Unleash your inner chef with these mouthwatering Subway flatbread recipes that transform simple ingredients into extraordinary quick meals! Whether you’re craving a speedy weeknight dinner or a satisfying lunch, these creative ideas will have you enjoying restaurant-quality flavors in minutes. Get ready to discover 20 delicious ways to turn humble flatbreads into your new go-to meal solution.
Garlic Herb Chicken Flatbread Sandwich
Keeping weeknight dinners exciting doesn’t require complex recipes. This garlic herb chicken flatbread sandwich delivers bold Mediterranean flavors in under 30 minutes, perfect for busy schedules.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 flatbreads
– 1 cup arugula
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup feta cheese, crumbled
– 2 tbsp tzatziki sauce
Instructions
1. Pound chicken breasts to 1/2-inch uniform thickness using a meat mallet for even cooking.
2. Combine olive oil, minced garlic, rosemary, oregano, salt, and pepper in a small bowl.
3. Rub herb mixture evenly over both sides of chicken breasts.
4. Heat a large skillet over medium-high heat until water droplets sizzle upon contact.
5. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
7. While chicken rests, warm flatbreads in a dry skillet for 30 seconds per side.
8. Slice rested chicken against the grain into 1/2-inch strips.
9. Divide arugula evenly among the 4 warmed flatbreads.
10. Arrange chicken strips over the arugula on each flatbread.
11. Top each sandwich with cherry tomato halves and red onion slices.
12. Sprinkle crumbled feta cheese evenly over all sandwiches.
13. Drizzle 1/2 tablespoon of tzatziki sauce over each assembled sandwich.
14. Fold flatbreads in half to form sandwiches.
Deliciously tender chicken pairs with the crisp fresh vegetables and creamy tzatziki. The flatbread provides a sturdy yet soft vessel that holds up well to the juicy fillings. For a creative twist, try serving these open-faced with a side of lemon-dressed potato salad.
Mediterranean Veggie Flatbread Wrap
Grab this Mediterranean veggie flatbread wrap for a quick, satisfying lunch that bursts with fresh flavors. Get ready to assemble a colorful, protein-packed meal in minutes. Perfect for busy days when you want something healthy but don’t want to cook.
Ingredients
– 1 large whole wheat flatbread
– 2 tbsp hummus
– 1/4 cup crumbled feta cheese
– 1/2 cup chopped romaine lettuce
– 1/4 cup diced cucumber
– 1/4 cup cherry tomatoes, halved
– 2 tbsp sliced Kalamata olives
– 1 tbsp olive oil
– 1 tsp lemon juice
– 1/4 tsp dried oregano
Instructions
1. Lay the whole wheat flatbread on a clean work surface.
2. Spread hummus evenly across the center of the flatbread, leaving 1-inch borders.
3. Sprinkle crumbled feta cheese over the hummus layer.
4. Arrange chopped romaine lettuce evenly over the feta.
5. Scatter diced cucumber across the lettuce.
6. Place halved cherry tomatoes over the cucumber.
7. Distribute sliced Kalamata olives among the other vegetables.
8. Drizzle olive oil evenly over the vegetable filling.
9. Sprinkle lemon juice across the entire filling.
10. Dust dried oregano over all ingredients.
11. Fold the bottom edge of the flatbread up over the filling.
12. Fold the left side of the flatbread inward, covering about one-third of the filling.
13. Roll the flatbread tightly from left to right, maintaining even pressure.
14. Cut the wrapped flatbread diagonally in half with a sharp knife. Zero effort yields maximum flavor with the crisp vegetables contrasting against the creamy hummus and tangy feta. Zesty lemon brightens each bite while the soft flatbread holds everything together perfectly. Serve immediately or wrap tightly in parchment paper for a portable lunch that travels well.
Spicy Turkey and Avocado Flatbread
Whip up this quick flatbread when you need a satisfying meal in minutes. Spicy ground turkey pairs perfectly with creamy avocado and melted cheese. This recipe delivers bold flavor with minimal effort.
Ingredients
– 1 lb ground turkey
– 1 tbsp olive oil
– 2 tsp chili powder
– 1 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 4 flatbreads
– 1 cup shredded Monterey Jack cheese
– 1 avocado
– 1/4 cup sour cream
– 2 tbsp chopped cilantro
– 1 lime
Instructions
1. Preheat your oven to 425°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add ground turkey and cook for 5 minutes, breaking it up with a spatula.
4. Sprinkle chili powder, cumin, garlic powder, cayenne, and salt over the turkey.
5. Continue cooking for 3 more minutes until the turkey is fully browned and no pink remains.
6. Arrange flatbreads on a baking sheet.
7. Divide the cooked turkey evenly among the flatbreads, spreading it to the edges.
8. Sprinkle shredded Monterey Jack cheese over the turkey on each flatbread.
9. Bake for 8-10 minutes until the cheese is fully melted and the flatbread edges are golden brown.
10. While the flatbreads bake, slice the avocado and chop the cilantro.
11. Remove the flatbreads from the oven and let them rest for 2 minutes.
12. Top each flatbread with avocado slices, a dollop of sour cream, and a sprinkle of chopped cilantro.
13. Cut the lime into wedges and squeeze fresh lime juice over each flatbread before serving.
Outstanding texture comes from the crisp flatbread base against the creamy avocado and melted cheese. The spicy turkey provides a satisfying heat that balances the cool sour cream. Serve immediately with extra lime wedges for squeezing over individual slices.
BBQ Pulled Pork Flatbread Melt
Pulled pork transforms into a quick, satisfying meal on crispy flatbread. This BBQ version combines smoky sweetness with melty cheese for a crowd-pleasing dinner. Ready in under 20 minutes, it’s perfect for busy weeknights or casual entertaining.
Ingredients
– 2 flatbreads
– 1 cup shredded mozzarella cheese
– 1 cup BBQ pulled pork
– 2 tbsp BBQ sauce
– 1/4 cup red onion, thinly sliced
– 1 tbsp olive oil
– 1/4 cup fresh cilantro, chopped
Instructions
1. Preheat your oven to 425°F.
2. Brush both sides of each flatbread with 1/2 tbsp olive oil.
3. Place flatbreads directly on the middle oven rack.
4. Bake for 5 minutes until lightly crisp.
5. Remove flatbreads from oven using oven mitts.
6. Spread 1/2 cup shredded mozzarella cheese evenly over each flatbread.
7. Distribute 1/2 cup BBQ pulled pork over the cheese on each flatbread.
8. Drizzle 1 tbsp BBQ sauce over the pulled pork on each flatbread.
9. Scatter 2 tbsp sliced red onion over each flatbread.
10. Return flatbreads to the oven.
11. Bake for 8-10 minutes until cheese is fully melted and edges are golden brown.
12. Remove from oven and let rest for 2 minutes.
13. Sprinkle 2 tbsp chopped fresh cilantro over each flatbread.
14. Cut each flatbread into 4 equal slices.
Golden edges contrast with the tender pulled pork, while the melted cheese binds everything together. The fresh cilantro cuts through the richness, making each bite balanced. Serve immediately with extra BBQ sauce for dipping or pair with a crisp coleslaw for a complete meal.
Buffalo Chicken Flatbread Pizza
Very few weeknight dinners hit that perfect balance of spicy, cheesy, and convenient like this one. Versatile flatbreads create a crispy base for classic buffalo flavors, ready in under 30 minutes from prep to plate.
Ingredients
– 2 pieces flatbread
– 1 cup shredded cooked chicken
– 1/2 cup buffalo sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup crumbled blue cheese
– 1/4 cup ranch dressing
– 2 tbsp chopped fresh cilantro
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 425°F.
2. Brush both flatbreads evenly with 1 tablespoon olive oil.
3. Place flatbreads directly on the middle oven rack and bake for 5 minutes to crisp the base.
4. Combine 1 cup shredded cooked chicken with 1/2 cup buffalo sauce in a medium bowl.
5. Remove flatbreads from oven using oven mitts and place on a baking sheet.
6. Spread the buffalo chicken mixture evenly over both flatbreads, leaving a 1/2-inch border around the edges.
7. Sprinkle 1 cup shredded mozzarella cheese evenly over the chicken.
8. Top with 1/4 cup crumbled blue cheese.
9. Return pizzas to oven and bake for 8-10 minutes until cheese is fully melted and edges are golden brown.
10. Remove from oven and let rest for 2 minutes to set the structure.
11. Drizzle 1/4 cup ranch dressing in zigzag patterns across both pizzas.
12. Sprinkle 2 tablespoons chopped fresh cilantro over the top before slicing.
Now you have a pizza with a satisfying crunch from the flatbread against the tender, saucy chicken. The sharp blue cheese cuts through the buffalo heat beautifully, making it ideal for slicing into strips as game-day appetizers or serving whole for a quick family dinner.
Greek Gyro Flatbread with Tzatziki
Vibrant Mediterranean flavors come together in this quick Greek gyro flatbread. Versatile enough for weeknight dinners yet impressive for casual entertaining. This handheld meal delivers authentic taste without complicated techniques.
Ingredients
– 1 lb ground lamb
– 4 medium flour tortillas
– 1 cup plain Greek yogurt
– 1/2 English cucumber
– 2 cloves garlic
– 1 tbsp fresh dill
– 1 tbsp lemon juice
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 red onion
– 1 Roma tomato
– 2 tbsp olive oil
– Salt to taste
Instructions
1. Grate cucumber using the large holes of a box grater.
2. Place grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture.
3. Combine Greek yogurt, grated cucumber, minced garlic, chopped dill, and lemon juice in a medium bowl.
4. Season tzatziki sauce with 1/4 teaspoon salt and refrigerate for at least 30 minutes to allow flavors to meld.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Add ground lamb, breaking it apart with a wooden spoon as it cooks for 8-10 minutes until browned.
7. Stir in dried oregano and ground cumin, cooking for 1 minute until fragrant.
8. Season lamb mixture with 1/2 teaspoon salt and transfer to a plate.
9. Wipe skillet clean and return to medium heat.
10. Brush one side of each tortilla with remaining olive oil.
11. Place one tortilla oil-side down in the dry skillet and cook for 2-3 minutes until golden brown and slightly crisp.
12. Flip tortilla and cook for 1-2 minutes until warmed through.
13. Repeat with remaining tortillas.
14. Thinly slice red onion and dice tomato while tortillas cook.
15. Spread 2 tablespoons tzatziki sauce evenly over each warm tortilla.
16. Divide cooked lamb mixture among the four tortillas.
17. Top with sliced red onion and diced tomato.
Buttery soft tortillas provide the perfect base for the spiced lamb filling. The cool tzatziki cuts through the richness while adding refreshing cucumber crunch. For a complete meal, serve with lemon-dressed greens or roasted vegetables on the side.
Pesto Chicken and Mozzarella Flatbread
Busy weeknights call for fast, flavorful meals that deliver maximum satisfaction with minimal effort. This pesto chicken flatbread combines tender protein with melty cheese and crisp crust in under 30 minutes. Perfect for when you need dinner on the table fast without sacrificing quality.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1/2 cup basil pesto
– 2 pre-made flatbreads (8-inch)
– 8 oz fresh mozzarella cheese
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and place a baking sheet inside to heat.
2. Cut chicken breasts into 1-inch cubes and pat dry with paper towels.
3. Season chicken evenly with garlic powder, salt, and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken to the hot skillet in a single layer, leaving space between pieces.
6. Cook chicken for 4-5 minutes without moving to develop golden-brown sear.
7. Flip chicken and cook for another 3-4 minutes until internal temperature reaches 165°F.
8. Remove chicken from skillet and let rest for 2 minutes before slicing.
9. Carefully remove the hot baking sheet from oven using oven mitts.
10. Place flatbreads directly on the hot baking sheet to create crisp crust.
11. Spread 1/4 cup pesto evenly over each flatbread, leaving 1/2-inch border.
12. Arrange sliced chicken evenly over pesto-covered flatbreads.
13. Tear mozzarella into small pieces and distribute over chicken.
14. Bake at 425°F for 8-10 minutes until cheese is bubbly and edges are golden.
15. Remove from oven and let cool for 2 minutes before slicing.
A warm, crispy flatbread yields to tender chicken and stretchy mozzarella with each bite. The basil pesto adds herbal brightness that cuts through the rich cheese perfectly. Try serving it sliced into strips for easy sharing or topped with fresh arugula for added crunch and peppery notes.
Southwest Black Bean Flatbread
Haven’t we all stared into the fridge, craving something fresh yet hearty? This Southwest Black Bean Flatbread delivers bold flavors with minimal effort. It’s a vibrant, customizable meal ready in under 30 minutes.
Ingredients
– 1 (10-inch) pre-baked flatbread
– 1/2 cup canned black beans, rinsed and drained
– 1/4 cup corn kernels, thawed if frozen
– 1/4 cup diced red bell pepper
– 1/4 cup shredded Monterey Jack cheese
– 2 tbsp chopped fresh cilantro
– 1 tbsp olive oil
– 1/2 tsp chili powder
– 1/4 tsp ground cumin
– 1/4 tsp garlic powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. Place the flatbread on a baking sheet.
3. Brush the flatbread evenly with 1 tbsp olive oil.
4. In a medium bowl, combine black beans, corn, red bell pepper, chili powder, cumin, garlic powder, and salt.
5. Spread the bean mixture evenly over the flatbread, leaving a 1/2-inch border around the edges.
6. Sprinkle shredded Monterey Jack cheese over the top.
7. Bake for 12–15 minutes, until the cheese is melted and the edges are golden brown.
8. Remove from the oven and let cool for 2 minutes.
9. Top with chopped fresh cilantro.
10. Slice into wedges and serve immediately.
Crispy edges give way to a soft, cheesy center, while the smoky spices and fresh cilantro brighten each bite. For a zesty twist, drizzle with lime crema or serve alongside a simple avocado salad.
Teriyaki Chicken Flatbread with Pineapple
A perfectly balanced sweet-savory combo, this teriyaki chicken flatbread brings tropical vibes to your weeknight dinner. Assembled on soft naan bread with juicy pineapple and melty cheese, it’s ready in under 30 minutes. An easy crowd-pleaser that beats takeout any day.
Ingredients
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup teriyaki sauce
– 2 tbsp olive oil
– 2 large naan flatbreads
– 1 cup shredded mozzarella cheese
– 1 cup fresh pineapple chunks
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat your oven to 425°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add chicken pieces to the skillet and cook for 5–7 minutes, stirring occasionally, until lightly browned.
4. Pour 1/4 cup teriyaki sauce over the chicken and simmer for 2 minutes until the sauce thickens and coats the chicken evenly.
5. Place the naan flatbreads on a baking sheet and brush lightly with the remaining 1 tablespoon olive oil.
6. Spread the cooked teriyaki chicken evenly over both flatbreads.
7. Top with shredded mozzarella cheese, then scatter pineapple chunks over the cheese.
8. Bake for 8–10 minutes, or until the cheese is fully melted and the edges of the naan are golden brown.
9. Remove from the oven and drizzle with the remaining 1/4 cup teriyaki sauce.
10. Sprinkle with chopped cilantro before slicing and serving.
Hearty and satisfying, the flatbread delivers a crisp-chewy base with tender, saucy chicken and sweet pineapple bursts. For extra freshness, add a handful of arugula after baking, or serve with a side of sriracha mayo for dipping.
Spinach and Feta Stuffed Flatbread
Craving something savory and satisfying? This spinach and feta stuffed flatbread delivers big flavor with minimal effort. Customize it with your favorite herbs or add a sprinkle of red pepper flakes for heat.
Ingredients
– 1 lb pizza dough
– 2 cups fresh spinach
– 1 cup crumbled feta cheese
– 1/2 cup ricotta cheese
– 1/4 cup chopped fresh dill
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Roll the pizza dough into a 12×10 inch rectangle on a lightly floured surface.
3. In a medium bowl, combine spinach, feta, ricotta, dill, garlic powder, salt, and pepper.
4. Spread the filling evenly over the dough, leaving a 1-inch border on all sides.
5. Tightly roll the dough lengthwise, pinching the seam to seal completely.
6. Transfer the roll to the prepared baking sheet, seam side down.
7. Brush the entire surface with olive oil using a pastry brush.
8. Cut 4-5 shallow slits across the top to allow steam to escape during baking.
9. Bake for 20-25 minutes until golden brown and the internal temperature reaches 190°F.
10. Let rest for 5 minutes before slicing to allow the filling to set.
11. Slice into 1-inch thick pieces and serve warm.
What makes this flatbread special is the contrast between the crisp exterior and creamy, savory filling. The feta provides a salty tang that balances beautifully with the mild ricotta and fresh spinach. For an extra flavor boost, serve with a side of tzatziki or marinara sauce for dipping.
Philly Cheesesteak Flatbread
Satisfy your cheesesteak cravings with this flatbread twist. Quick to assemble and packed with flavor, it’s perfect for busy weeknights or game-day snacking. Thin, crispy flatbread serves as the ideal base for melty cheese and savory steak.
Ingredients
– 1 lb ribeye steak
– 1 tbsp olive oil
– 1 medium yellow onion
– 1 green bell pepper
– 2 flatbreads (10-inch)
– 1 cup provolone cheese
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 425°F.
2. Slice the ribeye steak into very thin strips against the grain.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add sliced onion and bell pepper to the skillet.
5. Cook vegetables for 5-7 minutes until softened and lightly charred.
6. Remove vegetables from skillet and set aside.
7. Place steak strips in the same hot skillet.
8. Season steak with salt, black pepper, and garlic powder.
9. Cook steak for 3-4 minutes until no pink remains, stirring constantly.
10. Return cooked vegetables to the skillet with the steak.
11. Stir mixture for 1 minute to combine flavors.
12. Arrange both flatbreads on a baking sheet.
13. Divide steak and vegetable mixture evenly between the flatbreads.
14. Top each flatbread with 1/2 cup shredded provolone cheese.
15. Bake at 425°F for 8-10 minutes until cheese is bubbly and edges are golden.
16. Remove from oven and let rest for 2 minutes before slicing.
You’ll love the crispy flatbread contrast against the tender, juicy steak filling. Yellow provolone melts into every nook, creating that classic cheesesteak gooeyness. For extra kick, serve with hot sauce or banana pepper rings on the side.
Bacon Ranch Chicken Flatbread
Grab your favorite flatbread and get ready for a flavor-packed meal. This bacon ranch chicken flatbread comes together quickly with minimal prep. Perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 4 strips bacon
– 2 flatbreads
– 1/2 cup ranch dressing
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped red onion
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F.
2. Season chicken breasts with garlic powder and black pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.
5. Remove chicken from skillet and let rest for 5 minutes before slicing.
6. Cook bacon in the same skillet until crispy, about 8-10 minutes.
7. Drain bacon on paper towels, then crumble into small pieces.
8. Place flatbreads on a baking sheet.
9. Spread 1/4 cup ranch dressing evenly over each flatbread.
10. Top with sliced chicken, crumbled bacon, and red onion.
11. Sprinkle shredded mozzarella cheese evenly over both flatbreads.
12. Bake for 10-12 minutes until cheese is melted and edges are golden brown.
13. Remove from oven and let cool for 2 minutes before slicing.
Done right, you’ll get a crispy flatbread base with tender chicken and smoky bacon. The cool ranch dressing balances the savory flavors perfectly. Try drizzling extra ranch over the top or serving with a simple side salad for a complete meal.
Vegan Hummus and Veggie Flatbread
Oven-ready flatbreads make weeknight dinners effortless. This vegan hummus and veggie version comes together in minutes. Customize with whatever fresh vegetables you have on hand.
Ingredients
– 2 store-bought flatbreads
– 1 cup hummus
– 1 cup shredded carrots
– 1 cup sliced bell peppers
– 1/2 cup sliced red onion
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. Place both flatbreads on a baking sheet.
3. Spread 1/2 cup hummus evenly over each flatbread, leaving a 1/2-inch border around the edges.
4. Top hummus with shredded carrots, sliced bell peppers, and sliced red onion.
5. Drizzle 1 tablespoon olive oil over each flatbread.
6. Sprinkle dried oregano, garlic powder, and salt evenly over both flatbreads.
7. Bake at 400°F for 8-10 minutes until the flatbread edges are golden brown and crispy.
8. Remove from oven and let rest for 2 minutes before slicing.
9. Cut each flatbread into 6 equal slices using a pizza cutter. A sharp pizza cutter prevents tearing the crispy crust.
10. Serve immediately while warm and crispy. Always serve flatbreads immediately to maintain optimal texture.
11. Store any leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore crispiness. Reheating in the oven rather than microwave keeps the flatbread from becoming soggy.
A crispy flatbread base contrasts beautifully with the creamy hummus layer. The roasted vegetables develop subtle sweetness while maintaining slight crunch. For a creative twist, drizzle with balsamic glaze or sprinkle with crushed red pepper flakes before serving.
Tuna Melt Flatbread with Cheddar
Looking for a quick lunch that satisfies? This tuna melt flatbread combines flaky tuna with sharp cheddar on crispy flatbread. Ready in under 15 minutes, it’s perfect for busy days.
Ingredients
- 2 flatbreads
- 1 can (5 oz) tuna, drained
- 1/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 2 tbsp diced red onion
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F.
- Place flatbreads on a baking sheet.
- In a medium bowl, combine tuna, mayonnaise, red onion, dill, lemon juice, and black pepper.
- Spread tuna mixture evenly over both flatbreads, leaving a 1/2-inch border around the edges.
- Sprinkle shredded cheddar cheese evenly over the tuna mixture.
- Bake for 8-10 minutes until cheese is fully melted and edges are golden brown.
- Remove from oven and let rest for 2 minutes before slicing.
Zesty and satisfying, the flatbread stays crisp while the tuna mixture stays creamy. Try serving it with pickles or a simple side salad for a complete meal. The sharp cheddar perfectly balances the bright lemon and fresh dill flavors.
Breakfast Egg and Cheese Flatbread
Nailing breakfast just got easier with this quick flatbread creation. Perfect for busy mornings when you want something satisfying without the fuss. This recipe delivers crispy bread, melted cheese, and fluffy eggs in minutes.
Ingredients
– 1 large egg
– 1 whole wheat flatbread
– 1/4 cup shredded cheddar cheese
– 1 tbsp olive oil
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Crack the egg into a small bowl and whisk vigorously until uniform in color.
3. Heat olive oil in a non-stick skillet over medium heat for 1 minute.
4. Pour the whisked egg into the heated skillet, tilting to spread it evenly.
5. Cook the egg for 90 seconds without stirring to create a thin layer.
6. Flip the egg carefully using a spatula and cook for another 30 seconds.
7. Place the flatbread directly on the oven rack and bake for 3 minutes until edges are crisp.
8. Remove the flatbread from oven and place the cooked egg directly on top.
9. Sprinkle shredded cheddar cheese evenly over the egg layer.
10. Return the assembled flatbread to the oven and bake for 2 more minutes until cheese is fully melted.
11. Season immediately with salt and black pepper while still hot.
Looking at that golden, bubbly cheese makes the effort worthwhile. The flatbread stays wonderfully crisp beneath the tender egg layer, creating a satisfying textural contrast. For a fresh twist, top with sliced avocado or a drizzle of hot sauce right before serving.
Jalapeño Popper Flatbread
Perfect for game day or quick dinners, this spicy flatbread delivers all the creamy, cheesy goodness of jalapeño poppers in pizza form. Packed with heat from fresh peppers and balanced by cool cream cheese, it comes together in under 30 minutes. You’ll get that signature kick without the fuss of stuffing individual peppers.
Ingredients
– 1 pound pizza dough
– 8 ounces cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup shredded mozzarella cheese
– 4 jalapeños, sliced
– 4 slices bacon, cooked and crumbled
– 2 tablespoons olive oil
– 1/4 teaspoon garlic powder
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F and place a baking sheet inside to heat.
2. Stretch the pizza dough into a 12-inch oval on a floured surface.
3. Brush the entire surface with olive oil using a pastry brush.
4. Transfer the dough to the hot baking sheet carefully using oven mitts.
5. Par-bake the crust for 8 minutes until slightly puffed but not browned.
6. Mix cream cheese, garlic powder, and black pepper in a bowl until smooth.
7. Spread the cream cheese mixture evenly over the par-baked crust with a spatula.
8. Sprinkle cheddar and mozzarella cheeses over the cream cheese layer.
9. Arrange jalapeño slices evenly across the cheese layer.
10. Scatter crumbled bacon over the top of the jalapeños.
11. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
12. Let the flatbread rest for 3 minutes before slicing with a pizza cutter.
Keep leftovers crispy by reheating in a 375°F oven for 5 minutes rather than the microwave. For extra heat, leave the jalapeño seeds in when slicing. Always preheat your baking sheet to prevent a soggy bottom crust. Kick back with this flatbread’s satisfying contrast of crispy crust against the molten cheese center. The spicy jalapeños cut through the rich bacon and cream cheese beautifully. Try drizzling with ranch dressing or serving alongside celery sticks for cooling balance.
Chicken Caesar Flatbread Wrap
Perfect for busy weeknights, this Chicken Caesar Flatbread Wrap comes together in under 20 minutes. Packed with classic Caesar flavors in a portable format, it’s a satisfying lunch or light dinner option everyone will love.
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 4 large flour tortillas
- 2 cups romaine lettuce, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup Caesar dressing
- 1/4 cup croutons, crushed
Instructions
- Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
- Season 1 lb chicken breast evenly with 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt.
- Cook chicken in the hot skillet for 6-7 minutes per side until internal temperature reaches 165°F.
- Transfer cooked chicken to a cutting board and let rest for 3 minutes before slicing into thin strips.
- Warm 4 large flour tortillas in a dry skillet for 30 seconds per side until pliable.
- Spread 1 tbsp Caesar dressing evenly over each warmed tortilla.
- Layer 1/2 cup chopped romaine lettuce down the center of each tortilla.
- Divide sliced chicken evenly among the four tortillas, placing it over the lettuce.
- Sprinkle 1 tbsp grated Parmesan cheese over the chicken on each wrap.
- Top each with 1 tbsp crushed croutons for added crunch.
- Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.
- Slice each wrap diagonally in half and serve immediately.
Nothing beats the crisp romaine and crunchy croutons against the tender, seasoned chicken in this handheld meal. The creamy Caesar dressing ties everything together while the warm tortilla keeps it all contained. For a fun twist, try grilling the assembled wraps for 2-3 minutes per side to create a crispy, golden-brown exterior.
Roasted Veggie and Goat Cheese Flatbread
Very few meals balance elegance and simplicity like this flatbread. Vibrant roasted vegetables contrast beautifully with creamy goat cheese on a crisp crust. Versatile enough for weeknights yet impressive for guests.
Ingredients
– 1 lb pizza dough
– 2 cups mixed vegetables (bell peppers, zucchini, red onion)
– 2 tbsp olive oil
– 1 tsp dried oregano
– 4 oz goat cheese
– 1/4 cup balsamic glaze
Instructions
1. Preheat oven to 425°F and position rack in center.
2. Stretch pizza dough into 12-inch oval on parchment-lined baking sheet.
3. Toss vegetables with olive oil and oregano in medium bowl.
4. Spread vegetables evenly over dough, leaving 1/2-inch border.
5. Crumble goat cheese over vegetables.
6. Bake for 15-18 minutes until crust is golden brown and vegetables are tender.
7. Remove from oven and drizzle with balsamic glaze.
8. Let rest 2 minutes before slicing.
9. Cut into 8 wedges with pizza cutter.
Hearty roasted vegetables develop sweet caramelization against the tangy goat cheese. Herbed crust provides satisfying crunch while balsamic adds acidic balance. Hot from the oven or room temperature, it adapts beautifully to any occasion.
Sweet Chili Shrimp Flatbread
Escape the dinner rut with this quick, flavor-packed flatbread. Sweet chili shrimp comes together in minutes for a satisfying meal. Perfect for busy weeknights when you want something special without the fuss.
Ingredients
– 1 lb raw shrimp, peeled and deveined
– 2 flatbreads
– 1/2 cup sweet chili sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup sliced green onions
– 1 tbsp olive oil
– 1 tsp minced garlic
– 1/4 tsp salt
Instructions
1. Preheat your oven to 425°F.
2. Pat the shrimp completely dry with paper towels to ensure proper searing.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Add shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Pour sweet chili sauce over the shrimp, tossing to coat evenly, then remove from heat.
7. Place flatbreads on a baking sheet and sprinkle mozzarella cheese evenly over both.
8. Arrange the saucy shrimp in a single layer over the cheese-covered flatbreads.
9. Bake for 8-10 minutes until the cheese is melted and bubbly and the flatbread edges are golden brown.
10. Remove from oven and immediately sprinkle with sliced green onions.
11. Let rest for 2 minutes before slicing to allow the cheese to set slightly.
12. Cut each flatbread into quarters using a pizza cutter for clean slices. Crisp flatbread provides the perfect sturdy base for the sweet-spicy shrimp and melted cheese. Contrasting textures make each bite interesting, while the bright green onions cut through the richness. Consider serving with a simple side salad to balance the meal.
Summary
Ultimately, these 20 Subway flatbread recipes offer endless possibilities for quick, delicious meals. We hope you’ll try them out and find new favorites! Don’t forget to leave a comment sharing which recipes you loved most and pin this article on Pinterest to save these ideas for your next easy meal.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
