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Quick & Crispy BBQ Chicken Flatbread

Smoky BBQ sauce, tender shredded chicken, and melted cheese on a golden crispy flatbread base, ready in under 20 minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large flatbreads naan, pita, or store-bought flatbread
  • 1.5 cup cooked chicken shredded or diced; rotisserie chicken recommended
  • 0.5 cup BBQ sauce smoky or honey-based, divided
  • 1.5 cup shredded mozzarella or Monterey Jack cheese
  • 0.25 small red onion thinly sliced
  • 0.25 cup frozen corn or canned black beans rinsed and drained if using black beans
  • fresh cilantro chopped, for garnish
  • ranch dressing optional, for drizzling

Equipment

  • Large baking sheet
  • small mixing bowl
  • Oven

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C). Place both flatbreads on a large baking sheet in a single layer.
  2. Bake the empty flatbreads for 2-3 minutes per side, flipping once, until the edges begin to turn golden and the surface feels firmer and drier. This pre-toast step is essential for a crispy final crust.
  3. While the flatbreads toast, toss the shredded chicken with 2-3 tablespoons of BBQ sauce in a small bowl until the chicken is well coated.
  4. Remove the flatbreads from the oven. Spread the remaining BBQ sauce in a thin, even layer across both flatbreads, leaving a small border around the edges.
  5. Distribute the sauced chicken evenly across both flatbreads. Scatter the sliced red onion and corn or black beans over the top.
  6. Sprinkle the shredded cheese evenly over the toppings, covering the chicken to keep it moist during baking.
  7. Return the flatbreads to the oven and bake for 8-10 minutes, until the cheese is fully melted and bubbling and the edges of the flatbread are deep golden brown.
  8. Remove from the oven, scatter fresh cilantro over the top, and drizzle with ranch dressing if desired. Slice into wedges and serve immediately.

Notes

Storage: Best eaten fresh. Store leftovers flat in an airtight container in the fridge for up to 2 days with parchment between layers. Reheat in an air fryer at 350F for 3-4 minutes or in a toaster oven to restore crispness. Substitutions: Cauliflower flatbread for a lower-carb version; pre-toast 3-4 minutes per side. Any cooked chicken works in place of rotisserie. Add pickled jalapenos or hot sauce to the BBQ base for a spicy version. Tip: Always pre-toast the flatbread before adding toppings, and toss the chicken in BBQ sauce before layering for the best flavor and texture.