Chickpea chicken flat bread

This was an experiment (then again most things I make are). My cooking habits mostly involve me giving the fridge and cabinets the once over, grabbing an armful of things and going to work. Impromptu just works for me!

• 4 boneless skinless chicken breasts  sliced to 1/2" pieces
• 1 can of chickpeas drained and rinsed well
• 1/2 cup sun-dried tomatoes
• 2 TBS olive oil
• 2 garlic cloves peeled and minced
• 1/2 sweet onion peeled and chopped
• 1 tsp red pepper flake
• 1/2 cup white cooking wine

Heat olive oil in a skillet and add garlic, onion, sun dried tomatoes, and red pepper flake. Cook until onion is translucent; stir in chickpeas. Add chicken and white wine and cook thoroughly. Serve on warm flat breads with spinach.

For the sauce I mixed 3 TBS of mayonnaise and 1 TBS Sriracha hot chili sauce together with a dash of sea salt.