DALLAS — Grain-based foods continue to make their mark on the menu at Chili’s Grill & Bar. A month after adding pizzas to its permanent menu, the restaurant chain said it has added flatbreads in three varieties: Margherita, Chipotle Chicken and California Grilled Chicken.
Chili’s, which is a business unit of Brinker International, said the flatbreads highlight “bold ingredients,” such as the cilantro-ranch pesto sauce on the classic Margherita Flatbread; chile-rubbed grilled chicken and chipotle pesto on the Chipotle Chicken Flatbread; and house-made pico de gallo and drizzles of roasted garlic-aioli on the California Grilled Chicken Flatbread.
“Our new flatbreads complement the experience of More Life Happens Here around every table at our restaurants across the country,” said Darryl Mickler, senior director of culinary innovation for Chili’s Grill & Bar. “We wanted this latest roll-out to be relevant to today’s consumer and representative of Chili’s heritage — incorporating distinct, bold, Southwestern flavors to excite the senses — and we feel we’ve accomplished this through the introduction of flatbreads.”
The Margherita and Chipotle Chicken Flatbreads are offered as half-portion appetizers on Chili’s $20 Dinner for Two menu, which also allows guests to choose two full-size entrees from a list of more than 10 Chili’s menu selections. The flatbreads also are available as part of Chili’s Lunch Break combos.
In April, Chili’s added pizza to its menu in four varieties: five-cheese, pepperoni, Southwestern chicken and taco. Available in 6-inch and 9-inch sizes, the baked-to-order pizzas feature a crust with a crisp finish. Toppings include mozzarella, Monterey and pepper Jack cheeses, seasoned ground beef, pesto, pico de gallo, and cumin-lime sour cream.