A spicy and cheesy flatbread topped with tender shredded buffalo chicken, melty cheese, and a creamy ranch drizzle. I find it perfect for a quick lunch, dinner, or even as a party appetizer.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 package of flatbread (or 2 small flatbreads)
2 cups cooked chicken, shredded
1/4 cup buffalo sauce (or to taste)
1 tablespoon olive oil
1/2 cup shredded mozzarella cheese
1/4 cup crumbled blue cheese
1 tablespoon ranch dressing (for drizzling)
1/4 cup green onions, chopped
Salt and pepper to taste
Directions
Preheat oven to 375°F (190°C).
In a medium bowl, toss shredded chicken with buffalo sauce until well coated.
Place flatbread on a baking sheet and brush lightly with olive oil.
Spread buffalo chicken evenly over flatbread, leaving a small border around the edges.
Sprinkle mozzarella and blue cheese on top of the chicken.
Bake for 10–12 minutes, until cheese is melted and bubbly.
Remove from oven and drizzle with ranch dressing.
Garnish with chopped green onions, salt, and pepper.
Slice and serve hot.
Servings and timing
This recipe makes 2 servings. It takes about 10 minutes to prepare and 12 minutes to bake, for a total of 22 minutes. Each serving has around 300 calories, making it a lighter but satisfying meal.
Variations
I sometimes swap the ranch drizzle with blue cheese dressing for extra tang. If I want more veggies, I add thinly sliced bell peppers or spinach before baking. For a milder version, I use barbecue sauce instead of buffalo sauce. If I feel like switching up the cheese, cheddar or pepper jack also taste amazing.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop slices in a preheated oven at 350°F (175°C) for 5–7 minutes so the flatbread stays crispy. The microwave works too, but I find it makes the crust softer.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Yes, I often use rotisserie chicken to save time. It shreds easily and soaks up the buffalo sauce perfectly.
Can I make this flatbread ahead of time?
I prepare the buffalo chicken mixture in advance and assemble the flatbread just before baking. That way, it stays fresh and the crust doesn’t get soggy.
Can I make it without blue cheese?
Yes, I sometimes leave out the blue cheese and just use mozzarella, or I replace it with cheddar for a different flavor.
Can I grill the flatbread instead of baking?
Yes, grilling gives it a smoky char that I really enjoy. I just cook it over medium heat for 4–5 minutes until the cheese melts.
Can I make this recipe vegetarian?
Yes, I swap the chicken for roasted cauliflower tossed in buffalo sauce. It gives the same spicy kick but keeps it meat-free.
Conclusion
This buffalo chicken flatbread is one of my go-to recipes when I want something quick, spicy, and satisfying. I like that it’s versatile enough for lunch, dinner, or game-day snacking, and it always disappears fast whenever I serve it. If I want bold flavor with minimal effort, this recipe is always a winner.
Recipe:
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Buffalo Chicken Flatbread
- Total Time: 22 minutes
- Yield: 2 servings
- Diet: Halal
Description
A spicy and cheesy flatbread topped with tender shredded buffalo chicken, melty cheese, and a creamy ranch drizzle. Perfect for a quick lunch, dinner, or party appetizer.
Ingredients
1 package of flatbread (or 2 small flatbreads)
2 cups cooked chicken, shredded
1/4 cup buffalo sauce (or to taste)
1 tablespoon olive oil
1/2 cup shredded mozzarella cheese
1/4 cup crumbled blue cheese
1 tablespoon ranch dressing (for drizzling)
1/4 cup green onions, chopped
Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, toss shredded chicken with buffalo sauce until well coated.
- Place flatbread on a baking sheet and brush lightly with olive oil.
- Spread buffalo chicken evenly over flatbread, leaving a small border around the edges.
- Sprinkle mozzarella and blue cheese on top of the chicken.
- Bake for 10–12 minutes, until cheese is melted and bubbly.
- Remove from oven and drizzle with ranch dressing.
- Garnish with chopped green onions, salt, and pepper.
- Slice and serve hot.
Notes
Use rotisserie chicken for convenience.
For extra tang, swap ranch drizzle with blue cheese dressing.
Add bell peppers or spinach for extra veggies.
Swap buffalo sauce with barbecue sauce for a milder version.
Can substitute cheddar or pepper jack for different cheese flavors.
Store leftovers in an airtight container for up to 3 days.
Reheat in oven at 350°F (175°C) for 5–7 minutes to keep crust crispy.
Can be grilled instead of baked for a smoky flavor.
Make vegetarian by swapping chicken with roasted cauliflower tossed in buffalo sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread half
- Calories: 300
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
