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Quick BBQ Chicken Flatbread

A smoky, cheesy BBQ chicken flatbread dinner made on pre-made flatbread and ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large flatbreads or naan bread
  • 0.5 cup BBQ sauce your favorite brand
  • 1.5 cups cooked chicken shredded or diced; rotisserie chicken works perfectly
  • 1 cup shredded mozzarella cheese
  • 0.5 cup shredded smoked Gouda optional, for extra smokiness
  • 0.25 small red onion very thinly sliced
  • 0.25 cup frozen corn or canned black beans rinsed and drained if using beans
  • 2 tbsp fresh cilantro chopped
  • ranch dressing or extra BBQ sauce for drizzling, to taste

Equipment

  • baking sheet
  • Oven
  • Sharp knife or mandoline

Method
 

  1. Preheat your oven to 425°F (220°C). Place a baking sheet on the center rack while the oven preheats — this hot sheet method crisps the bottom of the flatbread immediately.
  2. Lay the flatbreads on a work surface. Spread about 1/4 cup of BBQ sauce evenly over each flatbread, leaving a 1/2-inch border around the edge.
  3. Distribute the shredded or diced chicken evenly over the BBQ sauce on both flatbreads.
  4. Sprinkle the mozzarella over the chicken, then add the smoked Gouda if using. Scatter the thinly sliced red onion and corn or black beans over the top.
  5. Carefully remove the hot baking sheet from the oven. Slide the assembled flatbreads onto the hot sheet. Bake for 8 to 10 minutes until the cheese is melted and bubbling and the edges are golden brown.
  6. Remove from the oven and let rest for 2 minutes. Sprinkle with fresh cilantro and drizzle with ranch dressing or extra BBQ sauce if desired.
  7. Slice into wedges and serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in an air fryer at 350°F for 3 minutes or in a 375°F oven for 5 to 6 minutes to restore crispiness. Avoid microwaving. Make-ahead: Assemble up to 4 hours ahead, cover, and refrigerate. Add 1 to 2 minutes to bake time. Substitutions: Swap chicken for roasted chickpeas or black beans for a vegetarian version. Add pickled jalapeños before baking for heat. Use gluten-free flatbread to make this gluten-free.