BBQ Chicken Flatbread

Ingredients

• 2 large flatbreads or naan breads
• 1 cup cooked shredded chicken
• 1/2 cup barbecue sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• Fresh cilantro or parsley for garnish
• Optional: sliced jalapenos

Substitutions

• Use cooked shredded turkey in place of chicken in the same measured amount.
• Use a gluten-free flatbread or pizza crust and follow its package baking instructions.

Instructions

Step 2: Add sauce

Brush flatbreads lightly with olive oil, then spread barbecue sauce over the top.

Step 3: Add toppings

Top with shredded chicken, mozzarella, cheddar, and red onion.

Step 4: Bake

Bake for 10 to 12 minutes until cheese melts and edges are crisp.

Step 5: Garnish

Add cilantro or parsley, slice, and serve warm.

Why This Version Is the Quick Shortcut

This is the streamlined version for already-cooked shredded chicken. It uses a simple barbecue-sauce, mozzarella, cheddar, and red-onion topping and skips the skillet-cooking, corn, and ranch steps used in the more elaborate flatbread pizza.

How to Store Leftovers

Let BBQ Chicken Flatbread cool before covering, then refrigerate the slices within 2 hours and use them within 3 to 4 days. Store any fresh herbs or cold garnishes separately so they can be added after reheating.

How to Reheat

Reheat BBQ Chicken Flatbread in a 350°F oven or air fryer until the base is crisp and the cheese is hot.

Common Mistakes to Avoid

• Using too much sauce or too many wet toppings.
• Baking on a surface that was not fully preheated.
• Adding fresh herbs before the high heat.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions