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

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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