Buffalo Chicken Flatbread
A delightful combination of tender chicken tossed in zesty buffalo sauce on a crispy flatbread base, topped with gooey mozzarella cheese and drizzled with creamy blue cheese dressing. Perfect for a quick meal or a party treat.
Ingredients
For the flatbread
- 2 pieces flatbreads (14.5 ounces total) Can substitute with pita, naan, or tortillas.
- 2 teaspoons light olive oil Used to brush the flatbreads.
For the toppings
- ½ cup buffalo wing sauce Use more if desired for additional heat.
- 1 ½ cups diced cooked chicken Approximately 3/4 pounds of chicken.
- 1 cup shredded mozzarella cheese Can substitute with cheddar or pepper jack.
- ⅓ cup blue cheese dressing Ranch dressing can be used as an alternative.
- ⅓ cup sliced green onions About 3 green onions, can substitute with cilantro or parsley.
Instructions
Preparation
- Gather all your ingredients and tools, including a baking sheet, parchment paper, and a small bowl for the olive oil.
- Preheat your oven to 425°F (220°C).
- Line your baking sheet with parchment paper and place the flatbreads on the sheet, brushing the edges lightly with olive oil.
- Bake the flatbreads in the preheated oven for about 5 minutes to warm them up.
Topping and Baking
- Remove the flatbreads from the oven and spread the buffalo wing sauce evenly over each.
- Sprinkle the diced cooked chicken evenly on top of the sauce.
- Add a generous layer of shredded mozzarella cheese over the chicken.
- Drizzle the blue cheese dressing on top.
- Return the flatbreads to the oven and bake for 12 to 15 minutes, until the edges are browned and the cheese is bubbly.
- For extra crispiness, broil for an additional 1-2 minutes.
Finishing Touches
- Remove from the oven and top with sliced green onions and additional buffalo sauce or blue cheese dressing if desired.
- Serve immediately and enjoy your meal!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Flatbreads can also be frozen for up to 2 months before baking.