1.    Preheat oven to 425°F/218°C.
2.    To assemble each flatbread: Spread 2 oz. of Sweet Baby Rays® Korean BBQ Wing Sauce over crust. Top with 4 oz. of Tyson Red Label® Fully Cooked Wood Fire Seasoned Chicken, 3 oz. of shredded mozzarella cheese and 2 oz. of roasted red pepper strips.
3.    Bake in oven for approximately 4-5 minutes.
4.    Remove from the oven and top with Asian ginger-lime coleslaw and fresh chopped cilantro. 
5.    Cut into squares and serve. 

ASIAN GINGER LIME SLAW DIRECTIONS

1.    To make the dressing, stir the rice vinegar, lime juice, soy sauce, honey, sesame oil, sriracha, ginger and garlic together in a small bowl.

2.    Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.

3.    Add the dressing to the mixing bowl, and combine everything well to coat the veggies.

4.    Let the slaw marinate at least 30 minutes before serving.

5.    Remix the slaw, add to flatbread, sprinkle with sesame seeds and serve.