Mojo Chicken Flatbread 



  • 1 bottle of La Lechonera Mojo Criollo

  • 1 large flatbread or naan, or 2 small

  • 2 tablespoons extra virgin olive oil

  • ½ cup shredded mozzarella cheese (or any other favorite cheese such as goat cheese, brie or monterey jack for a spicier version)

  • 1 boneless skinless chicken breast, pounded to ½ inch thickness

  • ½ avocado, sliced or diced

  • ½ red pepper, diced

  • 1 tablespoon packed cilantro leaves, roughly chopped

  • ½ teaspoon crushed red pepper flakes (optional)

  • ½ teaspoon rock salt

  • ½ teaspoon cracked pepper



  • Marinate chicken with La Lechonera Mojo Criollo overnight or at least 4 to 6 hours. Make sure it is completely covered. Take out 30 minutes prior to cook time.

  • Preheat oven to 350 degrees. Cook your mojo marinated chicken in a pan or skillet on the stove, over medium-high heat, for about 3-4 minutes each side or until cooked through. You can also cook it on a grill if you prefer. Dice chicken and set aside.

  • Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, and red peppers. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.

  • When flatbread is finished baking, top with avocado, cilantro, crushed red pepper flakes, rock salt, and cracked black pepper. Drizzle with extra virgin olive oil and serve immediately. Add ingredients such as onions, mushroom, or mojo-bbq sauce to make it your own!