BBQ Chicken Flatbread Quick (Printable Version)
Tangy BBQ chicken topped flatbread with melty cheese, red onions, jalapeños, and fresh cilantro.
# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Flatbread Base
02 - 2 large flatbreads or naan (8-10 inches each)
→ Sauces
03 - 1/2 cup BBQ sauce, plus additional 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 Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Place flatbreads on the prepared baking sheet. Spread BBQ sauce evenly over each flatbread, leaving a small border around edges.
03 - Distribute shredded chicken evenly over BBQ sauce on both flatbreads. Sprinkle mozzarella and cheddar cheeses over the chicken layer.
04 - Top with sliced red onions and jalapeños if desired for added heat and crunch.
05 - Bake for 12-15 minutes until cheese is melted and bubbly, and flatbread edges are golden brown.
06 - Remove from oven. Drizzle with extra BBQ sauce and sprinkle with chopped fresh cilantro. Slice into wedges and serve hot.
# Expert Advice:
01 -
- Ready in 30 minutes but tastes like it came from a wood fired oven
- The perfect balance of sweet tangy and smoky flavors everyone fights over
02 -
- Don't overload the flatbread with toppings or the middle will stay soggy while the edges burn.
- Let the flatbreads cool for just 2 minutes before slicing so the cheese sets slightly and doesn't slide off.
03 -
- Room temperature flatbreads bake more evenly than cold ones straight from the fridge
- If your cheese is browning too fast tent the pan loosely with foil for the last few minutes