Grilled Chicken & Garlic Hummus Flat-Bread

Prep Time: 15 Minutes / Cook Time: 15-20 Minutes

1 8oz. package Grilled Chicken fully cooked & cut

1 12oz container Roasted Garlic Hummus

½ cup Shaved Red Onion

2 cups Baby Spinach

½ cup Cooked Bacon

½ cup Cherry Tomatoes cut in half

8 Oz. Shredded Cheese Blend (I like to use a “Pizza Blend” From the grocery)

2 packages Naan Bread or a Flat bread/pizza crust. (4 Count total)

1 oz. Vegetable Oil

Home Preparations: Get the knife work done! Shave the onion, roughly chop the spinach, chop the bacon, cut the tomates.

Put them all into their separate containers.

Guide’s Tip: I buy the pre-cooked chicken that is vacuum sealed in small little packets so they don’t make a mess.

And, it keeps well in a cooler.

Camp Cooking: Executing this recipe in camp is actually much easier than you might think, provided you have a good sized Dutch-oven.

First, Get the oven hot. It needs to be hotter at first than it will later. You can accomplish this by adding a little bit of wood in the beginning of your cooking and letting the fire burn down during the rest of the cooking process.

Then, crisp up one side of each naan. Use a little Vegetable oil for this.

Start assembling the flatbread by spreading ¼ of the hummus per naan, add 2 oz of chicken, ¼ of the bacon, tomatoes, and onions. Then, top with the cheese and spinach. I like to do a good amount before the spinach and just a little on top.

Once they are all built, make sure you have an even heated fire and that the Dutch-oven with the lid on is good and hot. Put the naans in the Dutch-oven one at a time and cook until the cheese is melted. About 5-7 minutes each.

Next, Using a turning spatula and your hand (or fork) remove them to your Cutting board.

Cut, Serve, & Enjoy!

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Guide’s Tip: Get the naan all cooked before you start building. It makes the fire management much easier and your dinner is ready much more quickly.

Recommended Equipment: 12” Dutch-Oven, Turning Spatula, Knife, Cutting Board, Spoon