Description
Crispy BBQ chicken flatbreads loaded with shredded chicken, mozzarella, and cheddar cheese. Ready in under 25 minutes with about 30 grams of protein per serving.
Ingredients
Scale
- 4 pre-cooked flatbreads naan, pita, or pre-made pizza crusts
- 1.5 cups shredded cooked chicken breast rotisserie chicken recommended
- 0.5 cup BBQ sauce your favorite brand
- 1 cup shredded mozzarella cheese low-moisture whole milk recommended
- 0.5 cup shredded cheddar cheese sharp cheddar preferred
- 0.25 red onion thinly sliced
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place flatbreads directly on a baking sheet with space between each one. If frozen, let them thaw for a few minutes first.
- In a medium bowl, combine the shredded chicken breast with the BBQ sauce. Stir until every piece of chicken is well coated and glossy.
- Spread an even layer of the BBQ chicken mixture over each flatbread, leaving about a half-inch border around the edges. Do not overload or the crust will become soggy.
- Sprinkle the shredded mozzarella and cheddar cheeses generously over the chicken layer. Scatter the thinly sliced red onion evenly across the top.
- Bake for 12 to 15 minutes until the cheese is fully melted and bubbly with light golden edges and the crust is firm and crispy.
- Remove from the oven and immediately sprinkle with fresh chopped cilantro. Let rest for 1 to 2 minutes before slicing into wedges and serving hot.
Notes
Use rotisserie chicken for best flavor and convenience. Do not overload toppings to keep the crust crispy. Reheat leftovers in a toaster oven at 375°F for 5 to 7 minutes. BBQ chicken mixture can be prepped up to 2 days in advance.