BBQ Chicken Flatbread
A delicious and customizable dish featuring shredded chicken coated in barbecue sauce, topped with mozzarella cheese on a crispy flatbread base.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use leftover chicken.
- 1 cup barbecue sauce Use high-quality or homemade for best flavor.
- 2 pieces flatbreads or naan Store-bought options work well.
- 1 cup shredded mozzarella cheese Feel free to substitute with cheddar or pepper jack.
- ½ cup red onion, thinly sliced
- ½ cup cilantro leaves, chopped Optional for garnish.
- 1 teaspoon garlic powder
- 1 teaspoon olive oil For brushing on flatbreads.
- to taste Salt and pepper Adjust according to preference.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the shredded chicken with barbecue sauce until well coated. Add garlic powder, salt, and pepper to taste.
- Lay the flatbreads on a baking sheet lined with parchment paper.
- Brush the surfaces of the flatbreads with olive oil for a crispy texture.
Assembly
- Spread the BBQ chicken mixture evenly over each flatbread.
- Top with shredded mozzarella cheese and sliced red onion.
Cooking
- Bake in the oven for about 10-15 minutes, or until the cheese is bubbly and the edges of the flatbreads are golden.
- Remove from the oven and sprinkle with fresh cilantro before slicing and serving.
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Notes
Serve with dipping sauces like additional barbecue sauce or ranch dressing. For a fresh contrast, add a side salad or vegetable sticks.