on the cooler side and letting residual heat finish it yields a slightly juicier result. A common mistake is crowding the grill, which causes steaming rather than searing; leave space so air circulates freely. If you smell excessive burning, lower the heat or move the pieces to an indirect zone. Resting for about 10 minutes allows juices to redistribute, so when you chop the chicken breast the pieces stay moist rather than drying out.
- Toss zucchini in remaining olive oil and place on the grill. Cook each side for about 3 minutes or until grill marks show. Remove from grill and set aside. Add the pita flatbread and grill for 2-3 minutes. Remove from the grill.: When the zucchini sizzles, you should see dark grill marks form in three to four minutes, and the aroma will turn slightly sweet and nutty. The oil helps conduct heat and prevents sticking, yielding tender, slightly charred slices that soften without becoming mushy. Flip once to get crosshatch marks and even cooking, aiming for a tender bite with some tooth left. Overcooking makes the zucchini limp and watery, so avoid leaving it on the flame beyond that brief char stage. If you notice lots of juice pooling, the slices were likely cut too thin or cooked at too high heat.
- To assemble: Evenly divide and spread red pepper hummus onto grilled pita flatbread. Layer with zucchinni, grilled chicken, corn relish, radishes, arugula, jalapenos and drizzle green harissa on top.: As the pita flatbread warms, it should puff slightly and develop a toasty edge, and you will smell faintly nutty, toasty notes that indicate readiness. This quick grilling crisps the surface enough to support spreads without getting soggy, and the warmed center contrasts nicely with cool toppings. Don't let them sit too long or they will become brittle. If you see blistering or charring that seems excessive, move the pita to a cooler section of the grill for a gentler finish.
- To assemble: The layered aromas become immediate when you spread red pepper hummus across warm pita flatbread , and each component contributes texture so bites feel balanced. Start by dividing hummus evenly so every flatbread has a creamy foundation, then build with zucchini , chopped chicken breast , and corn relish for sweetness. Finish with crisp radishes , peppery arugula , and sliced jalapeños for heat, then drizzle Green Harissa for herbal spice. A common pitfall is overloading the base, which makes the flatbread hard to pick up; keep portions moderate so flavors stay distinct and the texture remains manageable. If toppings slide around, try slightly thicker hummus application or warm the pita a touch longer so it has more structure.
Notes
- Adjust the heat: If you prefer milder flavors, reduce the amount of Green Harissa drizzle and thinly slice jalapeños so they distribute heat gently across bites.
- Make it vegetarian: Skip the chicken breast and add extra grilled zucchini or more corn relish to maintain heartiness without meat.
- Prep ahead: Grill the chicken breast and zucchini earlier in the day and keep them chilled, then warm the pita flatbread just before serving for a fast assembly.
- Control moisture: If your corn relish is very wet, drain excess liquid to avoid soggy pita flatbread and keep textures bright.
- Layer thoughtfully: Spread red pepper hummus in a thoughtful thin layer to anchor toppings without overpowering the grilled flavors.