BBQ Chicken Flatbread (Print)
A flavorful flatbread topped with tangy sauce, tender chicken, melty cheese, and fresh vegetables.
# Ingredient List:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Flatbread Base
02 - 2 large flatbreads or naan (about 8–10 inches each)
→ Sauces
03 - 1/2 cup BBQ sauce (plus more for drizzling)
→ Dairy
04 - 1 1/2 cups shredded mozzarella cheese
05 - 1/2 cup shredded cheddar cheese
→ Vegetables
06 - 1/3 cup thinly sliced red onion
07 - 1/3 cup sliced fresh jalapeños (optional)
→ Garnishes
08 - 1/4 cup chopped fresh cilantro
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the flatbreads on the prepared baking sheet. Spread each flatbread evenly with BBQ sauce, leaving a small border around the edges.
03 - Distribute the shredded chicken evenly over the BBQ sauce on both flatbreads.
04 - Sprinkle mozzarella and cheddar cheeses over the chicken.
05 - Top with sliced red onions and jalapeños, if using.
06 - Bake for 12–15 minutes, or until the cheese is melted and bubbly and the edges are golden.
07 - Remove from oven. Drizzle with extra BBQ sauce and sprinkle with chopped cilantro. Slice and serve hot.
# Expert Suggestions:
01 -
- It transforms everyday leftovers into something that feels like Friday night takeout without the wait or the delivery fee
- The combination of tangy sweet BBQ sauce with sharp cheddar and fresh cilantro hits every craving in one bite
02 -
- Do not overload the flatbread with toppings or the middle will stay soggy while the edges burn—I learned this the hard way
- Room temperature chicken melts better into the cheese than cold straight from the fridge
03 -
- Brush the edges of the flatbread with olive oil before baking for extra golden crunch
- Place the baking sheet on the lowest oven rack for the crispiest bottom without burning the toppings