1 cup sour cream
1/2 cup finely chopped cilantro
Salt and pepper, to taste
2 (6- to 8-inch) pieces of naan
1 tablespoon chopped garlic in oil (or 1 tablespoon olive oil + 1 minced garlic clove)
1 cup cooked chopped or pulled chicken
- Place sour cream, cilantro, salt and pepper in bowl. Mix well; refrigerate at least 1 hour before serving.
- Heat oven to 450° degrees F.
- Place naan on a baking sheet lined with parchment paper. Spread garlic in oil over evenly. Top with chicken, bacon and avocado. Sprinkle with cheese blend and scallion slices.
- Bake about 8 minutes, until cheese melts and begins to brown. Spread refrigerated sour cream sauce over flatbreads and serve immediately.