Spicy Buffalo Chicken Flatbread Irresistible
This Spicy Buffalo Chicken Flatbread is a quick and easy meal, perfect for weeknights. It features crispy flatbread topped with tangy buffalo chicken, creamy cheese, and fresh toppings for an explosion of flavor and texture.
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Large bowl
- Two forks
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- ½ cup buffalo wing sauce
- 2 tablespoons melted butter
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 2 large flatbreads
- 1 cup shredded mozzarella cheese
- ½ cup crumbled blue cheese optional
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro or parsley
- Ranch or blue cheese dressing optional
- Diced celery optional
- Shredded carrots optional
- Pickled jalapeños optional
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the chicken breasts by baking, poaching, grilling, or using leftover rotisserie chicken. Shred the chicken using two forks.
- In a large bowl, combine the shredded chicken, buffalo wing sauce, melted butter, apple cider vinegar, garlic powder, and cayenne pepper (if using). Toss until the chicken is evenly coated.
- Place the flatbreads on a baking sheet lined with parchment paper.
- Spread an even layer of the buffalo chicken mixture over each flatbread, leaving a little space around the edges.
- Sprinkle the mozzarella cheese and blue cheese (if using) evenly over the chicken.
- Scatter the sliced red onion over the cheese.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The flatbread crust should be nice and crispy.
- Remove from the oven and let cool for a minute or two before slicing.
- Garnish with fresh cilantro or parsley.
- Drizzle with ranch or blue cheese dressing (if desired) and add any other toppings you love, like diced celery or shredded carrots.
Notes
Don’t overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Let it rest for a few minutes before shredding to keep it juicy. Buffalo sauce varies in heat. Start with a milder sauce and add cayenne pepper gradually to reach your desired spice level. Store-bought flatbreads are convenient, but homemade is even better! You can use naan bread, pita bread, or even pizza dough as a base. Just adjust the baking time accordingly. Mozzarella is a classic, but feel free to experiment with other cheeses like provolone, Monterey Jack, or even a sprinkle of cheddar. To prevent soggy flatbread, make sure to drain any excess liquid from the buffalo chicken mixture before adding it to the flatbread. You can prepare the buffalo chicken mixture ahead of time and store it in the refrigerator for up to 2 days. Spice it up with diced pineapple, shredded coconut, ranch dressing, or roasted cauliflower. Serve with a salad, soup, or as a game day grub.