Ingredients
- Flatbreads: 4 medium-sized flatbreads (such as naan, pita bread without pockets, or pre-made flatbread crusts – approximately 8-10 inches each)
- Cooked Chicken: 2 cups shredded or chopped cooked chicken (rotisserie chicken, leftover grilled chicken, or pan-seared chicken breasts work perfectly)
- BBQ Sauce: 1 cup your favorite BBQ sauce (choose a good quality one – smoky, sweet, or spicy, depending on your preference), plus extra for drizzling if desired
- Red Onion: 1/2 medium red onion, thinly sliced
- Cheese: 2 cups shredded cheese blend (A mix of Mozzarella and Cheddar is classic. Monterey Jack, Colby, or Smoked Gouda are also fantastic options)
- Fresh Cilantro: 1/4 cup chopped fresh cilantro, for garnish (optional, but highly recommended)
- Olive Oil: 1 tablespoon olive oil (optional, for brushing the flatbreads)
- Optional Toppings: Cooked bacon bits, sliced jalapeños, pineapple tidbits, sliced bell peppers (any color), corn kernels.
Instructions
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line one or two large baking sheets with parchment paper for easy cleanup. This also helps prevent the flatbreads from sticking and promotes even browning on the bottom.
- Prepare the Chicken Mixture: In a medium bowl, combine the shredded or chopped cooked chicken with 3/4 cup of the BBQ sauce. Stir well until the chicken is evenly coated. If the mixture seems too dry, add a little more BBQ sauce, one tablespoon at a time. You want the chicken nicely saturated but not swimming in sauce.
- Prepare the Flatbreads: Place the flatbreads onto the prepared baking sheets. If desired, lightly brush the edges of each flatbread with olive oil using a pastry brush. This encourages a crispier, golden-brown crust. Spread the remaining 1/4 cup of BBQ sauce evenly over the surface of each flatbread, leaving a small border around the edge (about 1/2 inch). This base layer of sauce ensures flavor in every bite.
- Assemble the Flatbreads: Distribute the BBQ chicken mixture evenly over the sauced flatbreads. Sprinkle the thinly sliced red onions over the chicken.
- Add the Cheese: Generously sprinkle the shredded cheese blend evenly over the chicken and onions on each flatbread, covering the toppings well and extending close to the edge.
- Bake: Carefully place the baking sheets into the preheated oven. Bake for 10-15 minutes, or until the flatbread is heated through, the edges are golden brown and slightly crispy, and the cheese is melted, bubbly, and lightly golden. Keep a close eye on them, as cooking time can vary depending on the thickness of your flatbread and your oven’s quirks. If you like your cheese more browned, you can switch the oven to the broil setting for the last 1-2 minutes, but watch very carefully to prevent burning.
- Garnish and Serve: Once baked, carefully remove the flatbreads from the oven using oven mitts. Let them cool for a minute or two on the baking sheets – this allows the cheese to set slightly, making slicing easier. Sprinkle generously with chopped fresh cilantro (if using). You can also add an extra drizzle of BBQ sauce over the top for presentation and an extra flavor kick.
- Slice and Enjoy: Using a pizza cutter or a sharp knife, slice each flatbread into wedges or strips. Serve immediately while hot and enjoy the deliciousness!
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-750