Buffalo Chicken Flatbread (Printable Version)
Tangy buffalo chicken layered on flatbread with cheese, red onion, celery, and ranch drizzle.
# Everything You’ll Need:
→ Base
01 -
2 flatbreads or naan breads
→ Protein and Sauce
02 -
1 cup cooked chicken breast, shredded
03 -
0.25 cup buffalo wing sauce
→ Cheese
04 -
0.5 cup shredded mozzarella cheese
05 -
0.25 cup blue cheese crumbles
→ Vegetables
06 -
0.25 cup thinly sliced red onion
07 -
0.25 cup finely chopped celery
→ Other
08 -
2 tablespoons ranch dressing
09 -
1 tablespoon melted butter
10 -
Salt and pepper to taste
11 -
Fresh parsley, chopped (optional)
# Steps to Cook:
01 -
Preheat the oven to 400°F (200°C).
02 -
Combine shredded chicken with buffalo wing sauce in a small bowl until evenly coated.
03 -
Brush each flatbread with melted butter to lightly coat the surface and place them on a baking sheet.
04 -
Spread the buffalo chicken mixture evenly over the flatbreads. Sprinkle shredded mozzarella and blue cheese crumbles over the chicken. Top with red onion slices and chopped celery.
05 -
Bake in the preheated oven for 10-12 minutes until the cheese melts, bubbles, and the flatbread edges turn lightly crispy.
06 -
Remove from oven, drizzle ranch dressing over each flatbread, season with salt and pepper, garnish with fresh parsley if desired, then slice and serve warm.
# Extra Suggestions:
01 -
Substitute naan with pita or tortilla for texture variation. Increase buffalo sauce or add red pepper flakes for more heat. A lime squeeze adds fresh zest. Use cheddar or gouda to complement buffalo flavors. Replace chicken with buffalo cauliflower for vegetarian option.