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Buffalo Chicken Flatbread is a flavor explosion. The perfect quick, elevated lunch. Fresh made chicken and zesty buffalo in every bite. Ready in 30 minutes or less.
Why Make Buffalo Chicken Flatbread
I am a huge sucker for flatbreads, they are the easiest elevated lunch or light dinner to whip up.
- Customizable! Like all flatbreads add what you love. The flavor combinations are endless, like Mediterranean Flatbread or even BBQ Chicken Flatbread. ALL of them are delicious and my husband requests them weekly.
- Meal Prep Friendly. or to make ahead, it keeps well and it warms up great. Another meal to try is my Slow Cooker Buffalo Chicken.
- Quick. Once the chicken is ready to go, they toast up quick in the oven.
Ingredients
- Chicken Breasts. Use high quality chicken breasts or you can cut the time down and use already cooked chicken or rotisserie chicken.
- Seasonings. salt, pepper, oregano, red pepper flakes.
- Flatbread. You can find flatbread in the bakery section or in the bread aisle at most all grocery stores. Naan will also work, or you can use Lavish bread (which has the least calories).
- Buffalo Sauce. Use a thick, high quality buffalo sauce. This is the one I use. If you love buffalo sauce, try these Boneless Chicken Wings
- Ranch. This is optional for an extra saucy punch on the flatbread. Use any ranch you love most! You can also make your own with a ranch packet if preferred.
All other ingredients and measurements are listed below in the recipe card.
Steps To Make This Recipe
- Step One. Pat the chicken dry if making your own. If you are using rotisserie chicken skip to step two. Cook for about 14-16 minutes or until chicken is cooked through.
- Step Two. Preheat oven to 375º. Bake the buffalo chicken flatbread.
- Step Three. Cook on center rack for about 10-15 minutes or until the flatbread is browned and cheese is melted and bubbling.
- Step Four. Let the flatbread cool for a bit and garnish.
Recipe Pairings
This flatbread is great on it’s own but paired with Spicy Cucumber Salad or Greek Cucumber Salad it’s great. My Lemon Kale Caesar Salad would also pair wonderfully.
Buffalo Chicken Flatbread Tips
- Don’t over load the flatbread. If you overload it too much it can get soggy in the middle.
- If the flatbread is large or if you use lavish feel free to cut it in half to help crisp it all up better in the oven.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
Recipe FAQs
You can find flatbread or naan and lavish these in the baker sections or in the bread aisle of your local grocery store.
Cut the calories and make a healthier buffalo chicken flatbread by using lavish or a low calorie flatbread. Skip the ranch if you want to cut some calories, and use a little less Mozzarella.
Other Lunch Recipe To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Buffalo Chicken Flatbread
Equipment
- baking sheet
- skillet or pan
- sharp knives
Ingredients
Chicken
- ½ lb chicken breasts, cubed, *or 2 cups rotisserie chicken
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano
- 1 tsp olive oil , to cook chicken
Flatbread
- 2 naan or flatbread
- ⅓ cup buffalo sauce
- 2 garlic cloves, minced
- 1 small green bell pepper
- ¼ cup red onion, thinly sliced
- ⅓ cup mozzarella
- 2 Tbsp green onions, chopped , for garnish
- 2 Tbsp fresh cilantro, for garnish
- 4 Tbsp ranch dressing, for garnish
Instructions
- Pat the chicken dry if making your own. If you are using rotisserie chicken skip to step two. Cut the chicken breasts into small, bite sized pieces. Heat 1 tsp oil in a large skillet or pan on medium/high heat. Season chicken with salt, pepper, oregano. Cook for about 14-16 minutes or until chicken is cooked through.
- Preheat oven to 375º. On a cooking sheet, layer the flatbread with buffalo sauce, evenly spread it with the back of a spoon or brush. Sprinkle minced garlic over sauce, top with mozzarella, chopped peppers, sliced onions and chicken.
- Cook on center rack for about 10-15 minutes or until the flatbread is browned and cheese is melted and bubbling.
- Let the flatbread cool for a bit, sprinkle with chopped green onions and cilantro. Drizzle ranch and extra buffalo sauce (if desired) and enjoy!
Notes
- Use a thick buffalo sauce for best results, do not just use franks hot sauce.
- Don’t over load the flatbread. If you overload it too much it can get soggy in the middle.
- If the flatbread is large or if you use lavish feel free to cut it in half to help crisp it all up better in the oven.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in an airtight bag for up to 2 months. Reheat in the microwave or air fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You have the BEST flatbread recipes. This was so good. I used primal kitchen buffalo sauce, it’s thick and creamy. Can’t wait for leftovers tomorrow.
This was really tasty and easy to make, thank you.
Thank you very much for the recipe. It was excellent. My husband couldn’t get enough and already asked if I can make it again.
really happy to hear this! Thanks for the feedback. xox