BBQ Chicken Flatbread (Printable Version)

Crispy flatbread topped with BBQ sauce, grilled chicken, sweet onions, and melted mozzarella. Quick and crowd-pleasing.

# What You'll Need:

→ Proteins

01 - 1 cup (150 g) grilled chicken breast, diced or shredded

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 2 tablespoons chopped fresh cilantro, optional

→ Dairy

04 - 1.5 cups (180 g) shredded mozzarella cheese

→ Sauces

05 - 0.5 cup (120 ml) BBQ sauce, plus extra for drizzling

→ Flatbreads

06 - 2 large thin flatbreads, approximately 10 x 6 inches each

→ Oils & Seasoning

07 - 1 tablespoon olive oil
08 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and place them on the prepared baking sheet.
03 - Spread BBQ sauce evenly over each flatbread, leaving a 0.5-inch border around the edges.
04 - Sprinkle half the mozzarella cheese over the BBQ sauce layer.
05 - Top with diced grilled chicken and scatter sliced red onions evenly across the surface.
06 - Add the remaining mozzarella cheese over the chicken and onion toppings.
07 - Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the flatbread edges are crisp.
08 - Remove from oven. Drizzle with extra BBQ sauce and sprinkle with fresh cilantro if desired.
09 - Slice and serve immediately while cheese is warm and flatbread is crisp.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes better too.
  • The crispy base holds up to all the toppings without getting soggy.
  • You can make it with whatever leftover chicken you have on hand.
  • Everyone gets their own flatbread, so no arguing over slices.
02 -
  • Don't skip the oil on the flatbread or it will turn leathery instead of crispy.
  • If your onions are too thick, they'll stay crunchy and raw, so slice them as thin as you can.
  • Bake on the middle rack, not the bottom, or the base will burn before the cheese melts.
03 -
  • Use parchment paper instead of foil so the bottom crisps up evenly without sticking.
  • Let the flatbreads cool for one minute before slicing or the cheese will slide off in one sheet.
  • If your flatbreads are small, reduce the baking time by a minute or two to avoid burning.
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