BBQ Chicken Flatbread (Print Version)

Tangy BBQ sauce, shredded chicken, melted cheese, and fresh vegetables on warm flatbread for an easy meal.

# What You Need:

01 - 2 cups cooked chicken breast, shredded or diced

02 - 2 large flatbreads or naan (about 8-10 inches each)

03 - 1/2 cup BBQ sauce (plus more for drizzling)

04 - 1 1/2 cups shredded mozzarella cheese

05 - 1/2 cup shredded cheddar cheese

06 - 1/3 cup thinly sliced red onion

07 - 1/3 cup sliced fresh jalapeños (optional)

08 - 1/4 cup chopped fresh cilantro

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.

01 -

The combination of tangy BBQ sauce and melted cheese creates that perfect sweet and savory balance everyone craves
You can throw it together with leftover chicken or a store bought rotisserie bird making it incredibly forgiving

02 -

Do not overload your flatbread with toppings or the middle will get soggy while the edges burn
Let the flatbread rest for about 2 minutes after baking so the cheese sets slightly making slicing much cleaner

03 -

Brush the edges of your flatbread with olive oil before baking for extra golden crispiness
If using fresh jalapeños remove the seeds and membranes to control the heat level