Description
Tender chicken drizzled with tangy BBQ sauce, melted cheese, and crispy flatbread. Perfect for quick family dinners or gatherings, baked in under 22 minutes with minimal effort.
Ingredients
2 large ready-to-bake flatbreads
1 ½ cups cooked, shredded boneless chicken thighs
¾ cup alcohol-free tangy barbecue sauce
2 cups shredded smoked gouda or mozzarella cheese
½ medium red onion, thinly sliced into rings
¼ cup fresh cilantro leaves, roughly chopped
1 tablespoon olive oil
½ teaspoon smoked paprika
Pinch of fine sea salt
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Warm the shredded chicken in a bowl, then mix in the barbecue sauce until evenly coated.
Brush flatbreads with olive oil and bake 3 minutes until golden.
Thinly slice red onion and chop cilantro while the crusts bake.
Spread sauced chicken across the flatbreads, leaving a ½-inch border.
Sprinkle cheese evenly, then bake 8 minutes until melty and bubbly.
Remove from oven, top with onions, cilantro, smoked paprika, and salt. Let rest before slicing.
Notes
Use pre-shredded chicken for fastest prep.
For extra crispiness, slide flatbreads onto a pizza stone during baking.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10
- Cook Time: 12
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread (per 2 servings)
- Calories: 320
- Sugar: 10g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg